Crab Bisque
- 1 Tbs. unsalted butter
- 1 Tbs. canola or grapeseed oil
- 3 large shallots, minced
- 5 cups fish or chicken stock
- 2 cups heavy cream
- Kosher salt and freshly ground white pepper, to taste
- 3⁄4 to 1 lb. fresh or thawed frozen lump crabmeat, picked over for shell fragments (3 to 4 cups)
- 1⁄2 cup dry sherry, dry Marsala or Madeira
- Minced fresh tarragon or flat-leaf parsley for garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Shallots, large (3)
- Tarragon or flat-leaf parsley, fresh (1)
- Seafood
- Lump crabmeat, fresh or thawed frozen (3/4 lb.)
- Canned Goods
Fish or chicken stock (5 cups)
- Cooking & Baking
- Canola or grapeseed oil (1 Tbs.)
- Kosher salt and freshly ground white pepper (1)
- Dairy
- Butter, unsalted (1 Tbs.)
- Heavy cream (2 cups)
- Beer, Wine & Liquor
- Sherry, dry (1/2 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Published August 16, 2011 (1 year ago).
7 people saved this recipe.
