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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crab Bisque Recipe

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This recipe for Crab Bisque, by , is from Avoledo - Burtt, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Claudia Avoledo


2 lbs Shells from Alaska King Crab Legs
1 tsp Olive Oil
1 Carrot
2 Celery stalks
1 Yellow Onion
1 tsp dried Tarragon
2 Tbsp Tomato Paste
3 Garlic cloves
cup dry White Wine
2 Tbsp Lemon juice
8 cups Water
1 Bay leaf

2 Tbsp Butter
2 Tbsp Flour
Cup Dry Sherry
6 cups Crab stock
cup 2% Evaporated Milk
tsp Salt
tsp Pepper
Crabmeat for garnish

Preheat oven to 400F. Place crab shells on a baking sheet and roast them in the oven until fragrant (5 minutes). Meanwhile place the oil in large pot over medium heat and cook the carrot, celery, onion and tarragon about five minutes. Add tomato paste and and garlic and stir until fragrant about two more minutes. Pour the wine and lemon juice into the pan and let it bubble for a minute or two. Add the crab shells, 8 cups of water and bay leaf. Bring to simmer, cover and let simmer about one hour. Strain out the solids and set the stock aside. You should have 6 cups of liquid.

In a soup pot, melt the butter and add flour whisking until thick paste. Allow to cook and bubble for 1 minute. Add the sherry and whisk as it bubbles and thickens. Slowly add the crab stock whisking to combine with roux. bring the soup to a boil and simmer low heat for 3 - 5 minutes until it thickens a bit. Stir in the Evaporated Milk, garnish with crab meat & serve.




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