Crab Bisque

Name: Crab Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters celery stalk, finely chopped (about; 237 milliliters clam juice; 710 milliliters fat-free milk; 79 milliliters 1.5 ounces all-purpose flour (about; 2 Tbsps chopped fresh chives; 4 garlic cloves, minced; 0 teaspoons ground red pepper; 118 milliliters heavy whipping cream; 1 teaspoons kosher salt; 2 teaspoons fresh lemon juice; 454 grams lump crabmeat, shell pieces removed and divided; 296 milliliters thinly sliced shallots (about 4 large); 3 Tbsps vermouth

Crab Bisque might be a good recipe to expand your main course recipe box. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 169 calories, 15g of protein, and 6g of fat. It is a good option if you're following a pescatarian diet. If you have lemon juice, shallots, jumbo lump crabmeat, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a large Dutch oven over medium heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally.

Ingredients you will need

Shallot

Celery

Equipment you will use

Frying Pan

Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates.

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Vermouth

Garlic

Add salt, peppers, and 8 ounces crabmeat.

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Crabmeat

Peppers

Salt

Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

Clam Juice

All Purpose Flour

Milk

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Measuring Cup

Knife

Bowl

Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

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All Purpose Flour

Milk

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Whisk

Frying Pan

Place half of milk mixture in blender.

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Milk

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Blender

Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

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Cream

Milk

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Bowl

Frying Pan

Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.

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Lemon Juice

Crabmeat

Chives

Soup

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Bowl

Wine note: If there's ever a time to pull out a good chardonnay, it's when crab is on the table. The wine's lush apple fruit loves the sweet shellfish, and if you pick a wine with an edge of creamy citrus, it works like a twist of lemon. Napa Valley's 2007 Antica Chardonnay ($35), from Italy's Antinori family, is your bottle for the Crab Bisque, with crisp citrus and bracing herbs balancing its sweet fruit. --Sara Schneider

Ingredients you will need

Chardonnay

Shellfish

Bisque

Apple

Fruit

Herbs

Lemon

Crab

Wine

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 118milliliters

celery stalk, finely chopped (about 237milliliters

clam juice 710milliliters

fat-free milk 79milliliters

1.5 ounces all-purpose flour (about 2Tbsps

chopped fresh chives 4

garlic cloves, minced 0teaspoons

ground red pepper 118milliliters

heavy whipping cream 1teaspoons

kosher salt 2teaspoons

fresh lemon juice 454grams

lump crabmeat, shell pieces removed and divided 296milliliters

thinly sliced shallots (about 4 large)3Tbsps

vermouth

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. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.