There was a while when I was mildly obsessed with crab bisque. After having a particularly good variety at a restaurant in OC maryland, I tried desperately to find some in a can or jar at the grocery store that would even come close. Sadly, it wasn't really in the cards. However, on a whim I decided to try my hand at whipping some up today. The result was GOOD.
Please pardon the incredibly loose directions. As this was completely an experiment with some soon to expire canned crab meat, and because I threw together ingredients as I went, I wasn't really preparing to blog about it. This could be difficult to replicate.
Ingredients:
- Some canned crab meat
- About 1/4 C light cream
- About 1/2 C skim milk
- 2 canned whole/peeled plum tomatoes and about 1/2 C of their juice
- 1/2 small white onion
- 3 T margarine
- Dashes of sea salt, ground black pepper, ground white pepper, paprika, dried parsley, and cayenne pepper (careful w/ the cayenne...if you don't like heat, leave it out)
- About 2 T old bay seasoning
- 1/2 T garlic paste
- Melt the butter with the onions and tomatoes (hand crush the tomatoes as you add them in)
- Add and simmer the garlic for about 1 minute
- Add the cream, milk, and tomato juice (from can) and allow to simmer for about 1-2 minutes
- Test, then add in the spices
- Add in crab meat, stir and allow to simmer for about 3-4 minutes....or until desired consistency is reached
- Sprinkle with additional parsley and serve
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