Rich and lightly creamy, with just a touch of heat, this Crab Bisque recipe is filled with flavor from the sea. It's fancy enough to serve for a special dinner but also easy enough to enjoy on a weeknight!
Ingredients
4tablespoonsunsalted butter
1medium white onionfinely chopped
4ribs celeryfinely chopped
3large cloves garlicminced
¼cupall-purpose flour
6cupsseafood stockor substitute chicken or vegetable stock
2cupshalf & half
¼cupdry white wineor substitute sherry
½cupcanned crushed tomatoes
3tablespoonstomato paste
1teaspoonsmoked paprika
⅛teaspooncayenne pepper
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
2bay leaves
1 to 2poundsfresh or thawed frozen lump crab meatdepending on how much crab you want!
⅓cupminced fresh parsley
Instructions
In a large soup pot over medium heat, melt the butter. Add onion and celery and sauté for 7 minutes, or until soft. Add garlic and sauté 1 minute longer.
Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisking to break up any clumps. Then pour in the remaining broth and whisk again to incorporate.
Turn heat up to medium-high and bring broth to a boil. Then turn heat back down to medium, add the bay leaves, and simmer for 15 minutes. Add half & half and bring mixture back to simmering, stirring and scraping the pan bottom occasionally. Stir in white wine, crushed tomatoes, tomato paste, paprika, cayenne, salt, and pepper, and then very carefully blend the mixture with an immersion blender until smooth.
Reduce heat to medium-low and stir in the crab meat. Cook until heated through, about 5 to 10 minutes. Taste, adding more salt and pepper if needed.
Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika. Serve with oyster crackers and/or soft bread.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.