King Crab Bisque
Ingredients
- 8 tablespoons butter ⓘ
- 8 tablespoons flour ⓘ
- 3/4 teaspoon kosher salt ⓘ
- 3/4 teaspoon fresh cracked pepper
- 2 garlic cloves, minced
- 1/2 cup onion, finely chopped ⓘ
- 1/2 cup celery, finely chopped ⓘ
- 3 tablespoons extra virgin olive oil ⓘ
- 2 cups heavy cream
- 3 cups 2% low-fat milk ⓘ
- 1 lb king crab meat ⓘ
- 1/8 teaspoon paprika ⓘ
- 1/4 cup fresh parsley ⓘ
- 3 tablespoons sherry wine ⓘ
Instructions
- In a large sauce pan add olive oil, onions, celery and garlic.
- Heat on medium until onions are translucent.
- Add butter and melt, then add flour, salt and pepper and make a roux.
- Once the rue is golden brown add the milk and cream; blend well.
- Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
- Add the sherry and serve garnished with parsley and a dash of paprika.
Nutrition & Diet Analysis (per serving)
1025
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).