Description
Crab bisque is a smooth, creamy, and highly seasoned soup of French origin, traditionally made from crustaceans like crab.
Ingredients
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- 4 tablespoons unsalted butter
- 1 medium sweet onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 (14.5-ounce) can fire-roasted tomatoes, undrained
- 2 cups seafood stock or clam juice
- 1/2 cup dry sherry
- 2 bay leaves
- 1/2 teaspoon Old Bay seasoning
- 2 cups heavy cream
- 1 pound lump crab meat
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives or green onions, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté until the vegetables are softened, about 10 minutes.
- Stir in the flour and cook for 2-3 minutes, ensuring the mixture doesn’t brown.
- Add the fire-roasted tomatoes (with their juices), seafood stock, dry sherry, bay leaves, and Old Bay seasoning. Stir to combine.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Remove the bay leaves. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Stir in the heavy cream and lump crab meat. Season with salt and pepper to taste. Continue to cook over low heat for an additional 3-5 minutes, until the crab is heated through.
- Ladle the bisque into bowls, garnish with chopped chives or green onions, and serve warm.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half or milk, though the bisque will be less creamy.
- If seafood stock is unavailable, clam juice or chicken broth can be used as substitutes.
- This bisque can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.