Description
A rich, creamy, and flavorful crab bisque made with tender crab meat, aromatics, and a smooth seafood-infused cream base—perfect as an elegant starter or comforting main.
Ingredients
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- 8 oz lump crab meat, picked over
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp dry sherry (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, celery, and carrot; sauté until softened, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in seafood stock, ensuring a smooth mixture.
- Add tomato paste, paprika, cayenne, Old Bay, salt, and pepper. Simmer for 10 minutes.
- Reduce heat and stir in milk and heavy cream.
- Add crab meat, Worcestershire sauce, and sherry. Simmer gently for 5–7 minutes.
- Blend partially with an immersion blender if a smoother texture is desired.
- Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
- Do not boil after adding cream to prevent curdling.
- Use fresh lump crab meat for best flavor.
- Serve with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American