Step 1
In a large pot over medium-low heat, melt butter and add onion, celery and garlic. Sauté for 5 minutes.
CSM Recipe
Crab Bisque
No trip to Charleston would be complete without crab bisque or she-crab soup. If you are fortunate enough to find fresh crab roe, follow the directions to make it she-crab soup!
Serves: 4Prep: 10 minTotal: 30 min
Source: The Pretty Camper Cookbook — Recipe #8
Camper Kitchen: Stovetop Friendly | One-Pot
Start Cooking TV ViewIngredients
- 1 tsp Camper Seasoning Mix
- 4 Tbsp all-purpose flour mix with the listed Camper Seasoning Mix to make seasoned flour
- 4 Tbsp butter
- 1 small white onion grated
- 1 stalk celery very finely chopped
- 2 cloves garlic minced
- 1 pound fresh lump crab meat
- 1/2 cup crab roe optional
- 3 cups heavy cream
- 2 cups seafood stock chicken stock as substitute
- 2 tsp Worcestershire sauce
- 1/2 cup sherry
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/2 cup flat-leaf parsley chopped; for serving
- 1/2 cup fresh chives chopped; for serving
- 1/4 cup sherry for serving
Cooking Steps
Step 2
Add the seasoned flour mixture and cook for 2 minutes.
Step 3
Slowly add the seafood stock, stirring until the mixture starts to thicken. Use a whisk to prevent and remove lumps if needed.
Step 4
Add the heavy cream and continue to whisk. Lower the heat if needed to avoid scalding the cream.
Step 5
Add the Worcestershire sauce and 1/4 cup sherry, stirring constantly until the mixture starts to thicken.
Step 6
Add the salt and pepper. Continue to cook for 10 additional minutes, stirring often.
Step 7
Add the crab meat and crab roe, if using, and cook on low for 10 minutes, stirring often.
Step 8
Divide among individual serving bowls and serve with chopped parsley, chives and sherry.