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Crab Bisque

December 27, 2010

People will feel welcome and special with this luscious, rich soup which is a great way to start a meal.  There is a sweetness to this soup yet the cayenne kick is intriguing.  For this soup I used the claw meat as it was on sale and I think it is fine for a soup and it will be about half the price and no one will know the difference.

Crab Bisque


  • 2 T. Unsalted Butter
  • 1 t. Onion (chopped)
  • Sprig of Fresh Parsley
  • 1 1/2 C. Crab Meat (claw)
  • 2 T. Flour
  • 1 T. Tomato Paste (+/- for color; Optional)
  • 2 C. Chicken Stock
  • 2 C. Light Cream or Milk (warmed)
  • Salt
  • Pinch of Cayenne plus addl. for Garnish
  • Fresh Parsley (for Garnish)


  1. Saute the onion slowly until tender
  2. Add the crab meat and while stirring about 5 minutes
  3. Stir in the flour (and tomato paste, if using)
  4. Add the stock and simmer about 20 minutes; remove the parsley
  5. Add the cream (or milk) and heat gently (do not boil)
  6. Season with salt and cayenne
  7. Serve in warmed bowls and garnish with some crab meat and parsley

(Serves 6-8)

Recipe adapted from The Fannie Farmer Cookbook

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