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Crab Bisque with Crab Toasts (Emeril Lagasse) Recipe

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Crab Bisque with Crab Toasts (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
369
Calories
Total time
170
Minutes
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Ingredients:

Directions:

  1. Combine the flour and oil in a large nonstick saucepan and whisk until smooth. Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes. Add the onions, bell peppers, celery, carrots, bay leaves, salt, and cayenne. Cook, stirring often, until the vegetables are soft, about 10 minutes.
  2. Add the crabs and tomatoes and stir to mix. Cook for 10 minutes. Add the brandy, water, and crab boil. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 1 hour and 45 minutes.
  3. Add the green onions and parsley. Remove the bay leaves. Remove from the heat and add the cream. Mix to blend. Ladle into individual serving bowls and sprinkle each with 1/4 cup crabmeat. Top each with a half crab and a crab toast.
  4. Crab Toasts:
  5. 1/2 pound lump crabmeat, picked over for shells and cartilage
  6. 1 large egg
  7. 1 large egg white
  8. 2 tablespoons minced green onions
  9. 1 tablespoon minced fresh parsley leaves
  10. 1 teaspoon minced garlic
  11. 1/2 teaspoon salt
  12. 1/8 teaspoon freshly ground white pepper
  13. 3 ounces cream cheese, cut into pieces
  14. 2 tablespoons heavy cream
  15. 8 slices brioche, or home-style white bread
  16. 3 tablespoons vegetable oil
  17. Combine the crabmeat, egg, egg white, green onions, parsley, garlic, salt and white pepper in a food processor and pulse until blended but still chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse until just blended, being careful not to over process.
  18. Spread 1/4 of the crabmeat mixture on each of 4 slices of bread, spreading it to the edges and smoothing the top. Place another slice of brioche on top and press down to make a sandwich.
  19. Heat the vegetable oil over medium-high heat in a large skillet.
  20. Add the crab toasts to the hot oil, in batches if needed, and cook until golden on the first side, about 3 minutes. Turn and cook until golden on the second side, about 2 minutes. Drain on paper towels if needed.
  21. To serve, cut each toast diagonally into halves or quarters. Serve alongside the Crab Bisque.
  22. Yield: 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 368.74 Kcal (1544 kJ)
Calories from fat 229.33 Kcal
% Daily Value*
Total Fat 25.48g 39%
Cholesterol 5.14mg 2%
Sodium 944.82mg 39%
Potassium 165.95mg 4%
Total Carbs 13.91g 5%
Sugars 1.9g 8%
Dietary Fiber 1.61g 6%
Protein 13.24g 26%
Vitamin C 19.2mg 32%
Vitamin A 0.4mg 13%
Iron 5.8mg 32%
Calcium 45.3mg 5%
Amount Per 100 g
Calories 87.53 Kcal (366 kJ)
Calories from fat 54.43 Kcal
% Daily Value*
Total Fat 6.05g 39%
Cholesterol 1.22mg 2%
Sodium 224.27mg 39%
Potassium 39.39mg 4%
Total Carbs 3.3g 5%
Sugars 0.45g 8%
Dietary Fiber 0.38g 6%
Protein 3.14g 26%
Vitamin C 4.6mg 32%
Vitamin A 0.1mg 13%
Iron 1.4mg 32%
Calcium 10.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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