Spray a stockpot with cooking spray.
Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
In large saucepan, combine soup, cream, milk and nutmeg; stir to combine.
Heat slowly just to boiling, about 10 minutes.
Add sherry and crabmeat, stirring; heat until thoroughly hot.
Do not boil.
Serve in individual soup cups.
Sprinkle top of each with a little nutmeg.
Makes 24 (1/2-cup) servings.
Mix and
heat:\tMilk,
soup and Old Bay seasoning.
Add crabmeat.
Cut off heat and add (while hot) cream cheese.
Add sherry at time of serving.
Mix soups in a large saucepan, gradually adding the milk.
Stir until well blended.
Stir Imo to soften.
Reserving 6 teaspoons of Imo for topping, add sherry and Imo to soup mixture.
Mix well and add shredded crabmeat.
Heat thoroughly, but do not boil.
Serves 5 to 6.
he boil adding the flaked crabmeat and the chopped prawns and
ou like your bisque thicker or thinner then the recipe calls for
hen, pick over the crabmeat: Spread the crabmeat out on a large
ins. Add fish, shrimp and crabmeat. Simmer for 20 mins, stirring
o simmer.
Stir in crabmeat and green onions.
Season
Remove cartilage
from
crabmeat if making crab soup or put oysters with
liqueur
in
small
pan and bring to a boil. Remove from heat.
o medium-low. Stir in crabmeat; cook, stirring occasionally, until crab
In a large saucepan, saute onion, celery, red pepper and garlic in butter until tender.
Add tomato basil and alfredo sauces; stir to mix well.
Add chicken broth and Tabasco sauce; simmer over low heat about 15 minutes; stirring occasionally.
Add shrimp or crabmeat; cook until shrimp just turns pink if using shrimp.
Serve bisque garnished with parsley.
Saute onions.
Combine all ingredients, using seasonings to your taste and put in crock-pot or large pot and heat through. Serve with oyster crackers and tossed salad.
You may want to double the recipe.
Combine all ingredients, adding the cream last.
Heat to serving temperature.
Do not let the soup boil.
This is a marvelous, rich soup and the recipe fills 6 generous bowls or makes an appetizer for 12.
or 45 minutes. strain the bisque through a chinoise or cheese
nd add them to the bisque last thing.
For added
irtight container.
For the bisque:
Melt 1/4 cup
Combine crabmeat and soup, then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings.
Arrange 1/2 of noodles in lasagna pan.
Top with 1/2 of cheese mixture and all of crabmeat mixture.
Top with remaining noodles, then remaining cheese mixture.
Bake at 350\u00b0 for 1/2 hour.
Or freeze for later use.
If lasagna has been frozen, increase baking time to between 45 minutes and 1 hour.
Layer sliced tomatoes on top.
Sprinkle with grated Cheddar cheese.
Return to oven for 15 more minutes.
Saute green onions, garlic and artichoke hearts in white wine and melted butter.
Then add seasonings.
Simmer for 5 minutes. Add the remaining ingredients except the crabmeat and simmer for 15 minutes more.
Thicken with 1/4 cup cornstarch dissolved in a little chicken stock and gradually add to soup until desired texture is achieved.
Add the lump crabmeat and gently stir for 5 minutes.
Garnish with a thin lemon slice and a bit of paprika.
Thaw crabmeat.
In medium skillet, melt 4 tablespoons butter. Saute onion, green pepper, scallion, parsley and mushrooms until soft, but not brown.
Reserve.