1 pkg (4) frozen Louisiana Blue Shell Crabs, cut up in small pieces
1/3 cup onion, diced
2 celery ribs, diced
salt and white pepper to taste
4 oz. butter, salted
1 pint half-n-half
1/3 cup flour
1/2 gallon chicken stock (remove fat)
1 - 8oz. container lump crab
cheese cloth
In a soup pan, add broth, crab in shells, onion and celery. Simmer for about one hour. Strain broth through layers of cheese cloth. Return to the cleaned soup pan and put back on stove to simmer. Let broth reduce for 1/4. Make the roux and continue the recipe as follows:
Melt the 4 oz. butter and 1/3 cup flour in a Teflon fry pan over low heat. Stir for about 10 minutes until the flour mixture begins to turn a golden color. Don't let the flour get too dark or it will have a burned taste. As the flour thickens, begin to add some broth in small amounts until the mixture becomes a thick gravy mixture. Continue to cook slowly over low heat, stirring constantly for about 3-5 minutes. Transfer the roux to the broth using a wire whisk to blend it in. Add the half-n-half (room temperature) a little at a time until the bisque is well blended. Simmer the bisque another 15-20 minutes. Salt and pepper to taste. This bisque will have a delicate flavor and a light consistency. Don't let the soup at the bottom of the pan burn. Serve hot with pieces of lump crab spooned into the soup bowls. Use all crap in container.
1/3 cup onion, diced
2 celery ribs, diced
salt and white pepper to taste
4 oz. butter, salted
1 pint half-n-half
1/3 cup flour
1/2 gallon chicken stock (remove fat)
1 - 8oz. container lump crab
cheese cloth
In a soup pan, add broth, crab in shells, onion and celery. Simmer for about one hour. Strain broth through layers of cheese cloth. Return to the cleaned soup pan and put back on stove to simmer. Let broth reduce for 1/4. Make the roux and continue the recipe as follows:
Melt the 4 oz. butter and 1/3 cup flour in a Teflon fry pan over low heat. Stir for about 10 minutes until the flour mixture begins to turn a golden color. Don't let the flour get too dark or it will have a burned taste. As the flour thickens, begin to add some broth in small amounts until the mixture becomes a thick gravy mixture. Continue to cook slowly over low heat, stirring constantly for about 3-5 minutes. Transfer the roux to the broth using a wire whisk to blend it in. Add the half-n-half (room temperature) a little at a time until the bisque is well blended. Simmer the bisque another 15-20 minutes. Salt and pepper to taste. This bisque will have a delicate flavor and a light consistency. Don't let the soup at the bottom of the pan burn. Serve hot with pieces of lump crab spooned into the soup bowls. Use all crap in container.
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