{"id":1224,"date":"2024-04-17T08:15:51","date_gmt":"2024-04-17T12:15:51","guid":{"rendered":"https:\/\/recettesquebec.org\/?p=1224"},"modified":"2024-04-17T08:49:47","modified_gmt":"2024-04-17T12:49:47","slug":"slow-cooker-shrimp-and-crab-bisque","status":"publish","type":"post","link":"https:\/\/recettesquebec.org\/fr\/slow-cooker-shrimp-and-crab-bisque\/","title":{"rendered":"Bisque de crevettes et de crabe \u00e0 la mijoteuse"},"content":{"rendered":"<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Bisque de crevettes et de crabe \u00e0 la mijoteuse<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_serve\">\n                        <i class=\"fa fa-cutlery\"><\/i>\n                        <span class=\"meta_text\">Serves:<\/span>\n                        <span>8<\/span>\n                    <\/div><div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 120 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Niveau:<\/span>\n                        <span>Facile<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Imprimer<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingr\u00e9dients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> Pour la bisque :<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cuill\u00e8re \u00e0 table d'huile d'olive<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cuill\u00e8res \u00e0 table de beurre<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 poireaux, parties blanches et vert clair uniquement, bien lav\u00e9s et hach\u00e9s<\/li><li><i class=\"jeg_checkmark\"><\/i> 4 gousses d'ail, hach\u00e9es<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cuill\u00e8re \u00e0 th\u00e9 de flocons de piment rouge (peut en ajouter plus, au go\u00fbt)<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cuill\u00e8res \u00e0 table de concentr\u00e9 de tomate<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tasse de vin de X\u00e9r\u00e8s sec ou de marsala<\/li><li><i class=\"jeg_checkmark\"><\/i> 4 tasses de fruits de mer ou de bouillon de poisson<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 bo\u00eete (15 oz) de tomates en d\u00e9s<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cuill\u00e8re \u00e0 th\u00e9 d'assaisonnement Old Bay<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cuill\u00e8re \u00e0 table de sucre<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tasse d'eau<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/4 tasse de farine tout usage<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cuill\u00e8res \u00e0 th\u00e9 de sel casher<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cuill\u00e8re \u00e0 th\u00e9 de poivre noir<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tasse moiti\u00e9-moiti\u00e9 ou cr\u00e8me \u00e9paisse<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 lb de crevettes d\u00e9cortiqu\u00e9es et d\u00e9vein\u00e9es<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tasse de chair de crabe en gros morceaux<\/li><li><i class=\"jeg_checkmark\"><\/i> Persil frais et quartiers de citron, pour servir<\/li><li><i class=\"jeg_checkmark\"><\/i> Pain grill\u00e9 ou cro\u00fbtons, pour servir<\/li><li><i class=\"jeg_checkmark\"><\/i> Pour la garniture de salade de crabe (facultatif mais recommand\u00e9 !)\u00a0:<\/li><li><i class=\"jeg_checkmark\"><\/i> Le jus d'un demi citron<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cuill\u00e8res \u00e0 table de mayonnaise<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 Cuill\u00e8res \u00e0 th\u00e9 Moutarde de Dijon<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cuill\u00e8re \u00e0 th\u00e9 de moutarde \u00e0 l'ancienne<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cuill\u00e8re \u00e0 table de persil frais hach\u00e9<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 tasse de chair de crabe en gros morceaux<\/li><li><i class=\"jeg_checkmark\"><\/i> Sel au go\u00fbt<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <h4>Pour la bisque :<\/h4>\n<p dir=\"ltr\">Si votre mijoteuse est \u00e9quip\u00e9e d'un r\u00e9glage cuisini\u00e8re\/saisir, vous pouvez pr\u00e9parer toute cette recette dans la mijoteuse. Sinon, d\u00e9marrez-le dans une po\u00eale sur la cuisini\u00e8re pour les \u00e9tapes 1 \u00e0 3 et transf\u00e9rez-le dans la mijoteuse avant l'\u00e9tape 4.