Crab and Mushroom Bisque
photo by twissis
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
9 cups
- Serves:
- 4-6
ingredients
-
Bisque
- 118.29 ml butter, divided
- 118.29 ml onion, chopped
- 118.29 ml green bell pepper, chopped
- 2 green onions, finely chopped
- 59.14 ml fresh parsley, chopped
- 226.79 g mushrooms, chopped
- 59.14 ml all-purpose flour
- 473.18 ml milk
- 4.92 ml hot sauce
- 709.77 ml half-and-half
- 453.59 g fresh lump crabmeat, drained and picked
- 59.14 ml dry sherry
-
Lemon Blend (use 1 1/2 tablespoons)
- 44.37 ml lemon rind, grated
- 29.58 ml kosher salt
- 1 bay leaf
- 4.92 ml celery seed
- 4.92 ml ground coriander
- 1.23 ml fresh coarse ground black pepper
directions
-
For the lemon blend:
- Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
-
For the bisque:
- Melt ¼ cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
- Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
- Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
- Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
- Add saved vegetables, stir well and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
You got another PAC winner here, MsPia! I wanted to make a full recipe using 1/2 lb of crabmeat so I also used 1/2 lb Icelandic baby shrimp. The only other chg I made was to use all milk & I found it plenty rich & creamy w/o the half & half. The creaminess combined w/the textural veggie adds + seafood makes it almost more of a chowder for me. The Lemon Blend seasoning & hot sauce give it a kick that reminds me a bit of Cajun fare. This was a real winner for us in all ways ... delicious flavor, hearty & warming on a cool Icelandic nite. Thx for sharing this keeper w/us. :-)
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com