Crab and Asparagus Bisque

  • Yield: 12 servings


1/4cup chopped shallots
1teaspoon minced garlic
1tablespoon thyme
1 1/2teaspoons oregano
3-- bay leaves
2teaspoons Tabasco
1cup plus 1 tablespoon unsalted butter, divided
9ounces all-purpose flour
1/3cup chopped carrots
1/3cup chopped celery
1/3cup chopped onion
4cups White Wine Fumet or clam juice
2 1/4cups chopped fresh steamed asparagus, divided
4cups milk
1 1/4ounces chicken base or bouillon to taste
3cups Alaskan king crabmeat
1/2cup sherry
dash white pepper
-- Sour cream
-- Sliced green onions


  1. In heavy saucepan, cook shallots, garlic, thyme, oregano, bay leaves and Tabasco in 1 cup butter.
  2. Bring to a low boil.  Reduce heat.  Cook 5 minutes.
  3. Remove from heat.  Add flour and mix well.
  4. Return to heat.  Cook 3-5 minutes.
  5. In small skillet, slowly cook carrots, celery and onion in 1 tablespoon butter until tender;  (This is called a mirepoix.)
  6. Add Fish Fumet and mirepoix to flour mixture.  Boil 5 minutes.
  7. Add 1 1/2 cups asparagus, milk and chicken base.  Simmer 20 mintues.  Puree in blender or food processor.
  8. Add crabmeat, remaining asparagus, sherry and pepper.
  9. Adjust seasoning.
  10. Garnish each serving with sour cream and green onions.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).