Easy Crab Bisque
Indulge in the rich, velvety flavors of this *Easy Crab Bisque*—a seafood lover's dream that's surprisingly simple to prepare. This creamy soup strikes the perfect balance between elegance and ease, using fresh lump crab meat, a touch of dry sherry, and a fragrant blend of sautéed onion, celery, and garlic. Paprika and tomato paste lend depth, while heavy cream and seafood stock create a luscious, silky texture. Ready in under an hour, this restaurant-quality bisque is ideal for weeknight dinners or special occasions. Garnished with fresh chives, it's a show-stopping centerpiece that pairs beautifully with crusty bread or a crisp green salad. Perfect for anyone craving a comforting bowl of seafood goodness!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium, chopped Yellow onion
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 1 teaspoon Paprika
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 4 cups Seafood stock
- 1.5 cups Heavy cream
- 2 tablespoons Dry sherry
- 1 pound Lump crab meat
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons, chopped (for garnish) Chives
Instructions
In a large pot or Dutch oven, melt butter and olive oil over medium heat.
Add the chopped onion and celery, and sauté for 5 minutes, or until the vegetables become soft and translucent.
Stir in the minced garlic, paprika, and tomato paste, and cook for 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables, and stir well to coat. Let it cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a simmer and let it cook for 10 minutes to thicken slightly.
Using an immersion blender (or carefully transferring to a blender in batches), blend the soup until smooth. Return the soup to the pot if you used a blender.
Reduce the heat to low, then stir in the heavy cream and dry sherry. Cook for 5 minutes, being careful not to let the soup boil.
Gently fold in the lump crab meat, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes to heat the crab through.
Ladle the bisque into bowls, garnish with chopped chives, and serve immediately.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 736 mg | 16% | |
*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.
