Description
A rich and creamy crab bisque perfect for seafood lovers, featuring tender lump crab meat in a velvety smooth soup enhanced with a delicate blend of aromatics, tomato paste, and smoky spices. This elegant yet approachable recipe is ideal for a comforting starter or a light meal in just 45 minutes.
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
Liquids & Seasonings
- 4 cups seafood stock (or chicken stock)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 teaspoons tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
Seafood & Garnishes
- 8 oz lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Melt the Butter: In a large pot over medium heat, melt the unsalted butter until fully liquefied and hot, preparing the base for sautéing your aromatics.
- Sauté Vegetables: Add the finely chopped onion, minced garlic, celery, and carrot to the melted butter. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 to 7 minutes, which will build foundational flavors.
- Make the Roux: Stir in the all-purpose flour to the sautéed vegetables and cook for 2 minutes, stirring constantly to form a smooth roux. This step helps thicken the bisque.
- Add Liquids: Slowly whisk in the seafood stock and dry white wine (gradually to avoid lumps), combining thoroughly to create a smooth soup base.
- Season and Simmer: Incorporate the tomato paste, smoked paprika, Old Bay seasoning, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally to meld the flavors and slightly reduce the liquid.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, blend in batches in a regular blender and then return to the pot for a velvety texture.
- Add Cream and Crab: Stir in the heavy cream and gently fold in the lump crab meat. Warm the soup for an additional 5 minutes over low heat, making sure not to boil, to heat the crab through and retain its delicate texture.
- Finish and Serve: Adjust the seasoning with additional salt and pepper as needed. Serve the bisque hot, garnished with freshly chopped parsley and a squeeze of lemon juice for brightness and freshness.
Notes
- For a richer flavor, use homemade seafood stock if available.
- Be careful not to boil the bisque after adding cream to prevent curdling.
- Picking over crab meat for shells ensures a smooth, enjoyable eating experience.
- White wine adds acidity and depth; if preferred, use a non-alcoholic substitute like more stock with a splash of lemon juice.
- This bisque can be made a day ahead and reheated gently for improved flavor melding.
