A creamy and delicious crab bisque that’s perfect for a special occasion or a cozy dinner at home.
Crab Bisque
This luxurious crab bisque comes together easily for a special occasion meal or casual dinner alike. A seafood stock simmers with aromatics, sherry and cream before being blended silky smooth. Lumps of crab meat are stirred in at the end for an elegant presentation. Topped with a final swirl of cream, this bisque satisfies cravings in elegant fashion.
Ingredients
- 3 tbsp butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 tsp Old Bay seasoning
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp flour
- 4 c fish stock (or low-sodium vegetable broth)
- 1 c dry white wine
- 1 bay leaf
- 1/2 c heavy cream
- 1 lb lump crab meat
- Freshly chopped parsley, for garnish
Directions
- In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
- Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
- Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
- Divide among bowls and garnish with remaining crab meat and parsley before serving.