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Cajun Style King Crab Bisque

By Ruth-Anne O’Gorman, Kodiak, Alaska (2007 Fish Alaska Recipe Contest Finalist)

 

Fish Alaska would like to thank Island Seafoods for their generous donation of King Crab so that Ruth-Anne could prepare a bite of her dish for the 60+ contest cook-off guests.


1/2 lb King crab meat
2 tbsp vegetable oil
3/4 c onion, chopped
1/2 c red bell pepper, diced
1/2 c celery, diced
3 c vegetable broth
4 tbsp butter
1/3 c flour
2 c whole milk
1 c canned pure pumpkin
1/2 to 3/4 tsp Cajun seasoning
(depending on taste)
1/4 tsp salt
1/2 tsp freshly ground black pepper
Fresh parsley sprigs

Remove any pieces of shell or cartilage from king crab meat, break meat into small pieces and set aside in bowl. Heat vegetable oil in an 8-quart soup pot over medium high, when oil is hot add the onion, red bell pepper, and celery. Saute vegetables for 5 minutes, stirring occasionally. Add vegetable broth. Bring liquid to boil, reduce heat to medium low, cover pot and cook for 10 minutes.

Meanwhile in a 2-quart saucepan over medium heat, melt butter, add flour and cook for 1 minute. Slowly add milk, stir until mixture is thickened and comes to a boil. Remove from heat and add pumpkin, Cajun seasoning, salt, and black pepper. Stir to combine well. Add this mixture to vegetable mixture in soup pot. Stir to combine, and then stir in crab meat. Heat thoroughly. Do not boil. Ladle into soup bowls, garnish with parlsey and serve.

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