Crab bisque with souffléd crackers, family's new favorite!

Cooking is a form of art and there are several types of cooking that you could learn. You can become a chef or you can merely attempt to understand the art of cooking excellent meals within your home. Lots of jobs in the workplace use cooks, prep-cooks as well as managers that likewise manage cooks. We hope this Crab bisque with souffléd crackers recipe can help make you a better cook.

This indulgent crab bisque has chunks of sweet crab in a creamy, spicy broth. Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky Discard the bay leaves.

You need to prepare butter.
You need to prepare flour.
You need half and half.
Provide heavy cream.
Provide chopped celery 1 can (1/2 pound)crab meat flaked.
You need to prepare salt.
Use Pepper.
Use sherry.
Use Paprika.
Provide Soda crackers.
Provide Ice water.

Short Tips:

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Melt butter stir in flour slowly stir in milk over low fire.
When mixture thickens add one half of cream crab meat salt and pepper.
Cook in top of double boiler over boiling water.
Stir frequently.
Just before serving add little whipped cream and paprika pass souffled crackers.
Soak soda crackers in ice water for 8 minutes remove taking care not to break them drain place on a cookie sheet.
Brush with melted butter.
And bake in a very hot oven 450 degrees f until puffed and browned about 20 minutes.
Serve very hot.
Add dash paprika.

If you have shells and just a little leftover crab from a cracked-crab feast, this delicious bisque is a natural. Chef Jordan Davis of Herringbone Restaurants in Southern California gave us the recipe. "Slow and low is the only trick to cooking it," he says. A quick and easy bisque made with cream of mushroom soup, condensed tomato soup, imitation crab meat and a pinch of curry powder. One of the best crab bisques I have ever had, definitely restaurant quality. A quick and easy recipe for Crab Bisque.

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