Blue Crab and Chipotle Bisque

4.6 stars based on 17 votes.
17 ratings
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Blue Crab and Chipotle Bisque

Ingredients

  • 2 tablespoons butter or ghee
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons brandy or 1/4 cup dry white wine
  • 1 tablespoon tomato paste
  • 1/3 cup basmati rice, rinsed
  • 6 cups shellfish or fish stock
  • 1/2 cup cream or coconut milk
  • 6 dashes TABASCO® brand Chipotle Pepper Sauce, plus more to taste
  • 1 pound blue crab meat, fully cooked
  • 2 tablespoons chopped fresh parsley or tarragon

Preparation

In a stockpot or Dutch oven, warm butter over medium heat. Add onion and carrot; sauté for 5 minutes until softened; add garlic and sauté for 1 minute until aromatic. Add brandy or wine; cook, stirring often, for 2 minutes until liquid is evaporated. Add tomato paste, stir to combine and sauté until aromatic. Add rice and stock; bring to a simmer then reduce heat to medium low. Cook, stirring every 5 minutes, for 40 minutes, until rice is tender.

With an immersion blender, blend soup until smooth. Remove from heat; add cream or coconut milk and TABASCO® Chipotle Sauce. Add 3/4 of the crab; stir gently to combine.

Garnish soup with parsley or tarragon and remaining crab; serve with additional TABASCO® Chipotle Sauce.

Makes 4 servings.

Created by Russ Crandall of The Domestic Man blog and featured in the 2014 TABASCO® Food-Blogger Challenge.

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  • Name: Teresinha Embly
    Date: October 15th, 2014
    This recipe is unbelievable good. However, everything you make from him is incredible yummy! Big Fan!
  • Name: brian
    Date: October 15th, 2014
    yyuummmmmmmm
  • Name: Robert
    Date: October 14th, 2014
    That looks so good!
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