Crab bisque--it sounds fancy. Much fancier than it really is. Granted, crab can be on the spensy side, but this uses Dungeness (or whichever kind of lump crabmeat you prefer) which is cheaper than King.
Our neighbor, who manages a handful of fishing boats here in Seattle, brought us about two cups of cooked, shelled crab, so this recipe was a no-brainer for us. We know most of you aren't so lucky, but if you can find crab on sale, bisque is worth a try.
This was our first attempt at bisque and we were thrilled with the results. We used rice milk instead of dairy, which leant the soup a sweetness that contrasted nicely with the bite of red pepper flakes. Whichever kind of milk you use, though, this is a creamy taste sensation.
Rating: Truly 1/2 half assed if the crab is shelled, 3/4 assed if you have to shell it yourself.
Here's what you need and how you do it
1/4 cup butter or margarine
1 shallot, minced
4 cups milk (soy (unsweetened), dairy or rice)
1/3 cup flour
1 cup cream (or half-and-half or Silk Creamer)
1-1/2 to 2 cups cooked crab meat
1 teaspoon salt
1 Tablespoon Old Bay seasoning (or paprika)
1/2 teaspoon nutmeg
1/2 teaspoon dried thyme
Pinch of red pepper flakes
Black pepper to taste
Melt butter in large sauce pan. Add shallot and heat until shallot is just turning transparent.
Whisk flour into 1/2 cup of the milk. Add to butter and stir until mixed. Gradually add rest of milk, cream, crab meat, salt, Old Bay, nutmeg, thyme, red pepper flakes and black pepper. Simmer for 20 to 30 minutes on medium low, stirring often.