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Nutrition Facts
Serving Size 1 (404g) Recipe makes 6 servings
Calories 545
Calories from Fat 289		(53%)
Amount Per Serving		%DV
	Total Fat 32.2g	49%
	Saturated Fat 19.6g	98%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 127mg		42%
Sodium 1014mg		42%
Potassium 538mg		15%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 0.6g	2%
	Sugars 3.0g
Protein 19.2g		38%
detailed view... how is this calculated?

Crab Bisque

Recipe #389643 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ravenseyes
Sep 9, 2009

We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick

SERVES 6 (change servings and units)

Ingredients

1/2 cup butter
1/2 cup flour
14 ounces chicken stock (homemade would be best)
2 tablespoons tomato paste
2 cups cream (heavy)
1/4 teaspoon salt
1/4 teaspoon pepper (fresh ground)
3/4 cup sherry wine or marsala wine
1 lb crabmeat (lump crab- blue crab)

Directions

1
Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue.
2
Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead.
3
Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.