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Nutrition Facts
Serving Size 1 (376g) Recipe makes 6 servings
Calories 682
Calories from Fat 496		(72%)
Amount Per Serving		%DV
	Total Fat 55.2g	84%
	Saturated Fat 30.6g	152%
	Monounsaturated Fat 18.2g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 199mg		66%
Sodium 1228mg		51%
Potassium 556mg		15%
Total Carbohydrate 19.2g		6%
	Dietary Fiber 0.8g	3%
	Sugars 7.3g
Protein 21.9g		43%
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King Crab Bisque

Recipe #195554 | 45 min | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef Boy-R "Diabetic" Danny
Nov 14, 2006

Made this last night, It's very filling and rich, If you want it even richer and don't care about the carb increase use Half-and-Half in place of the milk--it's great either way.

SERVES 6 (change servings and units)

Ingredients

8 tablespoons butter
8 tablespoons flour
3/4 teaspoon kosher salt
3/4 teaspoon fresh cracked pepper
2 garlic cloves, minced
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
3 tablespoons extra virgin olive oil
2 cups heavy cream
3 cups 2% low-fat milk
1 lb king crab meat
1/8 teaspoon paprika
1/4 cup fresh parsley
3 tablespoons sherry wine

Directions

1
In a large sauce pan add olive oil, onions, celery and garlic.
2
Heat on medium until onions are translucent.
3
Add butter and melt, then add flour, salt and pepper and make a roux.
4
Once the rue is golden brown add the milk and cream; blend well.
5
Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
6
Add the sherry and serve garnished with parsley and a dash of paprika.