Description
Decadent Crab Bisque is a rich and creamy seafood soup featuring lump crab meat simmered in a flavorful blend of seafood stock, heavy cream, and aromatic seasonings. This elegant American classic delivers comforting warmth with a luxurious texture, perfect for a special occasion or cozy dinner.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon Worcestershire sauce
- Salt to taste
- Black pepper to taste
Main Protein
- 1 pound lump crab meat, picked over for shells
Garnish
- 1 tablespoon fresh parsley, finely chopped (optional)
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the finely chopped onion and celery, cooking for 5 to 6 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
- Make Roux: Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 to 2 minutes to cook the flour and form a roux, which will thicken the bisque.
- Deglaze and Add Liquids: Gradually whisk in the seafood stock and dry white wine, ensuring no lumps remain. Stir until the mixture is smooth and incorporated.
- Season and Simmer: Add the tomato paste, Old Bay seasoning, paprika, optional cayenne pepper, and Worcestershire sauce. Bring the soup to a gentle simmer over medium heat.
- Add Dairy: Reduce heat to low, then stir in the heavy cream and whole milk. Let the bisque simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Add Crab Meat: Fold in the lump crab meat and cook for an additional 5 minutes just until heated through, avoiding overcooking the delicate seafood.
- Adjust Texture: Optionally use an immersion blender to partially blend the bisque for a smoother consistency while leaving some crab chunks intact for texture.
- Season and Serve: Taste and season with salt and black pepper as needed. Remove from heat and serve warm, garnished with freshly chopped parsley if desired.
Notes
- For an extra rich bisque, replace the milk with additional heavy cream.
- Sherry can be substituted for white wine to create a more traditional flavor profile.
- Avoid boiling the bisque after adding cream to prevent curdling and maintain a smooth texture.
