Red Lobster Dungeness Crab Bisque
Dive into a bowl of decadence with this Red Lobster Dungeness Crab Bisque, a luxurious seafood soup that marries the sweetness of tender Dungeness crab with the creamy richness of heavy cream and the subtle kick of cayenne pepper. Perfectly seasoned and brimming with fresh aromatics like onion, celery, garlic, and a hint of dry white wine, this bisque is pure gourmet comfort in every spoonful. A velvety purée of sautéed vegetables and fish stock forms the base, enhanced by tomato paste for depth and a splash of paprika for color. Topped with fresh chives and optionally served with a squeeze of lemon, this soul-warming dish is ideal for a cozy dinner or an elegant starter. Ready in just an hour, it’s a true seafood indulgence that’s as impressive as it is easy to make.
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Recipe Information
Ingredients
- 1 lb Dungeness crab (cooked and shelled)
- 4 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 medium Yellow onion (finely chopped)
- 1 stalk Celery (finely chopped)
- 1 medium Carrot (finely chopped)
- 3 cloves Garlic (minced)
- 2 tbsp Tomato paste
- 1 cup Dry white wine
- 4 cups Fish stock (or seafood stock)
- 1 cup Heavy cream
- 1 leaf Bay leaf
- 1 tsp Paprika
- 0.25 tsp Cayenne pepper
- to taste Salt
- to taste Black pepper
- 2 tbsp Chives (finely chopped for garnish)
- optional (for serving) Lemon wedges
Instructions
In a large pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the chopped onion, celery, and carrot to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste to the pot and cook for another 2 minutes, stirring frequently.
Pour in the white wine and simmer for 3-4 minutes, allowing the alcohol to cook off while scraping any browned bits from the bottom of the pot.
Add the fish stock, bay leaf, paprika, and cayenne pepper to the pot. Stir to combine.
Bring the mixture to a simmer and reduce the heat to low. Cover and let it cook for 20 minutes to develop the flavors.
Remove the bay leaf from the pot and use an immersion blender to purée the mixture until smooth. Alternatively, carefully transfer the mixture to a blender and blend in batches.
Return the puréed soup to the pot. Stir in the heavy cream and the remaining 2 tablespoons of butter, allowing the bisque to heat through.
Gently fold in the Dungeness crab meat. Cook for 2-3 minutes or until the crab is warmed but not overcooked.
Season the bisque with salt and black pepper to taste.
Ladle the bisque into serving bowls. Garnish with chopped chives and a lemon wedge on the side, if desired.
Serve immediately and enjoy the rich, buttery flavors of the crab bisque!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 136 mg | 10% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 836 mg | 18% | |
*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.
