Description
This creamy Crab Bisque is a rich and flavorful soup made with lump crabmeat, aromatic vegetables, and a smooth blend of fish stock and cream. Perfectly seasoned with Old Bay and brightened with lemon juice, this bisque is a delicious starter or comforting meal that can be prepared in just 30 minutes.
Ingredients
Scale
Base Ingredients
- 3 Tbsp. butter (salted)
- 1 small yellow onion (finely diced)
- 2 celery ribs (finely diced)
- 2 garlic cloves (finely minced)
Thickening & Seasoning
- ¼ cup flour
- 2 Tbsp. tomato paste
- 1 ½ tsp. Old Bay seasoning
- ½ tsp. salt (plus more to taste)
- 2 bay leaves
Liquids
- 4 cups fish stock (or vegetable broth)
- 1 cup half and half
- ½ lemon (juice)
Main Protein & Garnish
- 1 lb. lump crabmeat (divided)
- Parsley (fresh, finely chopped)
Instructions
- Cook the butter and vegetables. In a large Dutch oven over medium heat, melt the butter. Once fully melted, add the diced onion and celery. Cook for 3-4 minutes until the onion turns translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Create the roux and season. Stir in the flour, tomato paste, Old Bay seasoning, and salt. Cook this mixture for 2-3 minutes, stirring occasionally to form a flavorful roux that thickens the bisque.
- Add broth and simmer. Pour in the fish stock or vegetable broth and add the bay leaves. Increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes to meld the flavors.
- Puree the soup. Remove and discard the bay leaves. Stir in the half and half and lemon juice. Use an immersion blender to puree the mixture until smooth and creamy, or carefully transfer to a high-speed blender or food processor and blend until smooth.
- Add crabmeat and finish. Fold in half of the lump crabmeat gently to maintain texture. Serve the bisque immediately topped with the remaining crabmeat and a sprinkle of freshly chopped parsley for a fresh finish.
Notes
- Using lump crabmeat provides the best texture and flavor; avoid imitation crab.
- Fish stock enhances the seafood flavor but vegetable broth can be used as a substitute for a lighter taste.
- Adjust salt according to taste, especially if using salted butter or salted broth.
- Be careful when pureeing hot liquids; blend in batches and hold the lid securely to avoid spills.
- To make this recipe gluten-free, substitute flour with a gluten-free all-purpose flour or cornstarch slurry.
