Sunday, January 22, 2012

Crab Bisque

Huge fan of Lobster Bisque (if you live in Monroe - McGeady's has a great one). I've always wanted to try making it at home, but of course I don't think I could afford to purchase lobster. Next best thing? Imitation crab. The base of this recipe is lobster bisque, and the meat, I used crab. It came out pretty awesome. Probably healthier compared to restaurant versions, this was way less buttery, still really tasty.


  • 1 cup chicken broth
  • 2 medium slices onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 pound cooked and cubed lobster meat
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground cayenne pepper


  1. In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
  2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
  3. Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

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