"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

10-Minute Crab Bisque Recipe

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This recipe for 10-Minute Crab Bisque, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Whats Cooking News Journal
Added: Monday, May 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs unsalted butter
2 diced shallots
1/2 tsp seafood spice (or to taste)
1/4 cup dry white wine, or dry sherry
Juice of 1 lemon
1 quart heavy whipping cream*
5- dashes Worcestershire sauce
4-5 dashes hot sauce
1 Tbs chopped fresh parsley
8 oz crab-meat, lump preferred
Garnishes: Minced parsley, thin lemon slices, 1 Tbs unsalted butter, slivered

Directions:
Directions:
In a heavy 2 quart saucepan over medium high heat, add butter and shallots and cook briefly. Blend in seafood spice. Add wine and lemon juice; increase heat to high and reduce to a glaze. Stir in cream, sauces and parsley. Cook on high heat until reduced to desired thickness, about 3 minutes. Divide the crab equally among 4 soup bowls. Pour the soup on top and garnish.

Personal Notes:
Personal Notes:
*To cut cost and calories, make up 2 cans of tomato soup with 2 cups milk and use in place of the heavy cream.
For Oyster Stew: add oysters when you add the wine, cook until they curl. Remove oysters to the bowls.

 

 

 

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