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Crab Bisque Recipe

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4.2 from 13 reviews

This creamy and flavorful Crab Bisque recipe features a rich blend of sautéed vegetables, aromatic spices, and fresh lump crabmeat, all simmered in a luscious broth and finished with half and half for a smooth texture. Perfect for a comforting appetizer or a light meal, this bisque encapsulates the essence of seafood elegance with a hint of lemon zest for brightness.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 3 Tbsp. salted butter
  • 1 small yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 2 garlic cloves, finely minced
  • ¼ cup flour
  • 2 Tbsp. tomato paste
  • 1 ½ tsp. Old Bay seasoning
  • ½ tsp. salt (plus more to taste)
  • 4 cups fish stock (or vegetable broth)
  • 2 bay leaves
  • 1 cup half and half
  • ½ lemon, juice only
  • 1 lb. lump crabmeat, divided
  • Fresh parsley, finely chopped (for garnish)

Instructions

  1. Cook the butter and vegetables. In a large Dutch oven over medium heat, melt the butter. Add the finely diced onion and celery, and cook for 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and sauté for 30 seconds until fragrant.
  2. Make a roux and season. Sprinkle in the flour, then add the tomato paste, Old Bay seasoning, and salt. Cook the mixture for 2-3 minutes, stirring occasionally, to form a flavorful roux and cook out the raw flour taste.
  3. Add broth and bay leaves; bring to a boil. Pour in the fish stock (or vegetable broth) and add the bay leaves. Increase heat to high and bring the mixture to a boil.
  4. Simmer the bisque. Reduce the heat to low, cover the pot, and let the bisque simmer gently for 15-20 minutes to develop the flavors.
  5. Puree the soup. Remove and discard the bay leaves. Stir in the half and half and fresh lemon juice. Using a handheld immersion blender, puree the soup until smooth. Alternatively, transfer the soup carefully to a high-speed blender or food processor and blend until creamy.
  6. Incorporate crabmeat and serve. Fold in half of the lump crabmeat into the pureed bisque. Serve immediately, garnished with the remaining crabmeat and a sprinkle of finely chopped fresh parsley for color and freshness.

Notes

  • Use fresh or high-quality lump crabmeat for the best flavor and texture.
  • Fish stock enhances the seafood flavor, but vegetable broth can be used as a substitute for a milder taste.
  • Adjust the salt according to your preference and the saltiness of your stock or broth.
  • Be cautious when pureeing hot soup; blend in batches if using a traditional blender to avoid spills.
  • Garnish with fresh parsley and additional crabmeat to add texture and visual appeal.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Find it online: https://recipeteach.com/crab-bisque-recipe/