Video Transcript

Benvenuti amici, welcome to Isabella's Bella Cucina. My name is Isabella Morgia di Vicari. And I'm going to teach you how to make the simply incredible, flavorful, spicy crab bisque. Everything is going to happen there at the stove, so we're going to get started right now. So, I'm going to use my food processor. So, again, I'm going to be the one that tells you a food processor is so important to have in the kitchen. I use it for just about the majority of my dishes quite frankly. So, I'm just going to take this carrot and I'm going to put it in there. I've got about a medium size onion, just going to quarter it and put it in as well. And I've got a couple of cloves of garlic. And we're going to create small, small pieces. Alright, that looks really good, let's check, oh, yeah, looks really good. O.k., we're going to add a little bit of extra virgin olive oil and we're going to take this beautiful, move the blade a little bit. You can actually hold the blade on the bottom, alright, but I've still dropped it. So, let's move the blade. O.k., these vegetables are softening up exactly as I like them. I took those, the onions, the garlic, the carrots, I had them sauteed and I needed to set them aside. So, here they are. Now, in the same pan, I'm heating this up again and I'm going to put about six tablespoons of butter, which is about this much. So, I'm just going to break that up and put that in, there we go. O.k.,and we're going to melt that nice and slow. And remember when you're melting butter, don't turn around because it takes nothing for you to burn that butter. So, you have to watch the temperature, o.k., and you want to melt that. Now, as that is melting away, I'm going to add about, I'm going to say, that's a good heaping tablespoon or so of flour. And I probably have about three, three and a half in there. And I'm going to take this whisk and I'm going to whisk away. Now, I'm going to add chicken stock and I'm going to put probably about four cups in there. So, here we go, and you're just going to add that in nice and slow. And we're going to take the onions and the carrots and the garlic and we're going to actually cook that in this beautiful roux. We're going to add a little bit of Worcestershire sauce right now, a little bit of sherry. Get the good stuff, not the cooking wine, real sherry. Of course, I'm going to get some wonderful lump crab. And make sure you go through it and make sure there aren't any of the shells in there because it happens, it's just how it is. Last but not last, we're going to hit it with the half and half. Alright, a little bit of that, by the way, a lot of crab bisque recipes call for heavy cream. Again, I choose not to use it because you could still get that wonderful silky creaminess texture in your mouth without all that extra fat. Alright, so you're going to just love this. Until next time, viva la boni amici, live well, my friends, ciao.