Easy to make, very easy to follow recipe, rich and delicious flavor. Double check to amount of Cayenne pepper, for some of my guests it was a bit of a kick!
I'm not very familiar with eating bisque, let alone cooking it, but I love shellfish! I used unsalted real butter because that is what I had (added kosher salt as needed for taste), and I used 1/2 and 1/2 in replace of cream. I used very expensive "good" cayenne pepper which made the soup have a strong kick which everyone RAVED about (I prefer mine a little less potent). <br/><br/>Also, I saw that one of the reviews said it was too thick, so when I saw that happening, I added more chicken broth (had a carton that was 13 ounces and used all of it. <br/><br/>Crab used was waterfront fresh crab claw.. and it worked just fine ($8 for half lb vs. $15 for lump crab). Fresh chives are good with it. Bravo! I'd most certainly make this again (with slightly less cayenne to taste.)
Would give 4.5 stars if I could. I have made this three times now. I eliminated the carrots because of personal preference. I added three to four large cloves of pressed garlic, a chopped medium tomato, and about 1/2 cup of chopped zucchini. I added an additional 1/3 cup of sherry because I like the strong taste and kept the cayenne as written. I adore this recipe! I double the recipe and then eat it as lunch at work for three days, along with some crusty bread.
Don't make this. It isn't Crab Bisque. Carrots? I made this tonight, followed recipe exactly. Being from California my husband said it perfectly
Great recipe! My family loved it. I followed the advice of the previous reviewer and cut back the sherry to 1/3 cup and added about 1/2 cup of milk. Good advice as the sherry gives a strong flavor. I would also use less cayenne pepper next time. It was just a little too spicy! All in all a great recipe. Will definitely make again! Oh, I also substituted the flour for gluten free flour because I have celiac and it was great!
LOVE LOVE LOVE this recipe! My family raved about it the whole time they were eating. I did make a few modifications. There was no sherry in the panty so I added an extra half cup of heavy cream. I reduced the cayenne pepper to 1/8th of a tsp since my 4 year old isn't too fond of spicy food. Oh, and I added 1/2 cup of celery and reduced the carrots to 1/2 cup. This recipe is a keeper! YUM!
I love this. I read the advice about the onion being potentially overpowering and I was looking for something to do with a beautiful leek and a small shallot, so I used those instead of an onion. I also added some paprika for color and used an immersion blender before adding the final ingredients to make a smoother bisque, but I did leave some small pieces of carrot. Speaking of carrot, I shredded the carrot (not minced). I used fat free half and half and I had an ear of corn I had roasted on the grill so I added those kernels as well. Oh yeah, I also used a lobster stock. Finally, my husband had just come home from traveling to Maryland and we had picked some blue crab so I was out on the web searching for something to do with it.<br/><br/>I always use recipes as a guide and for inspiration - vs following them to a T - and this bisque is out of this world.
I just whipped up a pot of this using Blue Crab claw meat and following the recipe pretty much as written and am very pleased with the results. It?s very similar to the crab bisques I remember from youth in Southern Maryland. I ended up adding a pinch more cayenne than called for and a few cranks of the pepper mill to suite my own tastes. But really, the recipe needs little embellishment. I?m definitely going to try it again with lobster.
It was very good, full of flavour. I used fresh crab.<br/>My only recipe deviation was that rather than mince the carrot I shredded it finely which I think helped give the soup a nice golden colour