Creamy crab bisque recipe
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Creamy crab bisque recipe

Do you want to impress your guests at a dinner party or the employer you’re hosting? Are you interested in having a romantic winter date at your warm and inviting home? Prepare a crab bisque that is as smooth as silk and everyone will be impressed. Bisque is a French appetiser consisting of a well-seasoned, smooth and creamy broth. Serve it to your VIP visitors and they’ll be impressed by both the lavish flavour and the clever name.

Creamy crab bisque suggestions

Canned crab meat can do, but for a special meal, try cooking fresh crab in butter with a squeeze of lemon. Change out the cream for milk if you don’t want a very rich soup. You may either put the soup in a blender or use an immersion blender to puree it right there in the pot. Many restaurants additionally strain their bisque and rewarm it before serving. Keep a little crab flesh aside if you want your soup to seem more homemade.

For the serious home chef, French food represents the peak of the art. Make an impressive dish worthy of a date or dinner party with this creamy crab bisque.

Creamy crab bisque recipe

Creamy crab bisque recipe

Source: Gary Dunn

Course: Starter

Cuisine: French

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ingredients

  • 1 can crab meat

  • 1 glass sherry (medium sweet)

  • 1 large can pea soup

  • 1 can tomato soup

  • ½ tsp curry powder

  • 1 soup can-full milk

  • 1 soup can-full cream

  • salt and pepper

Method

  • Drain crab. Pour sherry over and rest for 12 hours.
  • In a saucepan, add pea soup, curry powder, milk and cream. Heat them together, mixing well. Season to taste.
  • Add crab meat and sherry mixture. Blend together well.
  • Taste for seasoning again and adjust if needed.

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