Crabmeat Bisque Made Easy

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

INGRIDIENT

cooking spray

3 tablespoons butter

½ cup diced celery

¼ cup minced onion

½ teaspoon paprika

¼ teaspoon seafood seasoning (such as Old Bay®)

¼ teaspoon ground thyme

¼ teaspoon kosher salt, or to taste

⅛ teaspoon ground white pepper

¼ cup rice flour

1 cup seafood stock, or more as needed

1 pint half-and-half

1 pint heavy whipping cream

½ cup milk (Optional)

2 cups cooked crabmeat

DIRECTION

Step: 1

Spray a stockpot with cooking spray.

Step: 2

Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.

Step: 3

Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

NUTRITION FACT

Per Serving: 542 calories; protein 16.6g; carbohydrates 14g; fat 47.3g; cholesterol 194.7mg; sodium 458.7mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb