This is my crazy lady crabmeat bisque recipe! It’s a delicious, roux-based soup that tastes of the sea. And crabmeat!
As a matter of fact, why did I name this the crazy lady crabmeat bisque? Because I act like a crazy lady when I’m going to make it. Seriously. I start to chortle when I think of this delicious soup.
So much so, that when I begin that honking laugh, Christopher looks at me and suddenly his eyes seem to scan the ceiling. If I weren’t so busy laughing about my bisque, I might think he was rolling them.
Christopher: “Are you thinking of making something chocolate?”
Me: I keep giggling and shake my head.
Christopher: “Are you thinking of making crabmeat bisque?”
Me: I throw back my head and guffaw. Very loudly.
Christopher: Scans the ceiling a couple more times.
Still, if you eat seafood, which is your favorite? I love all things seafood presently. All. But, if I were to choose, it would be a three-way tie between . . . you guessed it: crab, shrimp and scallops.
Wait! But what about lobster?
At this point I throw back my head and cackle.
Are you pitying Christopher yet?
In any case, don’t answer that.
Here are some of my other favorite seafood recipes and I promise not to chortle:
- Warm crab dip
- Shrimp (and steak) fajitas
- Shrimp salad
- Bacon wrapped scallops
- Scallop salad
- Lobster casserole
On to the Crazy Lady Crabmeat Bisque
Of course, canned crab, shallots, butter, light cream, garlic paste, sherry, wine and celery!
I would have liked to use fresh crab but I couldn’t deal with the shells as I usually have to put the garbage in the freezer. (You don’t want to know. It’s a long story.)
So, I start heating up my Dutch oven. Afterwards, I add some butter, the sliced shallots, celery and garlic and sauté them for 5 minutes.
At this point, I add the sherry and wine and bring the mixture to a boil. Finally, I add chicken broth, tarragon, dill, bay leaf, salt and pepper and let it boil for another 5 minutes. Then I turn off the heat and add the drained crab meat.
I add butter to a sauce pan and turn the heat to medium. Once the butter melts, I add flour and whisk it together until it has thickened. Now, I add the light cream and continue whisking until the mixture thickens again. I add the roux to the crab mixture and stir together until all is blended.
Now, I ladle the delicious crabmeat bisque in a bowl, serve it with a salad and finally you have an awesome meal!
Time to eat, so you will excuse me if I cackle my way to the table.
In the first place, I hope you enjoyed this recipe!
Furthermore, please feel free to leave me a comment. What foods make you gleeful? I’d love to know.
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This easy and tasty bisque will make you cackle!
- 2 tablespoons butter
- 3 shallots, sliced
- 1 celery, cut into slices
- 2 teaspoons garlic paste, 2 cloves crushed
- 1/4 cup sherry
- 1/4 cup white wine
- 2 – 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon tarragon
- 1 teaspoon dill
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces crabmeat, fresh or canned
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup light cream
- Heat stockpot on medium
- Add shallots, celery, garlic and sauté for 5 minutes
- Add sherry and wine and bring to a boil
- Add chicken broth, bay leaf, tarragon, dill, salt and pepper and bring to a boil for 5 minutes
- Turn off heat and add crab meat
- Heat saucepan on medium
- Add butter
- Add flour and whisk until thickened
- Add light cream and whisk until it thickens (around 5 minutes)
- Add roux to crab mixture and stir until combined
- Serving Size: 1.5 cups
- Calories: 261