Cajun Crab Bisque Recipe


My store had a sale on crab meat and I bought a lot of it. The first thing I thought to make is this luscious crab bisque. Baltimore meet New Orleans.


The line up.


All of the veggies get cut into small dice.


This calls for a roux as does many cajun recipes.



I always add a bit of bacon grease which adds a deep smokey flavor.


In goes the flour.


It is quickly whisked into the hot oil.


It should immediately start to bubble.


It starts out being a very light color.


You must whisk this constantly.


It takes about 8 minutes and starts to smell nutty. When it is the color of peanut butter, it's ready.


Dump in the veggies and stir to combine.


Add the heat of your choice.


Add 4 bay leaves and 2 tsp. of salt.


Add 1 cup of crushed tomatoes. I always use fire roasted Muir Glen.


Mix everything together.


Add a half cup of sherry, madiera or marsala.


I also added a bottle of clam juice.


Add the water.


If it is too thick add additional water.


Then add 3/4 of the crabmeat.


Bring on the Baltimore and add some Old Bay Seasoning to taste. I added about 3 tablespoons.

Sprinkle in some dried thyme.


I also added 2 fish bouillon cubes. Bring it to a slight boil then turn down and simmer for about 20 minutes. I forgot to take a pick but I also added about 1/2 cup of cream and some chopped parsley right at the end.



Serve with a spoonful of extra crab meat sprinkled with a little Old Bay in the middle. This goes really well with the bread I posted yesterday!

Recipe:

Ingredients:
3/4 cup flour
3/4 vegetable oil and a little bacon grease
1.5 cups chopped yellow onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped carrots
4 bay leaves
2.5 tsp salt
0.5 tsp cayenne or your choice of heat. I use Red Hot.
1 cup peeled, seeded and chopped tomatoes I use Muir Glen crushed fire roasted.
1/2 cup madeira, sherry or marsala
8 cups water I used a bottle of clam juice and added two fish bouillon cubes.
1/4 cup finely chopped parsley
1/4 cup heavy cream
1 lb. jumbo lump crab meat

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Comments

oh my friend...another winner...john would lOVE this..he begs for any kind of seafood bisque or chowder...

this might be a good one for thanksgiving weekend...with the bread.
:-)
teddy is right by my side in his red christmas sweater...i'll get a picture....he is adorable !!!!!!

kary and l'il teddy
This looks delicious! Growing up by the ocean crab is something I really like :-)
I got a bit surprised when I saw You use Knorr! I didn´t know it existed outside Sweden :-) :-)

Have a great day now!
Christer.
This looks wonderful. Our crabmeat goes on sale Tuesday next week. Five pound limit. I'll have to send some friends. I also want to make your The Worlds Best Crab Cakes, again.

Just finished braiding the dough for the Italian Bread. Nice dough to work with. I'll let you know if I mess it up.
Laissez les bons temps rouler, as the Cajuns say!
Pricilla said…
I always leave your blog hungry...I wonder why? :p
Yummy autumn color and fabulous ingredients make this a winner.

Thanks for sharing.

Happy evening.

xoxo to Teddy Autumn Fluffs!
Cathy Field said…
Looks fantastic. No fresh crab meat in landlocked Oklahoma so I hope it will work with frozen or canned!
Tammy said…
My husband asked me to ask you for your hand in marriage...
Lois said…
I just want to come and cook with you in your kitchen!
WOW! This looks great! I haven't seen fish bouillon out here in the midwestern USA, but I'll definitely be on the lookout for it now!