Crab Bisque

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crab bisque recipe

Crab Bisque

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  • Yield: 4 1x


Units Scale
  • 2 tbsp butter unsalted
  • 1/3 cup white onion chopped
  • 1/2 cup flour
  • 3/4 cup clam juice
  • 4 cups vegetable stock
  • 2 lbs vine ripe tomatoes chopped
  • 2 tbsp tomato paste
  • 1 lb cooked crabmeat well drained
  • 2 cups heavy cream
  • 1 cup Harvey’s Bristol Cream Sherry
  • 1 teaspoon salt
  • 1 chives for garnish (optional)


  1. In a large pot, melt butter on medium heat, add the onion and cook gently until translucent.
  2. crab bisque recipe
  3. Add tomato paste, stir to coat onion, cook for 5 minutes. Add chopped tomato and cook 5 minutes. Sprinkle flour over mixture and stir.
  4. crab bisque recipe
  5. Deglaze with clam juice and veggie stock, bring to boil.
  6. crab bisque recipe
  7.  Using an immersion blender puree mixture until smooth. If you don’t have an immersion blender use regular blender to achieve the same result.
  8. crab bisque recipe
  9.  Reduce heat medium, add cream and stir, check and adjust seasoning. Add sherry and crab meat, stir. Serve immediately.


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