Description
There’s nothing quite like the creamy, luxurious texture and rich flavor of a well-made crab bisque. This recipe is a showstopper, perfect for an elegant dinner or a comforting meal on a chilly evening. With sweet crabmeat and a velvety broth, it’s sure to become a favorite in your household. Plus, it’s surprisingly easy to make at home!
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Ingredients
- 2 tablespoons butter: For sautéing the aromatics.
- 1 medium onion, finely chopped: Adds sweetness and depth of flavor.
- 2 celery stalks, finely chopped: For a subtle herbal undertone.
- 2 garlic cloves, minced: Enhances the overall taste.
- 2 tablespoons all-purpose flour: To thicken the bisque.
- 1 tablespoon tomato paste: For richness and a hint of color.
- 4 cups seafood stock or vegetable stock: The base for the soup.
- 1 cup heavy cream: Adds the creamy, luxurious texture.
- ½ teaspoon paprika: For warmth and slight smokiness.
- ½ teaspoon cayenne pepper (optional): For a touch of heat.
- Salt and pepper to taste: To enhance the flavors.
- 12 oz fresh crabmeat: The star of the dish. Lump crabmeat works best.
- 1 teaspoon lemon juice: To brighten the flavors.
- Fresh parsley, chopped: For garnish.
- Crusty bread or oyster crackers: To serve alongside.
Instructions
Step 1: Sauté the Aromatics
- In a large saucepan, melt the butter over medium heat.
- Add the onion, celery, and garlic, cooking until soft and fragrant, about 5 minutes.
Step 2: Build the Base
3. Stir in the flour and tomato paste, cooking for 1-2 minutes to remove the raw flour taste.
4. Gradually whisk in the seafood stock to create a smooth mixture.
Step 3: Simmer and Blend
5. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld.
6. Remove from heat and carefully blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
Step 4: Add the Cream and Crab
7. Return the blended soup to the saucepan and stir in the heavy cream, paprika, and cayenne pepper (if using).
8. Gently fold in the crabmeat, reserving some for garnish if desired.
Step 5: Final Touches
9. Season with salt, pepper, and lemon juice to taste.
10. Ladle the bisque into bowls and garnish with fresh parsley and reserved crabmeat.
Notes
- Fresh Crabmeat: Use fresh or high-quality refrigerated crabmeat for the best flavor.
- Don’t Skip the Blending: This step ensures a smooth, velvety texture.
- Adjust Spice Levels: Add cayenne pepper sparingly if you prefer a mild bisque.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American