Crab Bisque with Sherry

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

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.

serves 4-6 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients

  • 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
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How To Make

  • 1
    Sauté 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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