The BEST Crab Bisque
Ingredients:
For the Bisque:
1 lb (450 g) fresh crab meat (lump or claw meat)
4 tbsp unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/4 cup all-purpose flour
1 cup dry white wine
4 cups seafood stock or chicken broth
1 cup heavy cream
1/2 cup tomato paste
1 tsp paprika
1/2 tsp cayenne pepper (optional, for heat)
1/2 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
2 tbsp chopped fresh parsley (for garnish)
For the Garnish (Optional):
Fresh crab meat
Extra chopped parsley
Crusty bread or crackers
Directions:
Prepare the Base:
In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.
Make the Roux:
Stir in the flour and cook for 2 minutes, until the mixture turns a light golden color.
Deglaze and Simmer:
Gradually add the white wine, stirring constantly to prevent lumps. Cook for 2-3 minutes, until the wine has reduced slightly.
Stir in the seafood stock or chicken broth, heavy cream, tomato paste, paprika, cayenne pepper (if using), dried thyme, and bay leaf. Bring to a gentle simmer.
Blend and Add Crab:
Simmer the soup for 15-20 minutes, allowing the flavors to meld. Remove the bay leaf.
Using an immersion blender, puree the soup until smooth. (Alternatively, you can carefully blend the soup in batches in a regular blender.)
Finish the Bisque:
Return the soup to the pot and add the crab meat. Heat gently until the crab meat is warmed through, about 5 minutes. Season with salt and black pepper to taste.
Serve:
Ladle the bisque into bowls and garnish with extra crab meat and chopped fresh parsley. Serve with crusty bread or crackers if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 6 servings
