Description
A luxurious and creamy crab bisque that’s perfect for seafood lovers. This recipe features fresh crab meat simmered in a rich broth with aromatic vegetables and herbs.
Ingredients
Scale
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup dry sherry or white wine
- 4 cups chicken or seafood broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound lump crab meat, picked over for shells
- 3/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, for garnish
Instructions
- In a large pot, melt 3 tablespoons of butter over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the flour and cook for 1-2 minutes until lightly golden.
- Add the sherry or wine and cook, stirring, until mostly evaporated, about 1 minute.
- Gradually stir in the broth, diced tomatoes, bay leaf, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove from heat and let cool slightly. Using an immersion blender or working in batches in a blender, puree the soup until smooth.
- Return the soup to the pot and stir in the crab meat and heavy cream. Cook over low heat until warmed through, about 5 minutes. Season with salt and pepper.
- Stir in the remaining 1 tablespoon of butter until melted.
- Serve hot, garnished with fresh chives or parsley.
Notes
For the best flavor, use fresh crab meat if available. The bisque can be made ahead and reheated gently. Adjust the cayenne to your spice preference.
Nutrition
- Calories: 320 kcal
- Sugar: 6g
- Fat: 24g
- Carbohydrates: 18g
- Protein: 16g