Description
Rich and creamy Crab Bisque with sweet crab, aromatic vegetables, and a hint of Old Bay. Perfect for special occasions or a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup all-purpose flour
- 6 cups fish stock (or vegetable stock for a lighter flavor)
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 pound cooked crab meat, picked over for shells
- 1 cup heavy cream
- 1/4 cup tomato paste
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Optional garnishes: crab claws, croutons, a swirl of cream
Instructions
- Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
- Create the Roux and Build the Base: Sprinkle the flour over the sautéed vegetables. Cook, stirring constantly, for 1-2 minutes. Slowly pour in the fish stock (or vegetable stock), whisking constantly to prevent lumps from forming. Add the dry white wine to the pot. Bring the mixture to a simmer, stirring occasionally. Stir in the tomato paste and Old Bay seasoning. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld together.
- Add the Crab and Finish the Bisque: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very cautious when blending hot liquids, as they can splatter. Return the blended soup to the pot. Stir in the crab meat and heavy cream. Heat gently over low heat, being careful not to boil. Stir in the fresh lemon juice. Season with salt and freshly ground black pepper to taste. Heat through gently, about 5 minutes, until the crab is heated through. Again, avoid boiling.
- Serving the Creamy Crab Bisque: Ladle the creamy crab bisque into bowls. Garnish with chopped fresh parsley. Optional garnishes include crab claws, croutons, or a swirl of cream. Serve immediately and enjoy!
Notes
- Crab Meat: Lump crab meat is preferred, but claw meat is a more economical option.
- Stock: Fish stock provides the most authentic flavor, but vegetable stock works well as a substitute.
- Spice Level: Adjust the amount of red pepper flakes to your liking.
- Wine: If you don’t want to use wine, you can substitute it with an equal amount of fish stock or vegetable stock.
- Thickening: If you prefer a thicker bisque, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the last few minutes of cooking.
- Freezing: While you *can* freeze this bisque, the texture of the cream may change slightly upon thawing. If you plan to freeze it, it’s best to omit the cream until you’re ready to reheat and serve.
- Make it Vegetarian: For a vegetarian version, omit the crab meat and use vegetable stock. You can add some sautéed mushrooms or other vegetables for added flavor and texture.
- Serving Suggestions: Serve the bisque with a side of crusty bread for dipping. It also pairs well with a simple green salad.
- Make Ahead Instructions: You can prepare the bisque base (up to the point of adding the crab and cream) up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat the base gently over low heat, then stir in the crab, cream, and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes