Crab Bisque (CQ #4 - Wales)
"Entered here for play in Culinary Quest #4 - Wales Region. This recipe is the finale of my goal to find as many Welsh recipes that celebrated their wealth of crab & their passion for it. I haven't tried this recipe, but see it as ideal for a starter course & esp so when served w/garlic buttered baguette bread or rolls. In just 20 min, this creamy restaurant-style crab bisque (finished off w/real dry sherry) will transport you to Welsh crab country right in your own kitchen & to the delight of your friends. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (153.4 g)
- Calories 265.5
- Total Fat - 21.7 g
- Saturated Fat - 8.7 g
- Cholesterol - 49.7 mg
- Sodium - 293 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 0.4 g
- Sugars - 4.5 g
- Protein - 9.3 g
- Calcium - 113.2 mg
- Iron - 0.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a lrg saucepan, melt butter & oil over a low heat. Stir in flour, salt, black pepper, onion & celery until combined (about 5 min).
Step 2
Stir 3/4 cup of the evaporated milk & clam juice into the pan. Mix in crab meat. Turn the temp to med heat & continue stirring until the mixture thickens (about 10-15 min).
Step 3
Blend the remaining evaporated milk & sherry into the mixture, cooking & stirring for another 2 min until heated through. Serve immediately.
Tips
- No special items are required.