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Crab Bisque https://www.metro.ca/userfiles/image/recipes/bisque-crabe-348.jpg PT15M PT30M PT45M
Sauté the fennel or celery, onion, carrots and tomatoes in butter. Cook 3 minutes. Add the parsley, salt and pepper.If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes.Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes.Add the crab meat, cream and cognac if desired.Reheat and pour into a blender or food processor. Purée.Serve with cheese shortbread.
8
3 12 5 1
1 Tbsp. (15 mL) butter 1 fennel bulb, coarsely choppe or 625 mL of celery, chopped 1 onion 2 carrot 2 Tomato, cubed 1/4 cup (60 mL) fresh parsley To taste, Salt and pepper 1/2 cup (125 mL) dry white wine, optional 2 1/2 cups (615 mL) chicken broth 250 g crab meat 2 cups (500 mL) 10% cream 2 Tbsp. (30 mL) cognac, optional
Crab Bisque

Crab Bisque

Rate this recipe
12 Votes
  • Gluten-free
8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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    SELECTION BUTTER OR BECEL BRICKS

    SELECTION BUTTER OR BECEL BRICKS

    $3.99 ea.

    454 g SELECTED VARIETIES


  • 1
    fennel bulb, coarsely choppe or 625 mL of celery, chopped
  • 1
    onion
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    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


  • 2
    carrot
  • 2
    Tomato, cubed
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    YELLOW OR GREEN ZUCCHINI

    YELLOW OR GREEN ZUCCHINI

    $1.69 /lb

    PRODUCT OF ONTARIO TOMATOES ON THE VINE PRODUCT OF ONTARIO 3.73/kg


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.99 ea.

    284 g PRODUCT OF CANADA OR MEXICO


  • 1/4 cup
    (60 mL)
    fresh parsley

  • To taste, Salt and pepper
  • 1/2 cup
    (125 mL)
    dry white wine, optional
  • 2 1/2 cups
    (615 mL)
    chicken broth
  • 250 g
    crab meat
  • 2 cups
    (500 mL)
    10% cream
  • 2 Tbsp.
    (30 mL)
    cognac, optional
Imprimer ma sélection

Preparation

Sauté the fennel or celery, onion, carrots and tomatoes in butter. Cook 3 minutes. Add the parsley, salt and pepper.

If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes.

Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes.

Add the crab meat, cream and cognac if desired.

Reheat and pour into a blender or food processor. Purée.

Serve with cheese shortbread.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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