Sunday, December 13, 2009


Again, ingredients you just wouldn't expect. That's why these recipes are so phenomenal. There seem to be a lot of ingredients, but don't get intimidated. Most of them are just pinches of spices. It really is quick and easy. I used canned crab meat- that sped up the process immensely. I used onion powder and celery seeds instead of making my own broth, and I put it all in a slow cooker instead of cooking it for FOUR hours. After the potatoes (in bold) you dump everything else in AT ONCE. It still was the best crab bisque I've ever had. WAAAAAY better even than Aspen's Lobster Bisque. THAT's sayin' a LOT.

4 pounds snow crab clusters (legs)
2 quarts water
2 quarts chicken broth
1 small onion, chopped
1 1/2 ribs celery, chopped
2 cloves garlic, quartered
2 medium potatoes, peeled and chopped
1/4 cup chopped fresh parsley
2 t dry mustard
1 T chopped canned pimiento
one 16oz can refried beans
1/2 t pepper
2 bay leaves
1/3 cup tomato sauce
1/4 cup heavy cream
4 T butter
1/4 t dried thyme
1/8 t dried basil
2 T Old Bay seasoning

Remove all crabmeat from shells and set aside.
Discard 1/2 of shells and put remainder into large pot with water and chicken broth over high heat. Add onion, 2/3 of chopped celery, and the garlic, then bring the mixture to a boil. Continue to boil for 1 hr, stirring occasionally, then strain the broth. Discard the shells, onion, celery, and garlic, keeping only broth.

Measure 3 qts of broth into lg saucepan or pot. Add water if there's not enough broth to measure 3 qts.

Add potatoes and bring mixture to boil, then add one half of crabmeat and all remaining ingredients, including remainder of chopped celery, to saucepan and bring mixture back to a boil. Reduce heat and simmer uncovered for 4 hours or until soup reduces by about half and starts to thicken. Add remaining crabmeat and simmer for another hour or until soup is very thick.

Refrigerate overnight. It's better the next day. Remove bay leaf before serving.

Serves 4 to 6.


Enjoy! Tiedye

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