Satisfy your seafood craving with this light but creamy bisque. Fresh crab is best, but frozen or even canned lump crabmeat will work.
Recipe and photograph by Kimme Hargrove
1 Tablespoon butter
1 Tablespoon olive oil
2 shallots, minced
4 cups seafood stock
2 cups heavy cream
1 Tablespoon tarragon, chopped (and extra for garnish)
½ cup vermouth (can also use sherry)
1 pound crabmeat (if using frozen or canned, drain and rinse quickly and gently using a colander)
Salt and pepper, to taste
In a large pot, heat butter and oil on medium. Add shallots, and cook for 2-3 minutes until translucent. Add seafood stock and cream. Heat to just about a boil, stirring to prevent scorching.
Add tarragon and vermouth, and cook for 2 minutes. Add crabmeat, and gently stir. Let crabmeat cook for about 5 minutes on a simmer. Season to taste with salt and pepper.
If soup is not thick enough, whisk ¼ cup flour with a few tablespoons of very cold water in a small bowl, then whisk this mixture into the soup. Let cook for a few minutes to thicken and cook the flour mixture.
Serve soup with tarragon sprinkled on top for garnish and crostini for dipping.
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