Crab Bisque

Recipe from Stacy Oden

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Cooking time: 2 h.

Servings 3

This soup is flavourful, light and satisfying all at the same time. It's also very nutritious due to the high protein content of the crab meat. Crab bisque is a good option for both gourmets and people mindful of their figure. The preparation is as easy as any pureed soups, and you have the freedom to experiment with whatever spices that your heart desires (we do, however, have recommendations for you)!

Crab meat

300 grams
Garlic

3 cloves
Onion

1 pieces
Canned tomatoes

150 grams
Water

to taste
Heavy cream

49,8 grams
Salt and pepper

to taste
Basil

1 bunch
Greens

1 bunch

Calories

310 kcal
Protein

18 g
Fat

12 g
Carbohydrates

9 g

If the crab is alive, fill a pot with water, bring to a boil, add salt and throw the crab into boiling water, cook it for about fifteen minutes. If the crab is frozen, then do the same. Canned crab meat can be used, as well.
Dice an onion, clean the garlic cloves and pass them through a press. Saute the base until golden brown.
Clean the crab by separating its meat from the shell. Add the meat to the pan with onions and garlic, and pour a few tablespoons of the broth in which the crab was cooked. Sprinkle spices to taste.
Cut some canned tomatoes and add them to the pan with 1 litre of crab broth, salt and spices to taste. Simmer everything for about five minutes, then add the heavy cream.
Transfer the contents of the frying pan into the saucepan with tomatoes, mix well with a blender until the soup has a creamy/puree texture and serve with chopped herbs and croutons.

You can use shellfish, seafood, vegetable stock or fish boullion for this soup as alternatives to the crab broth.
If you don’t mind alcohol as an ingredient, white wine can be used in saute-ing the onions with the garlic.
Sprinkle some leftover crab meat into the bowl as garnishing.