Description
A rich and creamy crab bisque that blends succulent crab meat with a velvety, flavorful broth, perfect for a comforting starter or elegant main course.
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
4 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup dry white wine
8 oz lump crab meat, picked over for shells
2 teaspoons tomato paste
1/2 teaspoon smoked paprika
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Lemon wedges, for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, garlic, celery, and carrot; sauté until vegetables are soft and translucent, about 5 to 7 minutes.
- Stir in the flour and cook for 2 minutes, stirring constantly to form a roux.
- Slowly whisk in the seafood stock and white wine, ensuring no lumps remain.
- Add the tomato paste, smoked paprika, Old Bay seasoning, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth and creamy, or blend in batches in a regular blender and return to pot.
- Stir in the heavy cream and crab meat. Cook gently for another 5 minutes until heated through, without boiling.
- Adjust seasoning with salt and pepper, then serve hot with fresh parsley and a squeeze of lemon juice.
Notes
Swap lump crab meat with claw meat for a more budget-friendly option.
Use half-and-half instead of cream for extra richness.
Add cayenne pepper or hot sauce for spice.
Stir in a splash of sherry at the end for classic flavor.
Use milk and pureed vegetables for a lighter version.
Store leftovers in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 95mg
