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Crab Bisque with Crab Toasts Recipe

Crab Bisque with Crab Toasts

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Average Rating:

Total Reviews: 8

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  • on December 19, 2009

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    I made this a few years ago for the first time. Lost the recipe when my computer crashed, came back to get it and decided to leave a favorable review.

    This is definately not your weekday, easy super soup. However, for a special occasion like Christmas dinner or a dinner party it will not disappoint. I don't think I followed the recipe exactly (I rarely do, but didn't make any huge changes. I think I added a bit of tomato paste to up the color and flavor a bit.

    Basically, anytime you use shells (or bones to make soup you will WOW yourself with the flavor. Thanks for a great recipe Emeril, this will be 3rd year running and we all can't wait!

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  • on December 26, 2008

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    Made this for Christmas Eve.......... Everyone loved it, those that do not like the crab meat loved the bisque. I did leave out the green peppers (picky eaters add a little extra cayenne. The flavor was just wonderful. The family voted this to be our new Christmas Eve Dinner every year.....

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  • on October 05, 2007

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    I live in Alaska and we do not have gumbo crabs here. I doubled the recipe and used 2 dungeness crabs (they are very large for the stewing portion of this recipe. I split the bodies in half and separated the claws. I reserved about 4 tablespoons of the tomalley and stirred into the broth for added flavor. I also couldn't see using 1-1/2 cups of oil (to double recipe , so I only used 1 cup oil to 1 cup of flour. After the 1 hour and 45 minute time was up, I removed the crab and bay leaves. I added about 4 tablespoons of Uncle Ben's rice and continued cooking the broth until the rice was well cooked. I cracked the dungeness crabs, removed the meat and returned to the broth. Once cooled down, I pureed the broth and stirred 1 cup whipping cream and 2 pounds of lump crabmeat into the soup. Seasoned to taste and re heated. It made quite a large batch and it was to die for. It turned out to be a really tasty creole style crab bisque. Couldn't find the liquid Zatarains seasoning so I used P. Prudommes seafood spice. I did not make the toast and served with a fresh picked green salad and hot bread. This will now be my standard crab bisque soup for chilly Alaska days. Superb!

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  • on June 20, 2007

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    This is so tasty. I also puree (boat motor the veggies when they are done before adding the crab and then simmering. Creamy.

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  • on May 03, 2007

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    This was great! It was easy to follow, and it served a crowd of 12.
    This will be a staple for big parties.

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  • on December 19, 2006

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    I was unable to find gumbo crabs and I had to substitute them with Alaskan king crab legs. The soup was excellent! I will make this recipe again in the future!

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  • on April 11, 2006

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    This is the best crab bisque I have ever tasted. I made it exactly like the recipe but with a extra teaspoon of salt and it was delicious.

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  • on December 19, 2005

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    I used canned crabmeat and it was delicious. I will make it again for company, it was that good

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