Crab Bisque

Name: Crab Bisque
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon oil; 3 large shallots, minced; 5 cups fish stock (chicken stock may be substituted); 2 cups heavy cream; kosher salt (to taste); freshly ground white pepper; 1 lb lump crabmeat; 1/2 cup dry sherry (may also use dry Masala or Madeira); minced fresh tarragon or minced fresh flat-leaf parsley (for garnish)

10 ingredients

8 steps

Ingredients

1 tablespoon unsalted butter
1 tablespoon oil
3 large shallots, minced
5 cups fish stock (chicken stock may be substituted)
2 cups heavy cream
kosher salt (to taste)
freshly ground white pepper
1 lb lump crabmeat
1/2 cup dry sherry (may also use dry Masala or Madeira)
minced fresh tarragon or minced fresh flat-leaf parsley (for garnish)

Directions

1

Pick over crab for any bits of shell fragments.
2

In a large pot, combine butter and oil and saute shallots until translucent.
3

Add stock and cream and season to taste with salt and pepper.
4

Simmer mixture on low heat for 3-4 minutes.
5

Add crabmeat and heat through.
6

Stir in sherry and cook until heated, 2-3 minutes.
7

Check for seasoning.
8

Serve hot, garnished with minced tarragon (or parsley if that's what you have), if desired.