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Sweet potato and crab bisque

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At the end of the summer the seafood season is starting to wind down and you can often find lobster shrimp and crabs on sale. You may also be catching your own at the shore line and thinking about what to do with the abundance.

Making a stock and utilizing some of the smaller ones that are difficult to pick or even using some of the shells when you are done picking the meat gives you a great base for making crab bisque.

As we get closer to the fall, sweet potatoes are starting to get harvested and hit the store. This is a great combination with the crab.

Shellfish and especially crab has a sweetness to it which can be almost a little nutty and the sweet potatoes have a very similar nutty sweetness to them. The combination of the two ingredients with a little Old bay seasoning and cream is absolutely delicious.

We use blue crabs on the east coast of the US and you can use most kinds of crab for making the stock. Save some of the picked meat to mix into the soup at the end or use it to garnish the soup.

Sweet potato and crab bisque

0 from 0 votes
Recipe by admin Course: soups
Servings

4

servings
Prep time

minutes
Cooking time

minutes
Calories

kcal
Total time

0

minutes

A delicious and rich soup for late summer and fall when sweet potatoes are harvested and crabs can be caught at the shore.

Ingredients

  • 5 cups 5 crab stock (shrimp stock)

  • 3 cups 3 sweet potatoes, peeled and diced

  • 2 Tbs 2 butter

  • 2/3 cup 2/3 shallots

  • 1 cup 1 crab meat

  • 2 tsp 2 Old bay seasoning

  • 2 tsp 2 sweet paprika

  • 1/8 tsp 1/8 cayenne pepper

  • 1 Tbs 1 tomato paste

  • 1 tsp 1 salt

  • 1 cup 1 cream

  • 2 Tbs 2 sherry

  • 1 cup 1 crab meat to finish soup

  • 2 Tbs 2 scallions thin sliced to serve

Directions

  • Peel the shallots and slice thin. Peel the sweet potatoes and dice 1 inch cubes. Measure out all ingredients.
  • Heat the butter in a soup pot on medium and cook the shallots until soft and transparent, about 3-5 minutes. Stir the first cup of crab meat into the shallots and season with Old Bay, paprika, cayenne, salt and tomato paste, mix well.
  • Pour the sherry over the crab mix, add the potatoes and crab stock and bring it to a simmer. Cook the soup until the sweet potatoes are soft, about 30 minutes.
  • Puree the soup with an immersion mixer or blend carefully in small batches in a mixer. Return the soup to the pot and stir in the cream and second cup of crab meat. Simmer for 2 minutes, taste the soup and adjust the seasoning. Serve with sliced scallions as garnish.

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