Description
A rich and creamy crab bisque that combines tender lump crab meat with a flavorful blend of sautéed vegetables, seafood stock, and spices. This comforting seafood soup is perfectly balanced with a touch of smoky paprika and Old Bay seasoning, finished with fresh parsley and a splash of lemon for brightness.
Ingredients
Scale
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
- 4 cups seafood stock (or chicken stock)
- 1/2 cup dry white wine
- 1 cup heavy cream
Seasonings and Crab
- 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 and sauté vegetables: Melt the butter in a large pot over medium heat. Add the onion, garlic, celery, and carrot; sauté until vegetables are soft and translucent, about 5 to 7 minutes.
- Make roux: Stir in the flour and cook for 2 minutes, stirring constantly to form a roux that will thicken the bisque.
- Add liquids: Slowly whisk in the seafood stock and dry white wine, making sure no lumps remain for a smooth base.
- Season and simmer: Add the tomato paste, smoked paprika, Old Bay seasoning, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, to develop the flavors.
- Blend the soup: Use an immersion blender to puree the soup until smooth and creamy, or carefully blend in batches using a regular blender and return it to the pot.
- Finish bisque with cream and crab: Stir in the heavy cream and lump crab meat. Cook gently for another 5 minutes until heated through, taking care not to boil to maintain the delicate texture.
- Adjust seasoning and serve: Taste and adjust with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley and a squeeze of lemon juice for brightness.
Notes
- For the stock, seafood stock will provide the best flavor, but chicken stock can be used as a substitute.
- Be careful not to boil after adding the cream to prevent curdling.
- Picking through the crab meat carefully to remove shells is essential for a smooth bisque texture.
- This bisque can be made in advance and gently reheated before serving.
- Adjust thickness by adding more stock if desired.
