Crab Bisque

granchio/crab

For all those celebrating this weekend, Easter and Passover, I bid well wishes to you and your families. And, for those waiting anxiously on the Easter Bunny? I hope Bunny hops around leaving his jelly bean trail around your home.

Today, Good Friday, honors the crucifixion and death of Jesus. It is a fast day for adults ages 18-59 in the Catholic Church, which means eating one full meatless meal. A meatless meal means no animal flesh, so there is a lot of fish that is eaten today.

Since I am not with my family this Easter, I decided to make Crab Bisque to start off my own personal lil‘ Good Friday meal. There are tons of Crab Bisque recipes (some listed below) out there, but I decided to try a recipe I found on Secret Restaurant Recipes, a bisque allegedly from Red Lobster. The end result was pretty good. And, if I need another crab bisque, I will probably use this recipe again. However, I have decided that I only like crab as a crab cake, Crab Rangoon, or in chowder. Otherwise, I think it’s little too fishy.

See you Monday!

Red Lobster’s Dungeness Crab Bisque
from Secret Restaurant Recipes
Serving Size: 4

1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska Dungeness crab meat — thawed if necessary
Salt to taste
Chopped parsley

Sauté onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes (should thicken a bit). Break crab into chunks, add to broth, and cook until the crab is heated though thoroughly. Salt to taste. Garnish with parsley. Yields 4 to 6 servings.

Other Crab Bisque Recipes