Crab Bisque Light
Indulge in the comforting elegance of Crab Bisque Light, a velvety seafood soup crafted with rich, aromatic ingredients yet lightened to perfection. This refined take on a classic bisque features tender lump crab meat nestled in a luxurious base infused with sautéed shallots, garlic, and a hint of Old Bay seasoning for a subtle coastal flair. Pureed to silky smoothness, with a touch of cream to round out its texture, this bisque is balanced by the freshness of parsley and a bright squeeze of lemon. Quick to prepare and irresistibly flavorful, it’s the ideal dish to elevate your weeknight meals or impress your guests during special occasions. Serve it hot and savor every spoonful of this seafood delight!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely diced
- 2 cloves Garlic cloves, minced
- 1 stalk Celery, finely chopped
- 1 medium Carrots, finely chopped
- 3 tablespoons All-purpose flour
- 3 cups Low-sodium chicken stock
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon Old Bay seasoning
- 0.5 cup Heavy cream
- 1 pound Cooked lump crab meat
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 wedges Fresh lemon wedges (optional, for serving)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced shallots, minced garlic, celery, and carrots to the pot. Sauté for 4-5 minutes, until the vegetables are tender and aromatic.
Sprinkle the flour over the vegetables and mix well to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the chicken stock while whisking continuously to avoid lumps.
Stir in the tomato paste, bay leaf, and Old Bay seasoning. Bring the mixture to a gentle simmer and cook for 10-12 minutes to allow the flavors to meld together.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches and blend until creamy.
Return the puree to low heat and stir in the heavy cream. Heat for 2-3 minutes, but do not let it boil.
Gently fold in the cooked crab meat, taking care not to break the lumps. Season with salt and black pepper to taste.
Allow the bisque to warm through for an additional 2-3 minutes, stirring occasionally.
Serve hot in bowls, garnished with fresh parsley. Add a squeeze of lemon juice if desired for a bright finish.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.8 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2629 mg | 56% | |
*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.
