Crab Bisque Chincoteague
Dive into the rich, coastal flavors of Crab Bisque Chincoteague, a luxurious seafood soup inspired by the bounty of the Chesapeake Bay. This creamy bisque is made with tender, fresh crab meat, a velvety blend of seafood stock, heavy cream, and a splash of dry white wine for a sophisticated depth of flavor. Aromatics like finely chopped shallots, garlic, and a hint of tomato paste create a perfectly balanced base, while the iconic Old Bay seasoning adds a signature Chesapeake zing. Finished with a squeeze of fresh lemon juice and a sprinkling of chopped parsley, this bisque is as visually stunning as it is delicious. Ideal for a cozy dinner or an elegant starter, serve it piping hot with a side of crusty bread or oyster crackers for the ultimate seafood experience. Perfect for seafood lovers, this easy-to-follow recipe brings the taste of a coastal getaway straight to your table.
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Recipe Information
Ingredients
- 1 pound Fresh crab meat
- 4 tablespoons Butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 3 cups Seafood stock
- 1.5 cups Heavy cream
- 1 cup Dry white wine
- 2 tablespoons Tomato paste
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the finely chopped shallot and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and sauté for another 30 seconds, being careful not to burn it.
Sprinkle in the flour and whisk continuously for 2 minutes to create a roux.
Slowly pour in the seafood stock while whisking to avoid lumps forming. Continue stirring until the mixture thickens.
Stir in the heavy cream, white wine, and tomato paste until well combined.
Season the soup with Old Bay seasoning, paprika, salt, and black pepper. Bring the mixture to a gentle simmer over low heat.
Add the fresh crab meat, stirring gently to ensure the meat stays intact. Allow it to cook for 10-15 minutes, letting the flavors meld.
Stir in the fresh lemon juice and half of the chopped parsley.
Taste the bisque and adjust seasoning as needed, adding more salt, pepper, or Old Bay if desired.
Serve the crab bisque hot, garnished with the remaining chopped parsley.
Optionally, pair with a side of crusty bread or oyster crackers for dipping.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 3.4 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
