Description
Crab bisque is a rich, creamy, and flavorful seafood soup made with tender crab meat, aromatic vegetables, and a velvety broth infused with herbs and spices. This restaurant-quality dish is perfect for special occasions or a cozy night in. Easy to make at home, it delivers deep seafood flavor in every spoonful.
Ingredients
- 1 lb crab meat (lump or claw)
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 small carrot, chopped
- 2 tbsp tomato paste
- 2 tbsp flour (for thickening)
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup white wine (optional)
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté the vegetables – In a large pot, melt butter over medium heat. Add onion, celery, carrot, and garlic. Cook for about 5 minutes until softened.
- Add seasonings – Stir in tomato paste, Old Bay seasoning, paprika, and bay leaf. Cook for another minute.
- Make the roux – Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Deglaze and simmer – Pour in white wine (if using) and stir, scraping up any bits from the bottom. Add broth and bring to a gentle simmer. Cook for 15-20 minutes.
- Blend the soup – Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or blend in batches in a standard blender.
- Add crab and cream – Stir in heavy cream and crab meat. Cook for another 5 minutes until heated through.
- Season and serve – Adjust salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
- For extra depth of flavor, add a splash of brandy, sherry, or Worcestershire sauce.
- For a lighter version, use half-and-half or milk instead of heavy cream.
- For a dairy-free option, substitute coconut milk or a dairy-free cream alternative.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
