Description
This Creamy Crab Bisque is a rich and flavorful seafood soup, made with fresh lump crab meat, seafood stock, and heavy cream. It’s smooth, velvety, and perfect for a cozy dinner or an elegant appetizer.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup fire-roasted tomatoes
- 3 cups seafood stock or clam juice
- ½ cup sherry cooking wine
- 1 tsp Old Bay seasoning
- 2 bay leaves
- 1 lb lump crab meat
- 1 cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- Fresh chives or green onions for garnish
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic for 10 minutes until soft.
- Stir in flour and cook for 1-2 minutes to form a light roux.
- Add fire-roasted tomatoes, seafood stock, sherry, Old Bay seasoning, and bay leaves. Bring to a simmer and cook for 15-20 minutes.
- Remove bay leaves and blend the soup until smooth using an immersion blender.
- Return to the pot, add heavy cream, crab meat, salt, black pepper, and smoked paprika. Cook for 3-5 minutes.
- Serve hot, garnished with fresh chives or green onions.
Notes
- For an ultra-smooth bisque, strain through a fine mesh sieve after blending.
- To freeze, omit the cream before storing and add it after reheating.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American