Canned crab quickly becomes mushy and makes bisque overly salty. Choose fresh lump crabmeat, or take the time to prepare whole crab for this recipe. The traditional method of making seafood bisque ...

Brimming with fresh, succulent blue crab meat and tender sweet corn, this Corn and Blue Crab Bisque is as easy to prepare as it is delicious. This is a simple classic recipe that is perfect for ...

The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.

Crab bisque does not have to be limited to restaurant ... Add the salt at the end and adjust the seasoning according to taste. 1/2 pound lump crab meat (fully cooked) In a large pot, melt the ...

Pick through crabmeat to remove all shell and cartilage. In a cast iron Dutch oven, melt butter over medium-high heat. Add onions, celery, diced bell peppers and garlic. Sauté 3–5 minutes or ...

Ideally, you want the bisque minus the shrimp and crabmeat to cook for about 40 minutes. Finally, about 10 minutes before you're ready to eat, gently fold in the shrimp, the parsley, and the ...

Ideally, you want the bisque to cook for about 40 minutes. Finally, about 10 minutes before you’re ready to eat, gently fold in the parsley and the crabmeat, taking care not to break the lumps ...

Return to stockpot; add crab meat. Heat through. Season to taste. Serve in warmed bowls, garnished with herb sprigs. Orioles prospect Samuel Basallo placed on Triple-A injured list ...

6. When ready to serve, gently stir together the crab and the mint in a small bowl, being careful not to break up the crab meat. Whisk lemon juice into the pea soup and taste and add more salt or ...

Serve the bisque with oyster crackers. The crab bisque can be refrigerated without the crab for up to 3 days. Reheat the bisque gently and then add the crab just before serving.