Decided to branch out from the normal – 7 different type of crab cakes that we make and try some crab bisque this time…
I didn’t have real crab – never do – always get the packages of “fake” crab from costco
I also didn’t have vermouth, so i used sherry!
- Cooking spray
- 1 1/4 cups thinly sliced shallots (about 4 large)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 4 garlic cloves, minced
- 3 tablespoons sherry
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 pound jumbo lump crabmeat, shell pieces removed and divided
- 3 cups fat-free milk
- 1 cup clam juice
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1/2 cup heavy whipping cream
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.
2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.
3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
4. Top soup with the crabmeat mixture.