<\/p>\n<ol>\n<li id=\"instruction-step-1\">R\u00e9glez la mijoteuse sur le r\u00e9glage cuisini\u00e8re\/saisir (vous pouvez \u00e9galement faire chauffer une grande po\u00eale \u00e0 feu moyen-vif sur la cuisini\u00e8re). Ajoutez l'huile et le beurre. Une fois le beurre fondu, ajoutez les poireaux, l'ail, les flocons de piment rouge et une pinc\u00e9e de sel.<\/li>\n<li id=\"instruction-step-2\">Cuire 5 minutes ou jusqu'\u00e0 ce que les poireaux soient tendres. Incorporer la p\u00e2te de tomate et cuire une minute ou jusqu'\u00e0 ce qu'elle soit fondue et enrobe les poireaux.<\/li>\n<li id=\"instruction-step-3\">Versez le vin et laissez cuire quelques minutes ou jusqu'\u00e0 ce qu'il soit r\u00e9duit de moiti\u00e9. Si vous utilisez une po\u00eale, c'est \u00e0 ce stade que vous souhaitez transf\u00e9rer le m\u00e9lange de poireaux dans votre mijoteuse. Assurez-vous de mettre les jus r\u00e9siduels de la po\u00eale dans la mijoteuse.<\/li>\n<li id=\"instruction-step-4\">Ajouter le bouillon, les tomates, l'assaisonnement Old Bay et le sucre, en remuant bien pour combiner.<\/li>\n<li id=\"instruction-step-5\">Dans un bol \u00e0 m\u00e9langer, m\u00e9langer l'eau et la farine jusqu'\u00e0 consistance lisse. Incorporer au m\u00e9lange de soupe. Ajoutez le sel et le poivre.<\/li>\n<li id=\"instruction-step-6\">Couvrez la mijoteuse et r\u00e9glez-la sur HIGH pendant 2 heures (ou sur LOW pendant 4 heures).<\/li>\n<li id=\"instruction-step-7\">Apr\u00e8s la cuisson pendant le temps imparti, go\u00fbtez la base de bisque pour l'assaisonnement et rectifiez si n\u00e9cessaire. Incorporer les crevettes, le crabe, la cr\u00e8me et le persil et poursuivre la cuisson encore 15 minutes ou jusqu'\u00e0 ce que les crevettes soient roses et bien cuites. Gardez au chaud jusqu'au moment de servir.<\/li>\n<\/ol>\n<h4>Pour la garniture de la salade de crabe\u00a0:<\/h4>\n<ol>\n<li id=\"instruction-step-8\">Pendant que la bisque se termine, pr\u00e9parez la garniture au crabe en m\u00e9langeant le jus de citron, la mayonnaise, les moutardes et le persil dans un bol \u00e0 m\u00e9langer.<\/li>\n<li id=\"instruction-step-9\">Incorporez d\u00e9licatement la chair de crabe en prenant soin de ne pas trop la briser. Assaisonner au go\u00fbt avec du sel. Gardez au frais jusqu'au moment de servir.<\/li>\n<\/ol>\n<h4>Pour servir\u00a0:<\/h4>\n<p dir=\"ltr\">Versez la bisque dans des bols de service et garnissez d'un peu de salade de crabe froide. Garnir de persil suppl\u00e9mentaire, si d\u00e9sir\u00e9, et servir chaud avec du pain grill\u00e9 ou des cro\u00fbtons.<\/p>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Ffr%2Fslow-cooker-shrimp-and-crab-bisque%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/fr\/slow-cooker-shrimp-and-crab-bisque\/\">register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>Slow Cooker Shrimp and Crab Bisque Serves: 8 Cooking time: 120 minutes Level: Easy Print Recipe Ingredients For the Bisque: 1 tablespoon olive oil 2 tablespoons butter 2 leeks, white and light green parts only, washed well and chopped 4 garlic cloves, minced 1\/2 teaspoon red pepper flakes (can add more, to taste) 2 tablespoons [&hellip;]<\/p>","protected":false},"author":3,"featured_media":1225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"custom","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"92","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Slow Cooker Shrimp and Crab Bisque","food_recipe_description":"","food_recipe_serve":"8","food_recipe_time":"120","food_recipe_prep":"40","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"1","ingredient":[{"item":"For the Bisque:"},{"item":"1 tablespoon olive oil"},{"item":"2 tablespoons butter"},{"item":"2 leeks, white and light green parts only, washed well and chopped"},{"item":"4 garlic cloves, minced"},{"item":"1\/2 teaspoon red pepper flakes (can add more, to taste)"},{"item":"2 tablespoons tomato paste"},{"item":"1 cup dry sherry or marsala wine"},{"item":"4 cups seafood or fish stock"},{"item":"1 (15-oz) can diced