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Creamy Crab Bisque

This recipe is from Chesapeake Bay Cooking which specialises in shellfish and seafood recipes as well as the famous Maryland Stuffed Ham recipes.

"More and more people are discovering the delicate taste of oyster and crab. If you've never before tasted this fabulous combination, Crab Claw and Oyster Stew is a great way to start. It's a rich and satisfying dish for an informal brunch or supper".


1 pound fresh crabmeat (preferably Maryland backfin crab)
5 tablespoons butter
1/2 cup finely minced celery heart
3/4 cup finely minced green onion
2 tablespoons finely minced carrot
11/2 teaspoons finely minced garlic
1 teaspoon ground ginger
1/4 cup flour
1 1/4 cup chicken broth
1 1/4 cups whole milk
2 pinches cayenne pepper
2 pinches ground nutmeg
1/4 teaspoon salt
pinch of white pepper
1/4 teaspoon dried lemon peel
11/4 cups light cream
1/4 cup dry sherry

  • Pick over the crabmeat for cartilage and return to the refrigerator.
  • Melt the butter in a 4-quart saucepan. Add the celery, green onion, carrot, garlic, and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes.
  • Whisk in the flour.
  • Gradually add the broth and milk, bringing the mixture to a boil while stirring constantly.
  • Add the cayenne, nutmeg, salt, white pepper, lemon peel, cream, and sherry.
  • Heat thoroughly. Stir in the crabmeat and cook until it is heated through. Do not boil.
  • Serve immediately.

Serves 6

Lillian Flugrath, Columbia, Maryland
National Hard Crab Derby, Crisfield, Maryland

Chesapeake Bay Cooking