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Crab Bisque with Crab Boulettes

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, B12, C
    MineralsNatrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3/4 cup bleached all-purpose flour

    2. 3/4 cup vegetable oil

    3. 1 1/2 cups chopped yellow onions

    4. 1/2 cup seeded and chopped green bell peppers

    5. 1/2 cup chopped celery

    6. 1/2 cup chopped carrots

    7. 4 bay leaves

    8. 2 1/2 teaspoons salt

    9. 1/2 teaspoon cayenne

    10. 6 gumbo crabs, each cut in half

    11. 1 cup peeled, seeded, and chopped fresh or canned tomatoes

    12. 1/2 cup brandy

    13. 8 cups water

    14. 1 teaspoon Zatarainís Concentrated Liquid Shrimp & Crab Boil

    15. 1/2 cup chopped green onions (scallions), green parts only

    16. 1/4 cup finely chopped fresh parsley leaves

    17. 1/4 cup heavy cream

    18. 1 pound lump crabmeat, picked over for shells and cartilage

    19. Crab Boulettes

    Instructions Jump to Ingredients ↑

    1. Combine the flour and oil in a large nonstick saucepan and whisk until smooth. Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes.

    2. Add the onions, bell peppers, celery, carrots, bay leaves, salt, and cayenne. Cook, stirring often, until the vegetables are soft, about 10 minutes.

    3. Add the crabs and tomatoes and stir to mix. Cook for 10 minutes. Add the brandy, water, and Zatarainís boil. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 1 hour and 45 minutes.

    4. Add the green onions and parsley. Remove the bay leaves. Remove from the heat and add the cream. Mix to blend.

    5. Ladle into individual serving bowls and sprinkle each with 1/4 cup crabmeat. Top each with a half crab and a crab boulette.

    6. Yield : 8 servings

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