• Tommy Centola

Crab Bisque

Updated: Jan 4

So much for an early spring. After a beautiful weekend on March 19-20, Mother Nature thought Arkansas could use a few more cold days. With highs in the mid 50’s, I still feel like it is soup weather. So I thought, one more soup recipe before it gets to warm for soup. This Crab Bisque is made along the lines of Lobster Bisque. It is a very rich and creamy soup. Enjoy it while it is cool.

Crab Bisque

2 Tablespoons Butter

1 Teaspoon minced Onion

1 Tablespoon Fresh Parsley

1 ½ cups Crabmeat, cleaned

2 Teaspoons Flour

2 cups Crab Stock or Chicken Broth

2 cups Heavy Cream

Pinch Ground White Pepper

Salt

In a saucepan, melt butter. Add the onion and cook until golden. Add crabmeat and parsley: cook over low heat stirring consistently (about 4 minutes). Add flour, stir to blend and cook for three minutes. Stir in crab stock and simmer gently for 20 minutes. Keep pan partially covered. Add the cream and white pepper. Heat and add salt to taste.

Enjoy

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