Crab and Mushroom Bisque

Name: Crab and Mushroom Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 118 milliliters butter, divided; 59 milliliters dry sherry; 59 milliliters all-purpose flour; 227 grams package fresh mushrooms, chopped; 59 milliliters chopped fresh parsley; 118 milliliters chopped green bell pepper; 2 green onions, finely chopped; 710 milliliters half-and-half; 1 teaspoon hot sauce; 2 Tbsps Lemon Blend; 454 grams fresh lump crabmeat, drained and picked; 473 milliliters milk; 118 milliliters chopped onion

Crab and Mushroom Bisque might be just the main course you are searching for. This recipe makes 9 servings with 302 calories, 15g of protein, and 22g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of onion, green onions, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Melt 1/4 cup butter in a large saucepan over medium-high heat; add onion and next 4 ingredients. Cook, stirring often, 5 minutes or until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Remove from pan; set aside.

Equipment you will use

Frying Pan

Melt remaining butter in same saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in onion mixture, Lemon Blend, hot sauce, and half-and-half. Bring to a boil, stirring often. Reduce heat; stir in crabmeat. Simmer, uncovered, for 5 minutes, stirring often. Stir in sherry, and serve immediately.

Ingredients you will need

Hot Sauce

Crabmeat

Butter

Sherry

All Purpose Flour

Lemon

Onion

Milk

Equipment you will use

Sauce Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

118milliliters

butter, divided 59milliliters

dry sherry 59milliliters

all-purpose flour 227grams

package fresh mushrooms, chopped 59milliliters

chopped fresh parsley 118milliliters

chopped green bell pepper 2

green onions, finely chopped 710milliliters

half-and-half 1teaspoon

hot sauce 2Tbsps

Lemon Blend 454grams

fresh lump crabmeat, drained and picked 473milliliters

milk 118milliliters

chopped onion

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.