Delicious Shrimp And Crab Bisque

I’ve loved bisques forever. If there’s any Brooklynites out there who remember Lundy’s on Emmons Avenue down in Sheepshead Bay, you’ll know where that love started. Sadly Lundy’s has been gone for years but not my love of these rich creamy soups. This shrimp and crab bisque is just another one I fell in love with.

Bisques are pretty simple to make. They are rich and filling enough to be the star attraction at dinner. Just add a hard roll and a green salad and you’re all set.

Shrimp And Crab

You don’t have to use the most expensive large or jumbo shrimp in this. The small or medium ones do just fine; in fact those sizes are preferred. And small and medium shrimp are quite budget conscious too. This soup won’t break the bank!

When it comes to the crab meat, I tend to use the canned variety. I know, I’m always on about fresh, but the canned is pretty good and the main thing is that it is shelf stable. Since I don’t do actual crab legs anymore, I consider it a good choice. Whatever you choose to use, the soup will be excellent so you have no worries.

The Cream

I departed from my usual here and used half and half instead of light or heavy cream. The way I though about it was the soup is rich enough with the seafood and heavy cream would have been overkill. Milk–whole milk that is–would probably work well too.

For my EU and UK readers, “half and half” is an American thing. It’s actually equal parts of whole (full fat) milk and single (light) cream.

The Recipe

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Shrimp and Crab Bisque

Creamy delicious soup

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main, Main Course, Soup

Cuisine: American

Keyword: Lundy's, rich seafood soups, seafood bisque

Servings: 6

Calories: 152kcal

Author: Judith Hannemann

Ingredients

• 2 tbs butter
• 2 tbs all-purpose flour
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 tsp chicken bouillon granules
• 2 tbs finely chopped onion
• 1 1/2 cups half-and-half cream
• 1/2 lb medium shrimp - peeled and deveined
• 1/2 lb pre-cooked crab meat
• 1/2 cup white wine

US Customary - Metric

Instructions

• In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
• Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 4g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 678mg | Potassium: 228mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg

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Crab Rangoon Stuffed Mushrooms–Great Savoury

Looking for a great savoury? Well, there goes my Britishness–savoury is just their word for appetizer. These crab rangoon stuffed mushrooms are also a great snack for tailgating or sports watching.

They’re pretty easy to make because you can start with canned crab if you wish. Crab has always been pricy in any form but fortunately the canned flaked stuff is pretty reasonable as crab goes. Any shellfish you like or have on hand can stand in for the crab and it will still be totally delicious.

Imitation Crab?

Oh you betcha! I actually love this stuff better than the real thing. It’s got a wonderful slightly sweet flavor and I make a great seafood salad with it.

In fact, I used it here to make these stuffed mushrooms. I usually have a packet in the freezer so why not.

If you’ve never used it or bought it, it can either be found in the seafood area of the supermarket if it’s not been frozen, but many stores do sell it frozen so look where they keep the frozen seafood.

Another great thing about imitation crab meat is that it’s far cheaper than the real deal. Calling it “imitation” may conjure up some laboratory creation, but it’s actually white fish; usually cod so it’s a “real” product.

Great In The Air Fryer

These are a natural for the air fryer even though I mostly do these in the oven.

They’d require about 10 minutes at 400F/200C if you want to make them in your air fryer. The only thing I do with air frying them that I don’t do with the conventional oven is give them a spritz of oil to help them brown.

The Recipe

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Crab Rangoon Stuffed Mushrooms

Prep Time10 minutes mins

Cook Time20 minutes mins

Air Fryer Cook Time10 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: air fryer stuffed mushrooms, fancy stuffed mushrooms

Servings: 6

Calories: 148kcal

Author: Judith Hannemann

Ingredients

• 12 medium baby Bella mushrooms
• 6 oz cream cheese softened
• 1 green onion finely chopped
• 3 tbs Panko breadcrumbs
• 4 oz flaked crab
• 1 clove garlic finely minced
• 1 tsp soy sauce
• 1/4 tsp pepper
• 1 tbs butter
• 1 tbs Panko crumbs for topping
• Chopped fresh parsley for garnish

US Customary - Metric

Instructions

• Preheat oven to 400F/200C.
• Carefully remove mushroom stems an chop them finely.
• Heat butter in a small skillet over medium heat. Sauté the stems with the garlic until mushroom stems begin to lightly brown. Let them cool slightly.
• Mix the cream cheese, green onion, crab, soy sauce, Panko crumbs and pepper in a small bowl. Add the sautéed mushrooms and garlic. Mix well.
• Fill the mushroom caps with cream cheese mixture. Sprinkle the mushrooms with the additional Panko crumbs. Place the stuffed mushrooms on a baking sheet lined with parchment.
• Bake at 400F/200C for 15-20 minutes. Garnish with chopped parsley.

Notes

For air fryer: see in-post instructions

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 249mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.5mg

The post Crab Rangoon Stuffed Mushrooms appeared first on The Midnight Baker.