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Spicy Crab Bisque
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
to 8 servings
Ingredients
1
pound
lump crab meat
3
shallots
minced
5
cups
chicken stock
2
cups
heavy cream
1/2
cup
dry sherry
1
tablespoon
unsalted butter
1
tablespoon
canola oil
1
teaspoon
cayenne pepper powder
1
teaspoon
tarragon
Salt and pepper
to taste
Croutons and additional cayenne pepper powder
for garnish
Instructions
Place a soup pot over medium heat, then add the butter and oil.
When butter is melted, add in the shallots and sauté for 3 minutes (until translucent).
Add the chicken stock, heavy cream, and cayenne pepper powder. Mix thoroughly while bringing the pot to a simmer.
Lower the heat, then add in the crabmeat and tarragon and continue to cook the soup for 5 minutes.
Add the sherry, stir, and continue to cook the soup for 3 minutes.
Add salt and pepper to taste, then serve garnished with sprinkled cayenne powder and croutons.
Notes
Adjust the heat by the amount of cayenne used.
Adapted from William Sonoma's
crab bisque soup
.