Crab Bisque with Sherry

1
Pat Duran

By
@kitchenChatter

This recipe has been taste tested; and I have adopted it.
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6 servings
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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1 Tbsp
shallots, finely chopped
2 Tbsp
butter
1 tsp
flour
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)
1
egg yolk, beaten
salt
1/2 c
sherry, at room temperature
lightly salted whipped cream
paprika

How to Make Crab Bisque with Sherry

Step-by-Step

  • 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.

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About Crab Bisque with Sherry

Course/Dish: Fish, Chowders, Cream Soups, Seafood
Main Ingredient: Seafood
Regional Style: French
Other Tags: Quick & Easy, Healthy




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