Creamy Crab Bisque

18 ingredients
1 steps

Ingredients

  • 16 oz. Premium Backfin or Dungeness crab, picked through for shells and cartilage
  • 16 oz. Raw Shrimp, Divined and shucked. (Keep the shells!)
  • 16 oz. Can of diced tomatoes, plain
  • 2 c. V-8 or Plain Tomato Juice
  • 2 c. Crab Stock
  • 1 c. Heavy whipping cream
  • 3/4 c. Dry Sherry, or a very dry wine
  • 1/2 c. fresh basil leaves, chopped. (10 whole leaves)
  • 1 Large Yellow Onion, Quartered
  • 2 Green Peppers, Quartered
  • 3 Large Carrots, Chopped
  • 4 Celery Stalks, Chopped
  • 3 TBS. Minced Garlic
  • 1 Tbs. Black Pepper
  • 1 Tbs. Oregano
  • 1 Tbs. OLD BAY seasoning
  • 1 Handleful of fresh parsley chopped. (or 3 Tbs. Dry Parsley Flakes)
  • 10 Dashes of Tabasco, or other pepper sauce

Directions

  1. 1
    ["Preparation will take at least one hour. Start by shucking the shrimp and placing rinsing them. Place in separate bowl and put into refrigerator. In a separate bowl pick through premium crab meat with fingers, removing any shells or cartilage. One medium heat, add tomato juice, crab stock, diced tomatoes, onion, green peppers, carrots, celery, garlic, basil, black pepper, oregano, and dry sherry to a large stew pot and cover for at least 45 minutes, until vegetables are tender. Stir occasionally. Add Old Bay. Add 2 dashes of pepper sauce at a time to desired bite. Remember that the soup will have a \"hot heat\"" taste to it before you add the rest of the ingredients. You may add more Old Bay for your desired consistency. Continuing on this medium heat and add the shrimp and almost all of the crabmeat

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