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recipe

Slow Cooker Tomato Crab Bisque

Note: The choice of crab meat is very important for this dish. We use two different types: lump and jumbo lump. The lump meat contains broken pieces with maybe a few broken claw pieces and the jumbo lump contains just claw meat. We found that one 16-ounce package of each was perfect for this dish however this bisque is rather hearty so if you like it a little thinner, just use the lump and omit the jumbo lump. It will still be just as tasty, just not as chunky.

Yield: 6-8 servings 1x
Prep: 15 minsCook: 4 hours 30 minsTotal: 4 hours 45 minutes
Scale:

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup celery, diced fine
  • 1 cup onion, diced fine
  • 1 cup red bell pepper, diced fine
  • ½ cup carrots, diced fine
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons Hunt’s Tomato Paste
  • ¼ cup vermouth or dry white wine
  • 3 tablespoons all-purpose flour
  • 2 cups bottled clam juice (two 8-ounce bottles)
  • 1 14.5-ounce can Hunt’s Organic Diced Tomatoes
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 1 cup half and half
  • 1 16-ounce container (pasteurized) lump crab meat
  • 1 16-ounce container (pasteurized) jumbo lump crab meat (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large sauté pan, melt butter in oil over medium low heat.
  2. Add celery, onion, pepper and carrots and cook slowly for 15 minutes.
  3. Raise heat to medium and add garlic and cook for one minute.
  4. Add Hunt’s Tomato Paste and cook for two minutes.
  5. Add vermouth and cook just to evaporate, about one minute.
  6. Add flour and cook for two minutes then remove from heat.
  7. In a slow cooker, place mixture from sauté pan along with clam juice, Hunt’s Organic Diced Tomatoes, Old Bay seasoning, paprika, salt, pepper and cayenne powder. Stir to combine and set slow cooker to high.
  8. Cook for four hours however if mixture starts to stick to bottom, reduce to low.
  9. After four hours, add half and half and puree with an immersion blender or pour into a blender to puree.
  10. Add both containers of crab meat along with chopped parsley and heat just to serving temperature and serve.

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