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Crab Bisque
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Rating: 4.2/5 (22 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 261
% Daily Value**
Total Fat 17g
26%
Saturated Fat 8g
13%
Unsaturated Fat 1g
Cholesterol 80mg
27%
Sodium 652mg
27%
Total Carbohydrate 11g
4%
Dietary Fiber 1g
3%
Sugars 6g
Protein 16g
Vitamin A  37%Vitamin C  12%
Calcium  21%Iron  3%
Potassium  14%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crab Bisque

Date Added: February 26, 2017

Ingredients:

2 Tablespoons Parsley
3 Cups Milk
2 Tablespoons Olive Oil
6 Peppercorns
1/4 Cup Dry Sherry
1/2 Cup Carrot diced
2 Whole Cloves
2 Celery chopped
1 Bay Leaf
1/2 Yellow Onion sliced
4 Cups Fish Stock
1/4 Cup Butter
1 Pound Crabmeat flaked
1 Cup Cream do not boil
1/4 Cup Flour
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Directions:

1. Saute the celery, parsley, carrots, and yellow onion in the oil until the onion is clear.

2. Place in a 4-quart soup pot.

3. Tie the cloves, bay leaf, and peppercorns in a little cheesecloth bag and add to the pot, along with the stock.

4. Simmer the stock, covered, for 1/2 hour.

5. In the meantime, use a small frying pan and prepare a roux by melting the butter and stirring in the flour. Cook just until the roux begins to turn a very light brown.

6. Heat the milk and, using a wire whip, stir the roux into the hot milk.

7. Continue stirring over medium heat until the milk becomes very thick. Add the cayenne pepper and set aside.

8. Remove the bag of spices from the stock and put the vegetables in a food processor or blender, reserving the stock.

9. Return the pureed vegetables, along with the stock, to the soup pot and add the thickened milk.

10. Bring this mixture to a simmer and add salt and pepper to taste.

12. Stir in the crab, the hot cream, and the sherry. Remove from the heat. Serve immediately with a chopped parsley garnish on each bowl.

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Dietary Notes:
This recipe is high in Vitamin A with 37% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Fish, Butter, Gluten, Sulfites, Alcohol, Iodine, Celery, Onion, Olive Oil allergies.
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