Thursday, June 17, 2010

Crab Bisque with Basil and Sherry

With my GULF COAST SEAFOOD WEEK recipes winding down now I had saved the best for last and you will not be disappointed. Delightfully different, this crab bisque has been simplified but retains its complex, deep and rich flavors. This makes a wonderful low carbohydrate starter for your dinner or a great lunch and is something your family and friends will love. I hope you enjoy.

Crab Bisque with Basil and Sherry


4 cups seafood stock (a store bought brand like Kitchen Basics is fine)
1 3/4 cups water
1 cup dry sherry (reserve 1/4 cup for finishing soup)
10 large basil leaves, chopped
3 or 4 sprigs of thyme
1/2 cup onions, diced
1/2 cup red bell pepper, diced
1 cup celery, diced
3 cloves garlic, chopped
1 tsp. celery seed
1 tsp. ground bay leaf
1/2 tsp. brown mustard seed
1/4 tsp. black pepper
1/4 tsp. allspice
1/2 tsp. paprika
pinch cloves
1 tsp. Tabasco sauce (or to taste)
1 lb. crab meat, backfin or lump, blue crab if available, picked through for bits of shell and reserving some for garnish
1 cup heavy cream

Place the seafood stock, water, 3/4 cup of sherry and the herbs and vegetables into a medium sized pot. Bring to a simmer on medium high heat, turn heat to low and simmer until the vegetables are tender, about 40 minutes or so. Add the dried spices and the Tabasco sauce and continue to simmer for about 10 minutes. Add the crab meat (making sure you reserve some for a garnish) and simmer for another 2 or 3 minutes to heat through.

Remove the stems from the thyme and carefully pour the soup into a blender. Remove the cap from the lid and cover with a clean kitchen towel. Starting on a low speed begin to puree the soup. Turn to a higher speed and puree until smooth. This should be done in a few small batches. Pour soup into a clean pot and bring to a simmer again. Add the reserved sherry and heavy cream, stirring until well blended, and bring to just simmering. Garnish with reserved crab meat and additional basil if desired.

Nutrition Facts
8 - 3/4 Cup Servings
Amount Per Serving
Calories 235.1
Total Fat 11.6 g
Saturated Fat 6.9 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.3 g
Cholesterol 114.1 mg
Sodium 412.7 mg
Potassium 185.6 mg
Total Carbohydrate 4.8 g
Dietary Fiber 1.0 g
Sugars 0.1 g
Protein 14.1 g

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