Shortcut to Making Creamy Crab Bisque

Quick, Easy, and Cheap Crab Bisque

Crab Bisque is one of those soups that generally you can only find at restaurants. The problem with restarant Crab bisque is that while it is tasty, it is generally very fattening and costs more than it is worth. Most restaurants make crab bisque with heavy cream and lump crab meat. I think heavy cream worse for you than it is worth in taste and honestly there isn't any point in using lump crab meat for a bisque anyway, which is supposed to have a generally smooth texture.

I created this recipe for crab bisque on a cold afternoon when I was feeling really lazy, didn't have much money, and just wanted to lounge around in front of the tv under a blanket with a nice bowl of soup. This recipe doesn't take any longer to prepare than canned soup (which I can not bring myself to eat). It cost me about eight dollars for four good servings, and to be honest it was rather tasty despite the fact that I spent almost no time puting it together.

The ingredients you need are a tablespoon of vegetable oil (I actually used oil infused with sage, rosemary and thyme but I don't think that is necessary), one cup of frozen miripoix (you can find this in the froxen vegetable section of the grocery store) a one ounce jar of pimentos, four ounces of canned crab meat, one eight ounce can of tomato sauce, one eight ounce can of evaporated milk, salt, pepper and tobasco sauce to taste.

Puree the miripoix and pimentos in a food processor and begin sweating in vegetable oil over medium heat. Add the canned crab meat (juice and all), the tomato sauce and evaporated milk, stirring well. Bring the soup to a simmer and season with salt, pepper, and tobasco sauce to taste.

Note: Though I took so many shortcuts in this recipe that I almost am ashamed to call it cooking, none of the shortcuts dramatically decrease the soups quality. I also bought the cheapest can of crab meat I could find but it didn't seem to make much difference in the final soup. A little old bay seasoning would probably bring out the flavor of the crab, but again I didn't find that to be necessary.

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