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    Crab Bisque (II)

    Source of Recipe

    net

    List of Ingredients

    Crab Bisque

    4 pounds snow crab clusters (legs)
    4 quarts water (16 cups)
    1 small onion, chopped
    1 1/2 stalks celery, chopped
    2 cloves garlic, quartered
    2 potatoes, peeled and chopped
    1/4 cup fresh chopped Italian parsley
    2 teaspoons mustard seed
    1 tablespoon chopped pimento
    1/2 teaspoon coarse ground pepper
    2 bay leaves
    1/3 cup tomato sauce
    2 tablespoons half and half
    1/4 cup unsalted butter
    1/4 teaspoon thyme
    1/8 teaspoon basil
    1/8 teaspoon marjoram

    1. Remove all the crab meat from the shells and set it aside.
    2. Put half of the shells into a large pot with 4 quarts of
    water over high heat. Add onion 1 stalk of chopped celery,
    and garlic, then bring mixture to a boil. Continue to boil
    for 1 hour, stirring occasionally (The white part of the shells
    will start to become transparent), then strain stock. Discard
    the shells, onion, celery and garlic, keeping only the stock.
    3. Measure 3 quarts (12 cups) of the stock into a large sauce
    pan or cooking pot. If you don't have enough stock, add enough
    water to make 3 quarts.
    4. Add potatoes, bring mixture to a boil, then add 1/2 of the
    crab and the remaining ingredients to the pot and bring it
    back to boiling. Reduce heat and simmer for 4 hours, uncovered
    until it reduces by about half and starts to thicken. Add the
    remaining crab and simmer for another hour until the soup is
    very thick.
    Makes 4-6 servings.

    Recipe


 

 

 


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