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Nutrition Facts
Serving Size 1 (347g) Recipe makes 6 servings The following items or measurements are not included below: seafood seasoning 1/2 teaspoon lemon pepper 2 tablespoons cooking sherry
Calories 605
Calories from Fat 433		(71%)
Amount Per Serving		%DV
	Total Fat 48.2g	74%
	Saturated Fat 29.9g	149%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 198mg		66%
Sodium 885mg		36%
Potassium 508mg		14%
Total Carbohydrate 14.6g		4%
	Dietary Fiber 0.2g	0%
	Sugars 0.4g
Protein 25.0g		49%
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Crab Bisque Chincoteague

Recipe #261 | 35 min | 35 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Linton's Seafood
Aug 16, 1999

SERVES 6 (change servings and units)

Ingredients

4 tablespoons butter
4 tablespoons flour
4 cups milk
3/4 cup sharp cheddar cheese
2 teaspoons seafood seasoning
1/2 teaspoon lemon pepper
2 tablespoons cooking sherry
1 pint whipping cream
1 tablespoon parsley, chopped
salt
1 lb crabmeat

Directions

1
Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux.
2
Slowly add milk until it is well blended.
3
Stirring constantly, add cheese and cook until mixture thickens.
4
Reduce heat and add seasonings, sherry, cream, and parsley.
5
When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.

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Featured Reviews for This Recipe

From: 959262

On Nov 5, 2009

Great bisque!!! My wife is lactose intolerant so I made some adjustments and added a couple goodies to fill in the sauce. I used 1.5c milk, 2.5c chicken broth and omitted the whipping cream and sherry. I sauteed 1/2c fine chopped onions in the butter, added 1c cooked, diced potatos (red) and 1c white corn to the finished sauce. There were no complaints or leftovers! What a treat!!!

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From: HopeJohnJP

On Dec 25, 2008

Absolutely stellar. Added 1 1/2 T. Essence and omitted lemon pepper. Made the entire soup, minus crabmeat, the day before. All I had to do was add crab and heat. Decadent and marvelous.

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From: Gwenn

On Aug 4, 2008

Yum! Made it tonight for dinner, and we LOVED it! I used fat free, evaporated milk, instead of whipping cream (as another reviewer suggested), as the soup was still creamy, hearty and delicious. I had no parsley, so I omitted it. I used Old Bay seasoning, lemon pepper, and salt to season, but felt something was missing so I added a good tablespoon or two, of Emerils original seasoning. That did the trick. If you don't have Emeril's, I think a good spice mix of garlic powder, onion powder, cayenne, paprika and extra salt will give it an extra kick that puts it over the top. I served it hot with some extra shredded cheddar over the top. I will definitely be making this to impress at my next dinner party!

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From: Chef #601098

On Jan 29, 2008

The perfect soup. My whole family loved it. I had to triple the batch the second time I made it so people could have more. When I serve it I sprinkle just a little bit more cheese on the top with the parsley.

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