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Crab Bisque

CRAB BISQUE
Tommy Bahama Copycat Recipe

Serves 4-6

1 pound of crab meat , chopped up
olive oil
1/2 onion minced
2-3 garlic cloves minced
3 tablespoons flour, roux starter
3 tablespoons butter
1 cup of white wine
2 cups of cream
1 cup chicken stock

To Make Soup: Get your pot ready and cover the bottom the pan with olive oil. Add the garlic and onion and let everything cook until they are tender. In a separate pan get the butter and flour together for a starter roux. Add in the stock and give everything a stir until you have a smooth mixture.

Next add the garlic and onion into the broth pot. You need to puree this mixture so that you have a smooth texture to the broth. If you like a chunky bisque just leave the broth mixture as it is and add in the crab and wine . Let everything fuse together for a few minutes. Add the cream into the mixture and cook for a couple of minutes.

To Serve: In a bowl with some toasted French bread on the side with sweet butter.

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