Description
This luxurious crab bisque is a creamy, flavorful seafood soup that combines rich crab meat with a velvety base made from butter, aromatic vegetables, seafood stock, and cream. Enhanced with smoky paprika and Old Bay seasoning, it offers a perfect balance of sweetness and spice, ideal for a comforting appetizer or elegant main dish.
Ingredients
Scale
Soup Base
- 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)
- 1/2 cup dry white wine
- 2 teaspoons tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
Finishing Ingredients
- 1 cup heavy cream
- 8 oz lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Melt Butter and Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the finely chopped onion, minced garlic, celery, and carrot, then sauté until the vegetables are softened and translucent, about 5 to 7 minutes.
- Create the Roux: Stir in the all-purpose flour and cook for 2 minutes while stirring constantly to form a roux, which will help thicken the bisque.
- Add Liquids: Slowly whisk in the seafood stock and dry white wine, making sure to whisk vigorously to avoid lumps and create a smooth base.
- Season and Simmer: Add the tomato paste, smoked paprika, Old Bay seasoning, salt, and freshly ground black pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally to deepen the flavors.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, blend the soup in batches in a regular blender and return it to the pot.
- Add Cream and Crab: Stir in the heavy cream and lump crab meat gently. Cook on low heat for about 5 minutes, just enough to warm through without boiling to preserve the crab’s delicate texture.
- Adjust Seasoning and Serve: Taste the bisque and adjust the salt and pepper as needed. Serve hot, garnished with freshly chopped parsley and a wedge of lemon to squeeze over the top for brightness.
Notes
- Use fresh seafood stock if possible for the richest flavor, but good-quality store-bought stock works well.
- Be careful not to boil the soup after adding the cream and crab to avoid curdling and overcooking the crab meat.
- The bisque can be prepared ahead of time and gently reheated before serving.
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
- If you don’t have an immersion blender, use a regular blender and puree the soup in small batches to avoid spills and burns.
