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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Creamy Crab Bisque

8 tablespoons butter
3/4 cup onion, finely chopped
1/2 cup celery, finely chopped
3 tablespoons carrots, finely minced
1 clove garlic, minced
1 teaspoon ground ginger
3/4 cup all-purpose flour
2 cups chicken broth
2 cups half and half
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon orange peel, grated
1 pound blue crab meat
1/4 cup fresh parsley, chopped

Melt butter in large saucepan. Add the onion, celery, carrots, garlic and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to just under a boil while stirring constantly. Add the salt, paprika, white pepper, cayenne pepper, nutmeg, orange peel and sherry. Heat thoroughly. Stir in the crabmeat and cook until heated through. Do not boil. Serve warm and garnish with parsley.

8 servings

Nutritional Value Per Serving
Calories 316, Calories From Fat 170, Total Fat 19g, Saturated Fat 12g, Trans Fatty Acid 0.55, Cholesterol 97mg, Total Carbohydrates 21g, Protein 15g, Omega 3 Fatty Acid .33g

Look for "Fresh from Florida" ingredients at your grocery store.

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