Crab bisque soup

Spicy Crab Bisque

  • 30 mins
  • 11 ingredients
100%
  • Servings 6-8
  • Prep 20 min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 4 tbs butter
  • 1 lb lump crab meat
  • 2 tbs flour
  • 2 cups heavy cream
  • 2 cups milk
  • 1/2 cup dry sherry or Cognac
  • 1 tbs thinly sliced scallions for garnish
  • 2-4 tsp cayenne pepper
  • 1 tsp anchovy paste
  • kosher salt and white pepper to taste
  • 1 cup fish stock or clam juice

 

  • Melt the butter in a saucepan over low  heat,
  • Add the flour and cook slowly for 10 minutes, stirring  frequently.
  • In a clean  sauce pan heat the cream and milk, then add the fish stock.
  • Stir in the sherry or Cognac, chives, cayenne and anchovy paste, then pour into the crab mixture.
  • Season with salt and pepper and heat thoroughly, being careful not to let the bisque come to a boil.
  • Add the crab meat and heat through.

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