Sous Vide Crab Bisque

Sous Vide Water Bath; Vacuum Sealed Bag; Large Pot; Wooden Spoon/Spatula; Measuring Cups/Spoons; Knife/Cutting Board

10 minutes

1 hour 10 minutes

French

Sous Vide, Crab Bisque, Creamy, Restaurant Quality

Main Course

Sous Vide

Vegetarian/Vegan Option Available

1

200g crab meat

1 onion, diced

2 cloves garlic, minced

2 tablespoons butter

2 tablespoons all

purpose flour

500ml chicken stock or vegetable stock

250ml cream or coconut milk (for vegan option)

Salt and pepper to taste

Preheat your sous vide water bath to 85°C.

Place the crab meat in a vacuum sealed bag and submerge it in the water bath for 1 hour.

In a large pot over medium heat, melt the butter and add the onion and garlic. Cook until softened, about 5 minutes.

Add the flour and stir until combined and lightly browned, about 3 minutes.

Slowly add the chicken stock while stirring constantly to avoid lumps from forming. Bring to a boil then reduce heat to low and simmer for 10 minutes until thickened slightly.

Remove from heat and stir in the cream or coconut milk until combined then season with salt and pepper to taste.

Remove the crab meat from the sous vide bag and add it to the bisque along with any juices that have accumulated in the bag during cooking time. Stir until combined then serve hot with crusty bread or crackers on the side if desired.

Calories – 500; Fat – 20g; Carbohydrates – 30g; Protein – 20g

Enjoy this creamy restaurant-quality sous vide crab bisque made with simple ingredients like onion, garlic, butter, flour, chicken stock or vegetable stock, cream or coconut milk (for vegan option), salt & pepper! The preparation time is 10 minutes while cooking time is 1 hour using a sous vide water bath set at 85°C! Serve hot with crusty bread or crackers on the side if desired!

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The region of Pays de la Loire is known for its brioche, a sweet bread often eaten for breakfast.