Crabmeat is a Southern staple on the Gulf Coast. My very first job was at a crab processing plant which eventually turned into my parents and I owning our own processing plant when I was only 20 years old. This recipe is easy and could serve as a great base that you could add corn or parboiled potato and make it crab chowder. Enjoy!
Dish: Gulf Crab Bisque
Category: Soup
Yields: 2 servings
Ingredients:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup fresh gulf crab meat (I use claw meat, you can also use lump meat)
- 1 quart heavy cream
- 1 teaspoon Tony Chachere seasoning
- 1 teaspoon Old Bay Seasoning
- 1 small splash of liquid crab boil (if u like a little kick)
- Salt & pepper to taste
- Liquid cornstarch to thicken to desired consistency (2 tablespoon cornstarch w/2 tablespoon water)
Directions:
- In a saucepan melt butter, flour,
- Add heavy cream, crab meat, seasonings, and liquid cornstarch to the desired thickness