Creamy Crab Bisque & Crab Grilled Cheese
Creamy Crab Bisque & Crab Grilled Cheese
Ingredients
For the Crab Stock
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound crab shells, from approximately 2-3 crabs or a good amount of crab legs
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 sprig fresh thyme
- 6 cups water
For the Crab Bisque
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1/4 cup cognac or brandy
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 8 ounces jumbo lump crab meat
- 2 tablespoons fresh chives, chopped, for garnish
For the Crab Croissant Grilled Cheese
- 8 ounces jumbo lump crab meat
- 2 tablespoons mayonnaise
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning
- 1/2 lemon, juiced
- 2 croissants
- 4 slices Gruyere cheese
- 2 tablespoons unsalted butter, softened, for grilling
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, diced carrots, and diced celery stalks to the pot. Sauté for 5-7 minutes until the vegetables are softened.
⏱️ 7 min
- 2
Add the minced garlic cloves and continue to sauté for another minute until fragrant. Add the crab shells to the pot.
⏱️ 2 min
- 3
Stir in the 2 bay leaves, 1 teaspoon black peppercorns, and 1 sprig of fresh thyme. Pour in 6 cups of water.
⏱️ 2 min
- 4
Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes to create the crab stock.
⏱️ 30 min
- 5
Carefully strain the stock through a fine-mesh sieve into a clean bowl, pressing on the solids with a spoon or ladle to extract as much liquid as possible. Discard the strained solids. Set the crab stock aside.
⏱️ 5 min
- 6
In the same pot (or a clean one), melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly until lightly golden.
⏱️ 3 min
- 7
Stir in 2 tablespoons of tomato paste and cook for another minute.
⏱️ 1 min
- 8
Deglaze the pot with 1/4 cup of cognac or brandy, scraping up any browned bits from the bottom of the pot. Allow the liquid to cook down for 1-2 minutes.
⏱️ 2 min
- 9
Gradually whisk in the prepared crab stock until the mixture is smooth and no lumps remain.
⏱️ 3 min
- 10
Bring the bisque to a simmer and cook for 10-15 minutes, allowing it to thicken slightly.
⏱️ 15 min
- 11
While the bisque simmers, prepare the crab filling for the grilled cheese. In a medium bowl, combine 8 ounces of jumbo lump crab meat, 2 tablespoons mayonnaise, 1 tablespoon fresh chopped chives, 1 tablespoon fresh chopped parsley, 1/2 teaspoon Old Bay seasoning, and the juice of 1/2 lemon. Mix gently until just combined.
⏱️ 5 min
- 12
Carefully slice each of the two croissants lengthwise, creating a pocket without cutting all the way through. Place 2 slices of Gruyere cheese inside each croissant. Spoon a generous amount of the prepared crab mixture into each croissant.
⏱️ 5 min
- 13
Lightly spread softened unsalted butter on the outside surfaces of the croissants. Heat a pan or griddle over medium heat.
⏱️ 2 min
- 14
Place the buttered croissants in the hot pan and grill for 3-5 minutes per side, or until they are golden brown and the cheese is melted and bubbly. Remove from heat and set aside.
⏱️ 10 min
- 15
Return to the bisque: Stir in 1 cup of heavy cream, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of cayenne pepper. Season the bisque with salt and black pepper to taste.
⏱️ 2 min
- 16
Gently fold in the 8 ounces of jumbo lump crab meat. Heat through for 2-3 minutes, being careful not to break up the crab lumps.
⏱️ 3 min
- 17
Ladle the creamy crab bisque into bowls and garnish with fresh chopped chives before serving. Serve the crab croissant grilled cheese immediately alongside the creamy crab bisque.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Crab Bisque & Crab Grilled Cheese
For the Crab Stock
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound crab shells, from approximately 2-3 crabs or a good amount of crab legs
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 sprig fresh thyme
- 6 cups water
For the Crab Bisque
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1/4 cup cognac or brandy
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 8 ounces jumbo lump crab meat
- 2 tablespoons fresh chives, chopped, for garnish
For the Crab Croissant Grilled Cheese
- 8 ounces jumbo lump crab meat
- 2 tablespoons mayonnaise
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning
- 1/2 lemon, juiced
- 2 croissants
- 4 slices Gruyere cheese
- 2 tablespoons unsalted butter, softened, for grilling
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, diced carrots, and diced celery stalks to the pot. Sauté for 5-7 minutes until the vegetables are softened.
⏱️ 7 min - 2
Add the minced garlic cloves and continue to sauté for another minute until fragrant. Add the crab shells to the pot.
⏱️ 2 min - 3
Stir in the 2 bay leaves, 1 teaspoon black peppercorns, and 1 sprig of fresh thyme. Pour in 6 cups of water.
⏱️ 2 min - 4
Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes to create the crab stock.
⏱️ 30 min - 5
Carefully strain the stock through a fine-mesh sieve into a clean bowl, pressing on the solids with a spoon or ladle to extract as much liquid as possible. Discard the strained solids. Set the crab stock aside.
⏱️ 5 min - 6
In the same pot (or a clean one), melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly until lightly golden.
⏱️ 3 min - 7
Stir in 2 tablespoons of tomato paste and cook for another minute.
⏱️ 1 min - 8
Deglaze the pot with 1/4 cup of cognac or brandy, scraping up any browned bits from the bottom of the pot. Allow the liquid to cook down for 1-2 minutes.
⏱️ 2 min - 9
Gradually whisk in the prepared crab stock until the mixture is smooth and no lumps remain.
⏱️ 3 min - 10
Bring the bisque to a simmer and cook for 10-15 minutes, allowing it to thicken slightly.
⏱️ 15 min - 11
While the bisque simmers, prepare the crab filling for the grilled cheese. In a medium bowl, combine 8 ounces of jumbo lump crab meat, 2 tablespoons mayonnaise, 1 tablespoon fresh chopped chives, 1 tablespoon fresh chopped parsley, 1/2 teaspoon Old Bay seasoning, and the juice of 1/2 lemon. Mix gently until just combined.
⏱️ 5 min - 12
Carefully slice each of the two croissants lengthwise, creating a pocket without cutting all the way through. Place 2 slices of Gruyere cheese inside each croissant. Spoon a generous amount of the prepared crab mixture into each croissant.
⏱️ 5 min - 13
Lightly spread softened unsalted butter on the outside surfaces of the croissants. Heat a pan or griddle over medium heat.
⏱️ 2 min - 14
Place the buttered croissants in the hot pan and grill for 3-5 minutes per side, or until they are golden brown and the cheese is melted and bubbly. Remove from heat and set aside.
⏱️ 10 min - 15
Return to the bisque: Stir in 1 cup of heavy cream, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of cayenne pepper. Season the bisque with salt and black pepper to taste.
⏱️ 2 min - 16
Gently fold in the 8 ounces of jumbo lump crab meat. Heat through for 2-3 minutes, being careful not to break up the crab lumps.
⏱️ 3 min - 17
Ladle the creamy crab bisque into bowls and garnish with fresh chopped chives before serving. Serve the crab croissant grilled cheese immediately alongside the creamy crab bisque.
⏱️ 2 min