BEN'S FAMOUS CRAB BISQUE
4 tbsp butter (half-stick)
8 oz crabmeat
2 cloves garlic, minced
2 tbsp shallot, minced
1/2 cup flour
1 bottle (8oz) clam juice
1 can (15oz) diced tomatoes, undrained
1 cup low-sodium chicken broth
1 tsp dried basil
1 tbsp Old Bay
1 tsp salt
1 tsp black pepper
Couple shakes Tabasco
1/4 cup sherry
1/2 cup heavy cream
- Melt butter over medium-high
- Add garlic/shallot, saute for a minute
- Add crabmeat, saute for a couple minutes
- Add flour, stir to combine
- Stir in clam juice
- Add tomatoes, broth, basil, Old Bay, salt, pepper, Tabasco.
- Bring to boil, lower to simmer, cover for 20 minutes, stirring occasionally.
- Remove from heat, allow to cool for 5-10 minutes
- Puree with handheld blender or in standing blender in batches
- Stir in sherry/cream, put on low heat to bring back to desired temperature.
Incredible.
