Real Crab Bisque
Dive into the decadence of real crab bisque, a rich and creamy seafood soup that feels as luxurious as dining seaside! This elevated dish starts with a flavorful medley of sautéed onions, carrots, and celery, infused with garlic and tomato paste for depth. A splash of dry white wine, a dash of Old Bay seasoning, and a hint of cayenne pepper add a delicate balance of tangy, savory, and mildly spiced notes. Puréed to perfection and enriched with heavy cream, this velvety bisque cradles tender lumps of sweet crab meat, making each spoonful irresistibly satisfying. Ready in under an hour and served hot with crusty bread or crackers, this restaurant-quality recipe is perfect for impressing guests or treating yourself to a gourmet-worthy meal.
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Recipe Information
Ingredients
- 4 tablespoons Butter (unsalted)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 1 medium Carrot (peeled and diced)
- 1 stalk Celery (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 4 cups Seafood stock
- 1 cup Heavy cream
- 0.5 cup Dry white wine
- 1 Bay leaf
- 1 teaspoon Old Bay seasoning
- 0.25 teaspoon Cayenne pepper (optional)
- 0.25 teaspoon Freshly cracked black pepper
- 1 pound Lump crab meat (picked over for shells)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- Salt (to taste)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and aromatic.
Stir in the garlic and cook for 1 minute, until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring frequently, allowing the paste to deepen in color.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually whisk in the seafood stock to prevent lumps. Bring the mixture to a simmer while stirring.
Add the bay leaf, Old Bay seasoning, cayenne pepper, and a pinch of black pepper. Simmer over low heat for 20 minutes, stirring occasionally.
Remove the bay leaf and use an immersion blender to purée the soup until smooth. Alternatively, transfer it to a stand blender in batches and blend carefully.
Return the blended soup to the pot. Stir in the heavy cream and white wine, heating gently over low heat (do not allow it to boil).
Add the crab meat and stir gently to combine, being careful not to break up the lumps of crab. Heat through for 5 minutes.
Taste and adjust seasoning with salt and additional black pepper if needed.
Ladle the crab bisque into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 706 mg | 15% | |
*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.
