Crab and Crimini Bisque #FishFridayFoodies

This month's Fish Friday Foodies is being hosted by Cam of Culinary Adventures with Camilla.

Cam invited us to create and share any kind of shellfish recipe.  She told us to think soups, breaded and fried, sautéed, steamed or even raw.  

We were making assignments for 2018 posts way back in October so I knew that this great theme was first up for the year.

I made this elegant, silky, delicious bisque as our first course on Thanksgiving, knowing that I would save the post for this month's Fish Friday Foodies.

This recipe comes from Bon Appetit.  I modified it very slightly and it was the perfect amount for a first course for 6 adults and 1 toddler.

I used the best quality canned crab that I could find.  The mushrooms are applied in two different styles, using the chopped stems to flavor the broth and then the sliced caps in the finished dish.

I'm excited about this year's first edition of Fish Friday Foodies.  My group has some great themes lined up all year long.  Next month, Sue of Palatable Pastime, has us sharing en papillote.  If you would like to join us please leave your blog name and email address in the comment section of this post or pop me an email at wendyklik1517@gmail.com.

Crab and Crimini Bisque

slightly adapted from Bon Appetit

1 lb crimini mushrooms

6 T. butter

1/2 of a lg. Vidalia onion

1 garlic clove, minced

2 T. flour

1 (32 oz) box chicken stock

1/3 c. dry sherry

1/2 c. heavy cream

2 egg yolks

1 t. lemon juice

1/2 lb. lump crabmeat, picked over, large pieces set aside

Remove and finely chop the mushroom stems.  Slice the mushroom caps and set aside.  Melt 3 tablespoons of the butter in a heavy saucepan over medium heat.  Add the mushroom stems, garlic and onion.  Season with salt and pepper and cook for about 10 minutes, until mushrooms release their liquid and it evaporates.  Add the flour, cook and stir for 2 minutes, until fragrant.  Stir in the broth and sherry.  Bring to a boil, then reduce heat and simmer, partially covered, for 25 minutes. Strain the liquids into a soup pot.  Discard solids.

Melt the remaining 3 tablespoons of butter in a large skillet.  Add the sliced mushrooms, season with salt and pepper, and cook over med high heat until golden brown, about 10 minutes.  Add to the broth and simmer for a few minutes.  

While soup simmers, whisk together the egg yolks, cream and lemon juice.  Stir in the crabmeat, retaining the large pieces to use as garnish.  Add the cream mixture to the soup, stirring and cooking over low heat until slightly thickened, being careful not to boil.

Divide into bowls, adding large chunks of crabmeat in the center of the bowl. Print Recipe

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