Crabmeat Bisque Made Easy
Calamari meat is firm and sometimes chewy (it should never be rubbery, however).
Recipe Summary Crabmeat Bisque Made Easy
This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.Ingredients | What Is Calamari Made Ofcooking spray3 tablespoons butter½ cup diced celery¼ cup minced onion½ teaspoon paprika¼ teaspoon seafood seasoning (such as Old Bay®)¼ teaspoon ground thyme¼ teaspoon kosher salt, or to taste⅛ teaspoon ground white pepper¼ cup rice flour1 cup seafood stock, or more as needed1 pint half-and-half1 pint heavy whipping cream½ cup milk (Optional)2 cups cooked crabmeatDirectionsSpray a stockpot with cooking spray.Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.All-purpose flour can be used in place of rice flour.Chicken or vegetable stock can be substituted for seafood stock.Shrimp or lobster can be substituted for crab.You can add chopped potatoes and carrots if desired.Info | What Is Calamari Made Ofprep: 15 mins cook: 25 mins total: 40 mins Servings: 6 Yield: 6 servings
TAG : Crabmeat Bisque Made EasySoups, Stews and Chili Recipes, Bisque Recipes,