Roxie's Seafood Crab Bisque
Doug
Our favorite bisque, substitute or add shrimp, crawfish, etc. to add some variety.
ingredients
- Stock:
- 1 c onion, chopped
- 1 stalk celery, chopped
- 1 bay leaf
- 10 peppercorns
- 48 oz chicken stock
- 8 oz clam juice
- 1/2 c dry white wine
- Bisque:
- 1/4 c butter
- 1 c onion, chopped
- 1/2 c green onion, sliced
- 3/4 c celery, chopped
- 1 clove garlic, minced
- 2 Tbs tomato paste
- 1/4 c flour
- 2 Tbs parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz crab meat (shrimp, clams, etc.)
- 1/8 tsp red pepper, to taste
- 1/4 c brandy
- 2 c light cream
directions
- 1
Stock:
- 2
Bring stock ingredients to a boil, then lower heat and simmer for 20 minutes. Strain through sieve into large bowl and discard solids.
- 3
Bisque:
- 4
In a stock pot, melt butter, add onion, celery, green onion and cook till softened.
- 5
Add garlic and cook 2 minutes. Stir in Parsley, flour, tomato paste, salt, pepper. Cook and stir for 1 minute.
- 6
Stir in stock and bring to boil.
- 7
Reduce heat to medium-low and allow to simmer for 20 minutes.
- 8
Add crab meat (shrimp, lobster, clams, etc.)
- 9
Add cream, brandy and red pepper.
- 10
Garnish with parsley and crab chunks.
Source: Doug
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