Spicy Crab Bisque

Don’t let the amount of ingredients fool you. This is one of the easiest, most delicious soup recipes! This Spicy Crab Bisque is from none other than the Food and Wine 2014 Cookbook (p 79). Mashed roasted garlic, sherry, sweet smoked paprika, tabasco, ground cloves, ground mace, & jumbo lump crab meat are just a few of the ingredients that brought this dish to another level! Mmmmmmm!

Here’s how to do it:

In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.

Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers.

Spicy Crab Bisque

2014-12-15 11:03:10

Serves 12

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Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Ingredients

4 Tbsp. unsalted butter

1 small white onion, finely chopped

6 celery ribs, finely chopped

6 scallions, thinly sliced

2 bay leaves

1/4 cup all-purpose flour

5 cups low-sodium chicken broth

2 Tbsp. Mashed Roasted Garlic (recipe below)

3 cups whole milk

2 Tbsp. dry sherry

1 Tbsp. ketchup

1 tsp. tomato paste

1/4 tsp. sweet smoked paprika

1/8 tsp. cayenne pepper

Pinch of ground cloves

Pinch of ground mace

Pinch of freshly grated nutmeg

1 cup heavy cream

1/2 to 1 Tbsp.Tabasco

Salt

Freshly ground pepper

2 lbs. jumbo lump crab or Dungeness crabmeat

Oyster crackers, for serving

Mashed Roasted Garlic

2 large heads of garlic, halved horizontally

1 tsp. extra-virgin olive oil

Salt

Freshly ground black pepper

Instructions

1. In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.
2. Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers.

Mashed Roasted Garlic

1. Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with the olive oil. Season the garlic with salt and pepper and wrap it in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash.

Notes

1. The crab bisque can be refrigerated without the crab for up to 3 days. Reheat the bisque gently and then add the crab just before serving.

Adapted from Food & Wine, Contributed by Tanya Holland

Adapted from Food & Wine, Contributed by Tanya Holland

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