Prep 15 mins
Cook 20 mins
Adapted from Best of the Best of Georgia. A recipe supposedly from Elizabeth of 37th restaurant. A nice way to serve this is in hollowed out individual bread rounds as bowls.
- 6 tablespoons unsalted butter
- 1 cup minced green onion
- 1⁄2 cup minced celery
- 1 tablespoon minced carrot
- 6 tablespoons all-purpose flour
- 2 1⁄2 cups milk
- 2 1⁄2 cups low sodium chicken broth
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon cayenne pepper
- 1 cup heavy cream
- 1⁄4 cup sherry wine (not cooking sherry!!)
- 1 lb crabmeat
- Melt butter over low heat.
- Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
- Whisk in flour and cook 2 minutes, stirring constantly.
- Whisk in chicken broth and milk.
- Bring to a boil, whisking often.
- When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
- Heat through, then serve.
What a workout! But worth it in the end! Thanks to those who reviewed before me, I did assemble my ingredients prior to starting and it made it a lot easier. I also added extra carrots, and about one teaspoon of minced garlic (I love the stuff). I also used fresh chicken stock, it didn't need extra salt but I added a good dose of Old Bay for an extra kick. Super yummy!
This was an amazing dish! Very big hit with the family and friends. The only things I changed were to put more carrots in it for more color and I used regular chicken broth and butter instead of unsalted because it was a little bland the first time I made it. Definitely going in my recipe box!
Good bisque. I made it just as directed, and it did not come close to feeding 12 people. More like 5-6 servings for medium eaters. No one was really 'blown away' by it, but it was quite good. I used king crab that I cooked myself. Thanks!