I'm so Thankful that my family loves my crab bisque and request it every Thanksgiving and Christmas!
Here is the recipe:
- 4 tablespoons unsalted butter
- 1 small white onion and one small potato, finely chopped
- 6 celery ribs, finely chopped
- 6 scallions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons Mashed Roasted Garlic
- 3 cups whole milk
- 1/8 teaspoon cayenne pepper
- Pinch of freshly grated nutmeg
- 1 cup heavy cream
- 1/2 to 1 tablespoon Tabasco
- Salt
- Freshly ground pepper
- 2 pounds jumbo lump crab or Dungeness crabmeat
How to Make It
Step 1In a large soup pot, melt the butter. Add the onion, celery, scallions and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.Step 2Add the roasted garlic and milk; bring to a simmer. Stir in the cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Serve the bisque with oyster crackers.Make Ahead
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. Serve with fresh crusty bread.