tomatoes"},{"item":"1 teaspoon Old Bay seasoning"},{"item":"1 tablespoon sugar"},{"item":"1 cup water"},{"item":"1\/4 cup all-purpose flour"},{"item":"2 teaspoons kosher salt"},{"item":"1 teaspoon black pepper"},{"item":"1 cup half-and-half or heavy cream"},{"item":"1 lb peeled and deveined shrimp"},{"item":"1 cup jumbo lump crab meat"},{"item":"Fresh parsley and lemon wedges, for serving"},{"item":"Toasted bread or croutons, for serving"},{"item":"For the Crab Salad Topping (optional but recommended!):"},{"item":"Juice of 1\/2 a lemon"},{"item":"2 tablespoons mayo"},{"item":"1 teaspoon Dijon mustard"},{"item":"1 teaspoon whole grain mustard"},{"item":"1 tablespoon chopped fresh parsley"},{"item":"1 cup jumbo lump crab meat"},{"item":"Salt, to taste"}],"instruction":"<h4>For the Bisque:<\/h4>\r\n<p dir=\"ltr\">If your crock pot has a stovetop\/sear setting, you can make this entire recipe in the crock pot. If not, start it in a skillet on the stove for steps 1-3 and transfer to the crock pot before step 4.<\/p>\r\n\r\n<ol>\r\n \t<li id=\"instruction-step-1\">Set the crock pot to stovetop\/sear setting (alternatively, heat a large skillet over medium-high heat on the stove). Add the oil and butter. Once the butter is melted, add the leeks, garlic, red pepper flakes, and a pinch of salt.<\/li>\r\n \t<li id=\"instruction-step-2\">Cook for 5 minutes or until the leeks are tender. Stir in the tomato paste and cook for a minute or until it is melted and coating the leeks.<\/li>\r\n \t<li id=\"instruction-step-3\">Pour in the wine and cook for a few minutes or until it is reduced by half. If using a skillet, it is at this point that you want to transfer the leek mixture to your crock pot. Be sure to get any residual juices in the skillet into the crock pot.<\/li>\r\n \t<li id=\"instruction-step-4\">Add in the stock, tomatoes, Old Bay seasoning, and sugar, stirring well to combine.<\/li>\r\n \t<li id=\"instruction-step-5\">In a mixing cup, whisk together the water and flour until smooth. Stir into the soup mixture. Add in the salt and pepper.<\/li>\r\n \t<li id=\"instruction-step-6\">Cover the crock pot and set it on HIGH for 2 hours (or on LOW for 4 hours).<\/li>\r\n \t<li id=\"instruction-step-7\">After it has cooked for the allotted time, taste the bisque base for seasoning and adjust as necessary. Stir in the shrimp, crab, cream, and parsley and continue cooking for another 15 minutes or until the shrimp are pink and cooked through. Keep warm until you are ready to serve.<\/li>\r\n<\/ol>\r\n<h4>For the Crab Salad Topping:<\/h4>\r\n<ol>\r\n \t<li id=\"instruction-step-8\">While the bisque is finishing up, make the crab topping by combining the lemon juice, mayo, mustards, and parsley in a mixing bowl.<\/li>\r\n \t<li id=\"instruction-step-9\">Gently fold in the crab meat, being careful to not break it up too much. Season, to taste, with salt. Keep chilled until you are ready to serve.<\/li>\r\n<\/ol>\r\n<h4>To Serve:<\/h4>\r\n<p dir=\"ltr\">Ladle the bisque into serving bowls and top with some of the cold crab salad. Garnish with additional parsley, if desired, and serve while hot with toasted bread or croutons.<\/p>","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":{"enable_premium_post":"0","paragraph_limit":"2","enable_preview_post":"0","preview_textbox":"","nonce":"d3c75b5a83"},"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,95,43,92],"tags":[126,125],"class_list":["post-1224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-fish-seafood","category-slow-cooker","category-soups","tag-crab","tag-shrimp"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/1224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=1224"}],"version-history":[{"count":2,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/1224\/revisions"}],"predecessor-version":[{"id":1227,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/1224\/revisions\/1227"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/1225"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=1224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=1224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=1224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}