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Crab Bisque

Updated on November 23, 2014

This Crab Bisque is Better than Sex!

Crab Bisque better then sex?

I know this may sound strange and maybe even a bit overboard and hopefully I have not offended anyone.

But let me explain...

My husband is a chef and really takes great pleasure in seeing peoples expression when they taste his food. One night while entertaining some friends. My husband was dazzling them with his culinary talent. He skillfully slid some white handled bowls down the granite counter top toward the general direction of where our friends were sitting. Yeah... I know sometimes when he cooks he thinks he is cool like one of those "Friday's Bartenders" juggling the bottles in the air. What do they call that? Oh, yeah!.... Flair. Getting back to the story.

Everyone eagerly grabbed one of those white bowls and lifted the spoon to their mouths, anxious to try this crab bisque. Our friend Joe's expression said it all, and was nothing short of orgasmic as his wife just blurted out... "This Crab Bisque is better than sex." Which, of course made us all laugh, some of us laughed so hard that crab bisque inadvertently seemed to shoot across the room. Regardless, It was determined that evening that My husbands' Crab Bisque is better then sex and this is how we refer to it today.

So what exactly is Crab Bisque?

A bisque is a silky smooth, ultra creamy soup. Bisque is actually a method of extracting flavor from crustaceans. Now normally this would be the ones which could not be used for anything else. Rather then toss them, you would make bisque.

Bisque's are made with Crab, Lobster and Shrimp and are always seafood based. Sometimes other non-seafood soups are commonly referred to as bisque's. However this is technically a mistake, since bisque's contain seafood according to the History of French Culinary.

© cherie - Fotolia.com

Bisque's and Chowders

So if Bisque's are seafood based and creamy and cream soups are not seafood based, Well then... What is a Chowder?

Basically a Chowder is, a rich soup typically containing fish, clams, or corn with potatoes and onions.

What makes a chowder a chowder, and not just a soup? That is the question.

Chowders originally contained some seafood, but today the definition seems broader. A chowder can be any thick, rich soup with chunks of ingredients in it. Potatoes, onions, milk or cream, flour (as a roux to thicken) and clams are common ingredients, but not mandatory. Corn chowders are almost as popular as clam chowders, and I've even seen a recipe for artichoke chowder. Manhattan clam chowder uses tomatoes, unlike its rival, traditional New England clam chowder, which uses milk. Jamaicans make conch chowder (frequently laced with coconut milk), Pacific Northwest chowders can contain smoked salmon, and chowders of shrimp, turkey, ham, and smoked sausage aren't unusual in the Americas either.

Do you have a bisque favorite?

nuchylee / FreeDigitalPhotos.net
nuchylee / FreeDigitalPhotos.net

What is your favorite Bisque?

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Showcase your Crab Bisque in the right Bowl

If you ask me its all about a great presentation...

Serve your Crab Bisque in beautiful white porcelain. Nothing compliments your food more then white and porcelain, which is extremely durable.

Immersion Blenders - You wil definitely need one of these

Immersion blenders are one of those tools you will wonder how you lived without it. It is so useful and you will find yourself reaching for it over and over again. Great for sauces, soups, dressings, dips and so much more. Easy to clean and so easy to use... need I say more!

This crab bisque soup recipe uses snow crab. Why snow crab? Snow crab lends a sweet flavor and texture is a perfect addition to a bisque.

Also worth noting, snow crab is more economical then using a jumbo lump. However, any type of crab will do and each one will offer an individual taste. Experiment and try to make this recipe with a few different types of crab. See which one you prefer.

  • Prep time: 5 min
  • Cook time: 25 min
  • Ready in: 30 min
  • Yields: 10

Ingredients

  • 2 Cups - Chopped Celery
  • 1 TBL - Old Bay Seasoning
  • 1 1/4 oz - Sweet Vermouth
  • 2/3 Quart - Heavy Cream
  • 1 TBL - Crab Base or Clam Base
  • 1 Quart and 1 Cup - Milk
  • 4 oz - Butter
  • 1/3 Cup - Flour
  • 8 oz - Snow Crab or other Crab type

Instructions

  1. In a 8 quart Stock Pot saute chopped celery in 2 oz. butter until translucent.
  2. Stir in Old Bay Seasoning and vermouth
  3. Simmer for 1 minute
  4. Add Heavy Cream and bring to a boil
  5. Add Crab Base and stir to dissolve
  6. Add milk and continue cooking over medium heat
  7. Make a roux, using butter and flour *see roux recipe for complete instructions on making a roux
  8. When soup begins to boil, turn off heat immediately and add roux mixing well until completely dissolved
  9. Add Snow Crab meat (any crab can be used)
Cast your vote for Crab Bisque Recipe

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Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

The "D" shape rests precisely in the curve of the fingers as they curl around the handle. The asymmetrical bolster is ground out more on the right side to provide proper finger placement and an easy, secure grip. The knives balance perfectly, with the pivot point just ahead of where the handle sweeps out of the blade.

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Steel Ball Whisk

The best Whisk! Great for its ability to thoroughly incorporate and aerate ingredients, a ball-tip whisk is an essential cooks’ tool. Made of stainless steel, with stainless balls that are fixed to the end of each wire.

A ball-tip whisk is an essential cooks’ tool.

Best for thoroughly incorporating and aerating ingredients.

stainless steel.

A hook on the end of handle for hanging.

White Roux
White Roux

How to make a roux

A roux, which is pronounced "roo" is a thickening agent for soups, sauces and gravies. Roux is a term which dates back 300 years adapted from French cuisine. There are three classic roux - white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked.

