Creamy Crab Bisque
Rich and creamy crab bisque made with chunks of freshly cracked Alaskan King crab meat can be on your table in 30 minutes.
It's not very often we have leftovers from a crab crack. But when we do we can't toss that sweet meat. It's too precious and too delicious.
Crab bisque certainly gives clam chowder a run for its money. It's a perfect way to warm up in the winter as well as serve as a starter for a summer dinner.
It's hearty and easy to make and this creamy crab bisque will remind you of summers at the beach.
Simply made with onions and carrots, this chowder is enhanced by the sweet meat of Alaskan King crab. Once you try it, you'll definitely be making it again.
Now this bisque will work with any kind of crab meat, such as Maryland Blue or Dungeness. But our crab crack was with Alaskan King crab. My opinion is that it is superior to all other crab meat and it's always a good thing when you can find a great deal at your wholesale warehouse club.
I used chicken broth for this recipe because it's what I had in the pantry but seafood stock would intensify the flavor.
What's your favorite kind of soup?
- 1 cup carrots, diced
- 1 cup onion, diced
- 1 cup heavy cream
- 5 cups chicken broth
- 8 tablespoons butter
- 6 tablespoons flour
- 1/2 teaspoon cayenne pepper
- 1.5 tablespoons Worcestershire sauce
- 1.5 tablespoons fresh lemon juice
- 1/2 cup cooking sherry
- 12 ounces Alaskan King crabmeat, chopped