Emergency Crab Bisque

Name: Emergency Crab Bisque
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 pinch cayenne pepper, or to taste; 59 milliliters chopped green onions; 1 pinch salt and ground black pepper to taste; 2 Tbsps heavy cream; 227 grams fresh lump crabmeat; 1 pinch seafood seasoning (such as Old Bay®); 946 milliliters ready-to-serve creamy tomato soup

Need a gluten free and pescatarian main course? Emergency Crab Bisque could be an excellent recipe to try. One serving contains 199 calories, 13g of protein, and 7g of fat. This recipe serves 4. Head to the store and pick up heavy cream, cayenne pepper, salt and ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Combine green onion, butter, and 1/4 teaspoon seafood seasoning in a saucepan over medium heat. Cook until onion is slightly softened, 2 minutes.

Ingredients you will need

Seafood Seasoning

Green Onions

Butter

Onion

Equipment you will use

Sauce Pan

Stir tomato soup into saucepan; increase heat to medium and bring to a simmer. Stir in cayenne pepper and reduce heat to medium-low. Stir in crabmeat; cook, stirring occasionally, until crab is cooked through, 5 to 10 minutes. Season with salt and black pepper to taste.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Tomato Soup

Crab

Equipment you will use

Sauce Pan

Remove from heat.

Whisk cream with a pinch of seafood seasoning until light and frothy, about 30 seconds. Ladle bisque into bowls and stir in a teaspoon of frothy cream.

Ingredients you will need

Seafood Seasoning

Bisque

Cream

Equipment you will use

Bowl

Ladle

Whisk

Equipment

Ingredients

Servings:

1Tbsp

butter 1pinch

cayenne pepper, or to taste 59milliliters

chopped green onions 1pinch

salt and ground black pepper to taste 2Tbsps

heavy cream 227grams

fresh lump crabmeat 1pinch

seafood seasoning (such as Old Bay®)946milliliters

ready-to-serve creamy tomato soup

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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.