Description
Indulge in the rich and creamy goodness of this Best Crab Bisque, a classic seafood soup perfect for an elegant dinner starter. Made with lump crab meat, aromatic vegetables, and a blend of spices, this bisque is sure to impress.
Ingredients
For the Bisque:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion (finely diced)
- 1 small carrot (peeled and finely diced)
- 1 celery stalk (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry or white wine
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz lump crab meat (picked over)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- lemon wedges for serving (optional)
Instructions
- In a large saucepan, heat butter and olive oil over medium heat. Add onion, carrot, and celery and cook for 5–6 minutes until vegetables are soft.
- Stir in garlic and cook for 1 minute. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Add tomato paste and cook for another 30 seconds. Slowly pour in the sherry or wine, stirring to deglaze the pan.
- Gradually whisk in the stock, then stir in cream, milk, paprika, cayenne (if using), salt, and black pepper.
- Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until thickened and creamy.
- Add crab meat and Worcestershire sauce, then simmer for 3–4 more minutes until heated through.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and a squeeze of lemon if desired.
Notes
- For an extra smooth bisque, blend with an immersion blender before adding the crab meat.
- Serve with crusty bread or oyster crackers for a classic pairing.
