Creamy Crab Bisque (Print Version)
# Ingredients:
→ Base
01 -
3 tablespoons salted butter
02 -
1 small yellow onion, finely diced
03 -
2 celery ribs, finely diced
04 -
2 garlic cloves, finely minced
05 -
¼ cup all-purpose flour
06 -
2 tablespoons tomato paste
07 -
1 ½ teaspoons Old Bay seasoning
08 -
½ teaspoon salt, plus more to taste
→ Liquids
09 -
4 cups fish stock or vegetable broth
10 -
1 cup half and half
11 -
Juice of ½ lemon
→ Garnish
12 -
1 pound lump crabmeat, divided
13 -
Fresh parsley, finely chopped
14 -
2 bay leaves
# Instructions:
01 -
Melt butter in a large Dutch oven over medium heat. Add onion and celery, cooking for 3-4 minutes until onion becomes translucent. Mix in garlic and continue sautéing for 30 seconds until fragrant.
02 -
Stir in flour, tomato paste, Old Bay seasoning, and salt. Cook for 2-3 minutes, stirring occasionally to form a smooth paste.
03 -
Pour in the fish stock or broth and add bay leaves. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes to develop flavors.
04 -
Remove bay leaves. Add half and half and lemon juice. Purée the soup with a handheld immersion blender until smooth, or carefully transfer to a high-speed blender or food processor.
05 -
Once puréed to a creamy consistency, stir in half of the crabmeat. Serve immediately, garnishing each bowl with the remaining crabmeat and a sprinkle of finely chopped fresh parsley.
# Notes:
01 -
For best results, use fresh jumbo lump crabmeat rather than canned for superior flavor.
02 -
If concerned about fishiness, substitute fish stock with chicken or vegetable broth.
03 -
Old Bay seasoning is essential for authentic flavor - no substitutions recommended.
04 -
For gluten-free option, substitute regular flour with a 1-to-1 gluten-free blend.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing as cream may separate.
06 -
Reheat gently on stovetop over medium heat until warmed through, avoiding boiling to prevent cream from curdling.