Tommy Bahamas Creamy Crab Bisque

Tommy Bahamas Crab Bisque

A creamy soup is tasty no matter what time of year it is and I was totally beyond myself when I discovered Tommy Bahama's Crab Bisque. This bisque is so creamy that it has to count as a comfort food for the sophisticated palette. I finally tracked down the recipe and hope that you will enjoy it as well.

Serves 4-6

INGREDIENTS

1 lbs. crab meat chopped up

1tsp olive oil

1/2 onion minced

3 medium sized garlic cloves minced

3 TBSP flour (roux starter)

3 TBSP butter

1 cup white wine

2 cups of cream

1 cup chicken stock

1 stalk green onions , chopped for garnish (optional)

croutons for garnish (optional)

 

Directions:

1. Pour Olive oil in a soup pot and sauté the onions and garlic until tender.

2. In a separate pan prepare the roux by melting butter and mixing in the flour slowly. As you stir try to break up all clumps.

3. When you reach a fairly even consistency slowly add the chicken broth and continue to stir. 

4. Remove the roux from the stove and pour into a blender. 

5. Add the onion and garlic to the roux and blend until you get a smooth texture. 

6. Pour mix back into the pot and over slow heat add the crab and wine. Let everything cook for a few minutes

7. Now add the cream and let cook some more until all the flavors are blended. 

To Serve:

You can add some green onions and croutons as garnish.

Enjoy!

Some Fun Facts:

1. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. (Wikipedia)

2. White crab meat comes from the claws and legs of the crab and while predominantly white in color it does have a naturally occurring red/brown tinge throughout. (Wikipedia)

3. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavor, a sweet aroma and a naturally flaky texture.