King Crab Bisque
Dive into a bowl of luxurious indulgence with this King Crab Bisque—a creamy, rich seafood soup that’s perfect for special occasions or when you’re craving something truly decadent. Made with sweet, tender king crab meat, a velvety base of sautéed aromatic vegetables, and a splash of dry white wine, this bisque is brimming with complex flavors. A touch of paprika and optional cayenne pepper lend subtle warmth, while heavy cream adds silky smoothness. Puréed to perfection and finished with a sprinkle of fresh parsley, this elegant soup is as visually stunning as it is delicious. Whether served as a starter or the star of the meal, this King Crab Bisque brings restaurant-quality sophistication to your table in just an hour. It’s a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 medium celery stalk, finely chopped
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups seafood stock
- 1 cup heavy cream
- 1 pound king crab meat, cooked and shredded
- 1 whole bay leaf
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Sprinkle in the flour and stir to coat the vegetables evenly. Cook for 2 minutes to create a roux.
Add the tomato paste and stir well to combine.
Slowly pour in the white wine, deglazing the pot by scraping up any browned bits on the bottom. Allow the wine to simmer for 2–3 minutes.
Add the seafood stock, bay leaf, paprika, and cayenne pepper (if using). Stir well and bring the mixture to a simmer. Reduce the heat to low and let it cook for 20 minutes.
Remove the bay leaf and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the mixture to a blender and purée in batches.
Return the puréed soup to the pot and stir in the heavy cream.
Gently fold in the cooked and shredded king crab meat. Allow the bisque to simmer on low for an additional 10 minutes to heat through.
Season the bisque with salt and black pepper to taste.
Ladle the bisque into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 782 mg | 17% | |
*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.
