Description
This rich and creamy Crab Bisque is a luxurious seafood soup perfect for a comforting meal. Made with sweet lump crab meat, aromatic vegetables, and a smooth blend of cream, white wine, and spices, this bisque offers a flavorful and elegant dining experience. It’s cooked on the stovetop with a roux base, creating a silky texture that’s both satisfying and indulgent.
Ingredients
Scale
Base Ingredients
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, finely chopped
- 1/4 cup all-purpose flour
Liquid & Seasonings
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup dry white wine
- 2 teaspoons tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
Seafood & Garnish
- 8 oz lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Melt butter: In a large pot over medium heat, melt the unsalted butter to prepare the base for sautéing.
- Sauté vegetables: Add the finely chopped onion, minced garlic, celery, and carrot to the melted butter. Cook for 5 to 7 minutes until the vegetables are soft and translucent, stirring occasionally to avoid browning.
- Make roux: Stir in the all-purpose flour and cook for about 2 minutes, stirring constantly to form a smooth roux. This acts as a thickening agent for the bisque.
- Add liquids: Gradually whisk in the seafood stock and white wine, whisking continuously to prevent lumps. Bring the mixture to a simmer.
- Season and simmer: Add the tomato paste, smoked paprika, Old Bay seasoning, salt, and freshly ground black pepper. Simmer gently for 15 minutes, stirring occasionally to meld flavors.
- Puree the soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, blend in batches in a regular blender and return to the pot.
- Add cream and crab: Stir in the heavy cream followed by the lump crab meat. Cook gently for another 5 minutes, heating through without boiling to preserve the delicate crab texture.
- Final seasoning and serving: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley and a squeeze of lemon juice for brightness.
Notes
- Pick over crab meat carefully to remove any shell fragments for a smooth eating experience.
- Use seafood stock if possible for authentic flavor; chicken stock is a fine substitute.
- Do not boil after adding cream and crab to avoid breaking the cream and toughening the crab meat.
- The immersion blender step ensures the bisque is velvety and smooth but can be skipped for a chunkier texture.
- Old Bay seasoning is key to giving the bisque a traditional seafood spice profile.
- Leftovers keep well refrigerated for up to 2 days and can be gently reheated on the stovetop.
