Description
This rich and creamy Crab Bisque recipe delivers a delicious blend of seafood flavors enhanced by spices like smoked paprika and Old Bay seasoning. Made with fresh lump crab meat, a smooth roux base, and finished with heavy cream, this bisque is perfect for an elegant appetizer or a comforting meal in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 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 cup heavy cream
- 1/2 cup dry white wine
- 8 oz lump crab meat, picked over for shells
- 2 teaspoons tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Melt butter: Melt the unsalted butter in a large pot over medium heat until fully melted and starting to foam slightly.
- Sauté vegetables: Add the finely chopped onion, minced garlic, celery, and carrot to the pot. Sauté them together until the vegetables become soft and translucent, about 5 to 7 minutes.
- Make roux: Stir in the all-purpose flour and cook for 2 minutes while stirring constantly to create a smooth roux base that will thicken the soup.
- Add liquids: Slowly whisk in the seafood stock and dry white wine, making sure no lumps of flour remain, creating a smooth soup base.
- Season and simmer: Stir in 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 develop flavor.
- Puree the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, blend the soup in batches in a regular blender before returning it to the pot.
- Add cream and crab: Stir in the heavy cream and lump crab meat gently. Cook over low heat for another 5 minutes until heated through, careful not to let it boil to preserve the delicate crab texture.
- Final seasoning and serve: Taste and adjust the seasoning with salt and black pepper if needed. Serve the bisque hot, garnished with fresh chopped parsley and a squeeze of lemon juice for brightness.
Notes
- Use fresh lump crab meat if possible for the best flavor and texture.
- If seafood stock is unavailable, chicken stock can be used as a substitute.
- Be careful not to boil the soup after adding cream and crab to avoid curdling and toughening the crab meat.
- This bisque can be prepared a day ahead; reheat gently before serving.
- For a spicier bisque, add a pinch of cayenne pepper along with the Old Bay seasoning.
