Crab-And-Spinach Bisque

Name: Crab-And-Spinach Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 bay leaf; 59 milliliters butter or margarine; 59 milliliters chopped celery; 411 grams chicken broth; 454 grams fresh crabmeat; 0 teaspoons dried basil; 0 teaspoons dried thyme; 2 Tbsps all-purpose flour; 567 grams packages frozen chopped spinach, thawed; 59 milliliters chopped green bell pepper; 237 milliliters chopped onion; 0 teaspoons freshly ground pepper; 1 teaspoons salt; 710 milliliters whipping cream; 1 teaspoon Worcestershire sauce

Crab-And-Spinach Bisque might be just the main course you are searching for. One portion of this dish contains around 18g of protein, 45g of fat, and a total of 511 calories. This recipe serves 7. From preparation to the plate, this recipe takes approximately 45 minutes. If you have whipping cream, butter, spinach, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Process spinach and broth in a blender or food processor until smooth, stopping once to scrape down sides; set aside.

Ingredients you will need

Spinach

Broth

Equipment you will use

Food Processor

Blender

Drain and flake crabmeat, removing any bits of shell; set aside.

Ingredients you will need

Crabmeat

Melt butter in a Dutch oven over medium heat; add onion, celery, and bell pepper, and saute until tender.

Ingredients you will need

Bell Pepper

Butter

Celery

Onion

Equipment you will use

Dutch Oven

Add flour, and cook, stirring constantly, 1 minute or until smooth.

Ingredients you will need

All Purpose Flour

Gradually stir in cream, and cook, stirring constantly, 10 minutes. Stir in spinach mixture, Worcestershire sauce, and next 5 ingredients; simmer, stirring often, 5 minutes or until thoroughly heated. Stir in crabmeat, and cook, stirring often, just until thoroughly heated (do not boil).

Ingredients you will need

Worcestershire Sauce

Crabmeat

Spinach

Cream

Remove and discard bay leaf.

Ingredients you will need

Bay Leaves

Serve with French bread.

Ingredients you will need

French Bread

*Evaporated skimmed milk may be substituted for whipping cream.

Ingredients you will need

Whipping Cream

Fat Free Milk

Equipment

Food Processor

Blender

Dutch Oven

Ingredients

Servings:

bay leaf 59milliliters

butter or margarine 59milliliters

chopped celery 411grams

chicken broth 454grams

fresh crabmeat 0teaspoons

dried basil 0teaspoons

dried thyme 2Tbsps

all-purpose flour 567grams

packages frozen chopped spinach, thawed 59milliliters

chopped green bell pepper 237milliliters

chopped onion 0teaspoons

freshly ground pepper 1teaspoons

salt 710milliliters

whipping cream 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.