Crab Bisque. Crab Bisque from Delish.com is creamy perfection on a cold winter night. It's an old-school creamy soup that's perfect for a special occasion. Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.

Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Crab Bisque. this link is to an external site that may or may not meet accessibility guidelines. Crab bisque—is there anything more delicious (and nutritious) for dinner? You can cook Crab Bisque using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Crab Bisque

It's 1 cup of onion, minced.
Prepare 1 cup of carrot, minced.
It's 21 oz of chicken broth (2 X 10.5 ounce cans).
Prepare 4 tbsp of flour.
Prepare 6 tbsp of butter (can omit 2 Tablespoons in step 1, if using cooking spray).
It's 1 cup of heavy cream (see note step 6).
It's 1/2 cup of cooking sherry.
You need 1 tbsp of lemon juice.
You need 1 tsp of Worcestershire sauce.
You need 1/4 tsp of cayenne pepper, to taste.
Prepare 1 of salt and white pepper, to taste.
It's 3/4 cup of shredded imitation crab meat.
It's 1 of optional garnishes - chives, parsley, to your taste.

I frequently pair this with fresh asparagus, or some steamed broccoli. Try garnishing the bisque with a pinch of tarragon or. This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaky fish. Bisque is super easy to prepare and cook.

Crab Bisque step by step

Saute onion and carrot in 2 Tablespoons of butter until soft. Set aside. (Can be done with cooking spray to reduce fat.).
In a large saucepan, melt 4 Tablespoons of butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 3-5 minutes). Be careful not to burn!.
Slowly add chicken broth, while whisking constantly..
Add onions and carrots, cover, and simmer for 30 minutes..
Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, and salt to taste. Simmer an additional 10 minutes. Add shredded imitation crab..
A note about the heavy cream. I only used half of the cream and added 1% milk for the other half cup. Always trying to lower fat content without ruining the recipe...it still tasted great!!.
Garnish with chives or parsley if desired..

If you have shells and just a little leftover crab from a cracked-crab feast, this delicious bisque is a natural. This isn't a thin Bisque, it's full of crab and vegetables, plus, it's lower in fat. The Most Incredible Crab Bisque with Sherry. A decadent bisque made with real crabmeat and thickened with cream and topped off with a bit of Sherry! Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.