Crab + Sweet Potato Bisque

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Happy National Seafood Month! There's nothing better than a big warm bowl of bisque during the cooler weather. And combining seafood with the Fall flavors of creamy buttery sweet potato is sure to give you a big hug in a bowl.

And to celebrating the star of this month: SEAFOOD -- Phillips Seafood is giving away 1 year of free Seafood to a lucky seafood lover! You can choose to dine at their Baltimore Restaurant or get their premium grocery products found in grocery stores across the U.S.!

🦀 Entering is easy, just go to their site and enter before October 31, 2023. 🦀

Creamy bisques are such an easy recipe to enjoy during the cooler seasons. Once you've gotten your favorite base down, it's a whole lot of fun experimenting different ingredients! This is one of my favorite combinations.

Cooking Tips

• Have fun! Substitute ingredients with other flavors you love such as butternut squash for the sweet potatoes and shrimp for the crab. There's no wrong way to bisque.

• Blender. If you don't have an immersion blender, wait for your mixture to cool and add it to a regular blender. You can do this in batches if your blender isn't big enough.

• Save yourself time. The smaller you dice your sweet potatoes, the faster it cooks and the easier it is to blend.

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2-3 Servings, Approx. 50 minutes

What You'll Need

For the Sweet Potato

• 1 Tbsp Butter

• 1 Leek, finely diced (white part only)

• 2 Garlic Cloves, finely minced

• 1 Large Sweet Potato, cubed

• 1½ Cup Seafood Stock

• 1 Cup Heavy Whipping Cream

• ½ tsp Salt, to taste

• ¼ tsp Cinnamon

• ¼ tsp Cayenne

• 1½ tsp Thyme

For the Crab

• 1 Tbsp Butter

• 1-8oz Can of Phillips Seafood Crab Meat

• ¼ tsp Salt

• ¼ tsp Thyme

All You Need To Do

1. Prepare your sweet potato mixture. Melt your butter in a Dutch Oven.

2. Add leeks and garlic and sauté for about 3-4 mins until tender.

3. Add sweet potatoes, stock, salt, cinnamon and cayenne to the pot and bring to a boil.

4. Reduce the heat and simmer covered until the potatoes are tender for about 15-20 minutes.

5. Puree the soup using an immersion blender. Stir in cream and thyme and bring to a boil again.

6. Reduce the heat and simmer for another 5 minutes.

7. Prepare your crab meat. In a skillet, melt your butter over medium heat.

8. Add crab meat, salt and thyme. Sauté for about 5 minutes.

9. Gently fold ¾ of the crab mixture into the sweet potato. Reserve the remaining crab as garnish (optional).

10. Serve with fresh parsley, croutons and or bread.

11. Enjoy!

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