Crab Bisque

Serves: 5
Total Calories: 508


4 shallots, diced
1 clove garlic, minced
8 tablespoons butter
1/8 teaspoon thyme
6 tablespoons flour
2 cups cream
4 cups chicken stock
1/4 teaspoon Dijon style mustard
1/4 teaspoon Worcestershire sauce
1 pound crabmeat, picked over for shells
salt and pepper to taste
6 tablespoons chopped parsley


Sauté shallots and garlic in 2 tablespoons butter, until fragrant. Add thyme and remaining butter and blend. Add flour and cook the roux over moderate heat until very slightly colored.

Combine cream, stock, mustard, and Worcestershire and add in a stream to roux, stirring constantly. Add crabmeat. Bring to a simmer and cook for 7–8 minutes. Add salt, pepper, and parsley, and stir to blend.

Fun Fact: Tombstone, Arizona, “the town too tough to die,” is most famous for the Gunfight at the OK Corral when the Earp brothers, Wyatt, Virgil, and Morgan, along with friend Doc Holliday, shot it out with the Clanton and McLaury Gang. Once a booming mining town, today Tombstone preserves the history and heritage of the “Wildest Town in the West!”

Nutritional Facts:

Serves: 5
Total Calories: 508
Calories from Fat: 456

This Crab Bisque recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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