Easy Crab & Scallop Bisque

5m
Prep Time

20-30m
Cook Time

25m
Ready In

Recipe: #25200

November 10, 2016

Categories: Crab meat, Scallops, 5-Minute Prep One-Pot Meal, Baby Shower, Brunch, Fathers Day, Mothers Day, No Eggs, Wine, more

recipe by:
Kchurchill5

"This is a super easy - and super quick recipe to prepare. This reminds me of a soup I used get at a local restaurant, in Northern MI, where I spent my summers. Simply garnish with the 'classic' oyster crackers; that's the way they always served it. It's simple and delicious."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (541.7 g)
Calories 627.9
Total Fat - 39.1 g
Saturated Fat - 23.1 g
Cholesterol - 204.8 mg
Sodium - 820.3 mg
Total Carbohydrate - 27.5 g
Dietary Fiber - 1.4 g
Sugars - 8.1 g
Protein - 40.6 g
Calcium - 433.6 mg
Iron - 1.6 mg
Vitamin C - 10.2 mg
Thiamin - 0.2 mg

Step 1

Seafood ... First, if using frozen seafood; make sure to thaw it in the refrigerator, in a colander, over a bowl. You never want it to set in water as it thaws. Then, transfer the seafood to the counter to take the chill off - you never want to cook with COLD seafood. Note: Using imitation crab does not work in this dish. Also mentioned, canned crab can be used; but not recommended.

Step 2

Base ... Add the butter to a large pot; and, bring to medium heat. Then, add the onion, celery, a pinch of salt and pepper; and, saute 4-5 minutes until softened. Add the flour; and mix until it is combined with the butter and vegetables. Let it cook just a minute - to get rid of that 'raw' four taste.

Step 3

Liquid ... Add the sherry, milk, cream, and bouillon to the pot; and, bring to medium high heat - just under a boil. Reduce to medium low heat, and simmer until the soup begins to thicken (about 5 minutes). Re-season with a bit more pepper; but, hold off on the salt (the crab and scallops can be salty) - and, add the paprika. Stir until everything is combined.

Step 4

Crab and Scallops ... Add the scallops and cook 2 minutes, then, add the crab, parsley, and tarragon; and, stir, just until combined. Then, if necessary; you can add a bit more salt if you want.