Crab Bisque
No trip to Charleston would be complete without crab bisque or she-crab soup. If you are fortunate enough to find fresh crab roe, follow the directions to make it she-crab soup!
Ingredients
- 1 tsp Camper Seasoning Mix
- 4 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 4 Tbsp butter
- 1 small white onion — grated
- 1 stalk celery — very finely chopped
- 2 cloves garlic — minced
- 1 pound fresh lump crab meat
- 1/2 cup crab roe — optional
- 3 cups heavy cream
- 2 cups seafood stock — chicken stock as substitute
- 2 tsp Worcestershire sauce
- 1/2 cup sherry
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/2 cup flat-leaf parsley — chopped; for serving
- 1/2 cup fresh chives — chopped; for serving
- 1/4 cup sherry — for serving
Cooking Steps
In a large pot over medium-low heat, melt butter and add onion, celery and garlic. Sauté for 5 minutes.
Add the seasoned flour mixture and cook for 2 minutes.
Slowly add the seafood stock, stirring until the mixture starts to thicken. Use a whisk to prevent and remove lumps if needed.
Add the heavy cream and continue to whisk. Lower the heat if needed to avoid scalding the cream.
Add the Worcestershire sauce and 1/4 cup sherry, stirring constantly until the mixture starts to thicken.
Add the salt and pepper. Continue to cook for 10 additional minutes, stirring often.
Add the crab meat and crab roe, if using, and cook on low for 10 minutes, stirring often.
Divide among individual serving bowls and serve with chopped parsley, chives and sherry.