Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, crab bisque with souffléd crackers. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells. During the winter months, our local Whole Foods gets one or two shipments in a week of freshly cooked Dungeness crab. Crab Bisque from Delish.com is creamy perfection on a cold winter night.
Crab bisque with souffléd crackers is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Crab bisque with souffléd crackers is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook crab bisque with souffléd crackers using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Crab bisque with souffléd crackers:
- Take 11/2 tablespoons butter
- Get 11/2 tablespoons flour
- Get 3 cups half and half
- Make ready 1 cup heavy cream
- Make ready 2 tablespoons chopped celery 1 can (1/2 pound)crab meat flaked
- Take 1/2 teaspoon salt
- Make ready Pepper
- Prepare 2 tablespoons sherry
- Get Paprika
- Prepare Soda crackers
- Take Ice water
Use shrimp and crab or use lobster or fish in the soup. Serve with freshly baked biscuits or crusty bread. If it's a lunch or main. This indulgent crab bisque has chunks of sweet crab in a creamy, spicy broth.
Steps to make Crab bisque with souffléd crackers:
- Melt butter stir in flour slowly stir in milk over low fire
- When mixture thickens add one half of cream crab meat salt and pepper
- Cook in top of double boiler over boiling water
- Stir frequently
- Just before serving add little whipped cream and paprika pass souffled crackers
- Soak soda crackers in ice water for 8 minutes remove taking care not to break them drain place on a cookie sheet
- Brush with melted butter
- And bake in a very hot oven 450 degrees f until puffed and browned about 20 minutes
- Serve very hot
- Add dash paprika
Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky Discard the bay leaves. Serve the bisque with oyster crackers. A quick and easy recipe for Crab Bisque. I took a shortcut by using store-bought seafood stock, but you could absolutely make your own if you'd like (be sure to click over to the original recipe on Simply Recipes for the stock).
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