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Crab Bisque
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 quart seafood stock
- 1 cup heavy cream
- 1 pound lump crab meat
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Sprinkle the flour over the onion and garlic, and cook for 2-3 minutes, stirring constantly to make a roux.
- Gradually whisk in the seafood stock, and bring the mixture to a simmer, stirring constantly until thickened.
- Stir in the heavy cream, paprika, cayenne pepper, salt, and pepper.
- Gently fold in the lump crab meat, and simmer for 10-15 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary.
- Ladle the bisque into bowls, and garnish with chopped fresh parsley before serving.
Crab bisque is a rich and creamy soup with a history dating back to 18th century France. It was originally created as a way to showcase the abundance of fresh seafood in the region, particularly the prized crustacean, crab. Renowned French chefs like Auguste Escoffier and Marie-Antoine Carême popularized the dish, adding their own unique twists to the recipe. Today, the best versions of this dish can be found in coastal regions known for their fresh seafood, such as New England in the United States and Brittany in France. The key to a delicious crab bisque lies in using high-quality crab meat, a flavorful stock, and a touch of sherry for depth of flavor. Some chefs also add a hint of cayenne pepper for a subtle kick. For a unique twist, some recipes call for the use of cognac or brandy to elevate the dish to a whole new level of decadence. Whether enjoyed in a fine dining restaurant or homemade in a cozy kitchen, crab bisque continues to be a beloved and indulgent treat for seafood lovers around the world.
60 min
6
320 calories
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