Recipe

Pumpkin Bisque With Crabmeat Recipe


Pumpkin Bisque With Crabmeat Recipe
Great Starter for Thanksgiving and Today.

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Ingredients
  • Shrimp shells from 2 pounds of shrimp
  • 2 quarts water
  • 2 bay leaves
  • 6 black peppercorns
  • 3-5 celery tops
  • 1 medium yellow onion
  • 2 tablespoons Old Bay Seasoning
  • Few sprigs parsley
  • 1 quart heavy cream
  • 1 pound can solid pack pumpkin or puree from 1 (2-3lb) pumpkin
  • Pinch nutmeg
  • Pinch cinnamon
  • ½ cup brown sugar
  • Roux of 1/3 cup butter and 1/3 cup flour
  • 1 pound backfin or lump crab meat
  • crème fraiche

Directions
  1. To make the shellfish stock place shrimp shells, water bay leaves, peppercorns and celery tops in large pot and bring to a boil, reduce heat and simmer 45 minutes, and strain.
  2. Combine 2 cups cream and 2 cups stock bring to boil. Reduce heat to a simmer and whisk in pumpkin puree, nutmeg, cinnamon and brown sugar.
  3. Make a roux with butter and flour.
  4. Add Roux, a little at a time to the soup until desired thickness.
  5. Just before serving stir in crabmeat, being careful not to breakup lumps.
  6. Garnish each serving with crème fraiche and a pinch of nutmeg

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Comments


This sounds like an autumn bowl of heaven. Can't imagine anything better than the sweet spice of a pumpkin bisque lovingly topped with succulent lump crab. If I could give you a 20, I would!


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