Quick Crab Bisque

We love the lobster bisque at our favorite pricey eatery, Texas de Brazil. So we decided to try making a bisque at home. Since we had canned crab on hand, it’s a crab bisque. And since we’re all about the quickness, many other things also came from cans. Hey, don’t be a can hater.

Creamtacular crab bisque!

Ingredients:

2 Tbsp butter
1/4 onion, chopped
1 stalk celery, chopped
1/2 tsp garlic, chopped
1/4 tsp thyme
1/8 tsp pepper
1/8 tsp salt
dash cayenne pepper
1/4 tsp xanthan gum
1 6-oz can crabmeat
1 14-oz can chicken broth
1 8-oz can tomato sauce
1 cup heavy cream

Sauté the celery and onion in the butter until transparent. Add the garlic, let it soften a little bit. Add the spices. Then add the xanthan gum to create a roux. When it thickens, add the broth, tomato sauce and can of crab. Bring to a simmer.

Now, it’s time to blend. We got an awesome immersion blender, and this was its first use. You could also blend this up in a blender, but do it in small amounts so you don’t send hot soup all over your kitchen. Blend until smooth, then add the cream. Bring back to a simmer, and serve.

Next time, I’ll add more xanthan gum to make it a little thicker (since I won’t use flour or potato). It was a little thin, but plenty delicious. And from the start of chopping the onion and celery, it took maybe 15 minutes to complete this fancy little soup.

Bookmark the permalink.

Comments are closed.