Pre-cooking the flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps. Rouxs are also used to deepen the flavor of a sauce: browning the flour gives it a nutty, toasted flavor.

Basically a roux is melting fat over low heat and adding flour continuing cooking until bubbly. Olive oil, Vegetable Oil, butter and even bacon fat can be used. Butter is the most common and best one to use because it will harden when refrigerated therefore can be stored for future use.

In this example we will use a butter based roux.

Ingredients

  • 2 oz Butter
  • 1/3 cup Flour

Instructions

  1. Begin making the roux by melting butter in a saucepan over med-low heat. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step.
  2. Whisk flour into the melted butter until a thick, rough paste forms. Whisk constantly while it bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin.
  3. The white stage is reached once the flour looses its raw smell, after about 5 minutes of cooking and stirring. Although slightly grainy in texture, it is much smoother than it was at the beginning. The mixture is bubbling vigorously and the color is a little paler than when the butter and flour were first combined.

Recipes from Epicurious.com

Click a link to find great recipes and full preparation guidelines. Have fun.

White Porcelain Soup Bowls

Heat-retentive, oven-safe porcelain soup bowls with handles transport easily to serve flavorful creamy vegetable soup, beef stew, bouillabaisse or chili. Restaurant-quality, glossy-white vitrified porcelain is elegant for formal dining and durable for everyday use. These durable double handled soup bowls are ideal to bake individual pot pies or fruit cobblers. Perfect for breakfast servings of yogurt and fruit, oatmeal, snacks or ice cream.

Durable nonporous bowl is stain-resistant. Microwave-, oven-, freezer- and dishwasher-safe. 12-oz.International supplier of restaurant serving ware since 1952, BIA Cordon Bleu utilizes state-of-the-art manufacturing techniques to produce high-end porcelain and stoneware. Upholding their high standards of excellence in quality, functionality and style, BIA Classic White Serveware is now available from CHEFS for home entertaining..

Easy Crab Bisque

For those who do not have time to prepare this delicious soup, you can try one of these. Here a great selection of high quality Crab Bisque's ready to serve.

NO SOUP FOR YOU!

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No article about soup would be complete without a little homage to the infamous

SOUP NAZI from Seinfeld.

Jerry introduces George and Elaine to a soup restaurant owned and run by an extremely harsh owner, whom the customers refer to as "The Soup Nazi" Later in the season his real name is revealed, which is Yev Kasem.

Sienfelds Soup Nazi Restaurant is based on the real restaurant known as, Soup Kitchen International located in New York City.

"The Soup Nazi" enforces very strict rules about ordering:

STATE YOUR ORDER, then move quickly down the line with your money ready.

Jerry coaches Elaine on the rules, but needless to say, she doesn't listen, wasting the Soup Nazi's time and infuriating him. He kicks her out, yelling, "No soup for you!" These words have become infamously associated with the Seinfeld show.

Some of the soups that "The Soup Nazi" served were cold cucumber, corn and clam chowders, jambalaya, turkey chili, mulligatawny, crab and lobster bisques.

Apparently, before the episode was even written some of the cast of Seinfeld had been to the Soup Kitchen International. Following "The Soup Nazi" episode airing on TV, several writers and cast, including Jerry Seinfeld went to Yeganeh's Soup Stand for lunch. When Yeganeh saw Seinfeld he went into a vulgar rage about how "The Soup Nazi" episode had ruined his life, and he demanded an apology. Seinfeld returned with the most sarcastic and insincere apology imaginable. And of course, Yeganeh bellowed "NO Soup for you!"

Thanks so much for Visiting, Don't forget Thumbs up for Bisque!

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What do you think of Crab Bisque?

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    • Scotties-Rock profile image
      Author

      Clairissa 4 years ago from OREFIELD, PA

      @tonybonura: Thanks so much for visiting! I hear those Louisianians really know how to create some pretty tasty food! :)

    • tonybonura profile image

      Tony Bonura 4 years ago from Tickfaw, Louisiana

      Maybe I have never had crab bisque, but I do know how to make a roux. Again, that's from living in Louisiana. I loved your lens.

      TonyB

    • Scotties-Rock profile image
      Author

      Clairissa 4 years ago from OREFIELD, PA

      @ClassyGals: Thanks so much for visiting and the blessing. You definitely will have to try this recipe at home. It is our recipe we use at one of our restaurants and it is relatively easy to make at home. :) Enjoy!

    • ClassyGals profile image

      Cynthia Davis 4 years ago from Pittsburgh

      I do enjoy having crab bisque or lobster bisque in a restaurant but never tried making it at home. I'll have to print this out and give it a try. Angel Blessings*

    • profile image

      miaponzo 5 years ago

      Your crab bisque sounds delish!!! I am certainly going to try it :) Blessed!

    • chezchazz profile image

      Chazz 5 years ago from New York

      This does sound sinful! Will definitely have to try making Crab Bisque soon...

    • craftaproject profile image

      craftaproject 5 years ago

      This recipe sounds divine!

    • Lee Hansen profile image

      Lee Hansen 5 years ago from Vermont

      My favorite is lobstah bisque, as we say here in New England. Thank you for the better than sex bisque recipe. I'll be making some bisque very soon ...

    • profile image

      anonymous 5 years ago

      You just have to love the Soup Nazi. Great lens. I will have to try your recipe. This sounds amazing.

    • profile image

      julieannbrady 5 years ago

      It doesn't get any better than a bisque ... make it crab or lobster : yummy!