Crab Bisque with Sherry
It's hearty and and good - this can be used as a main dish. or serve for lunch with with crackers or rolls. Or team it up with a small salad or sandwich. This is a successful main dish bisque. So glad I found you.
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- 1 Tbsp
- shallots, finely chopped
- 2 Tbsp
- 1 tsp
- 5 c
- warm cream or milk
- 1/4 tsp
- worcestershire sauce
- 1/8 tsp
- white pepper
- 1 lb
- crabmeat, flaked, picked (can use canned crab)
- egg yolk, beaten
- 1/2 c
- sherry, at room temperature
- lightly salted whipped cream
1Sauté the shallots in the butter in the top of a
double boiler over direct heat until very soft but not browned.
Stir in flour; add the warm cream or milk slowly, stirring as you add.
Place over simmering water, add Worcestershire sauce, pepper and crab meat .
Let cook stirring frequently, over simmering water for 15-20 minutes. Cover and keep warm, stirring occasionally. Turn off heat.
Add beaten egg to warm mixture. Season to taste with salt .
Slowly add sherry just before serving.
Ladle soup into warm soup bowls.
Top each serving with a dollop of whipped cream , or sprinkle with paprika or chopped chives or Old Bay spice. Very good.
You may want to try this too:
Frosted Tomato Crab Bisque:
Just add to the above recipe:
10 oz. can cream of tomato soup, undiluted and
1 teaspoon groud marjoram
Add to all ingredients in the above recipe.Then chill for 2 hours.