Crab Bisque
User Reviews
4.3
Crab Bisque
Description
Crab Bisque starts by sautéeing onions, celery, and garlic in butter until soft, then incorporating flour to create a roux. Gradually adding seafood stock and simmering with bay leaves builds a flavorful base. Half-and-half and white wine enrich the broth, while crushed tomatoes and tomato paste add depth and color. Smoked paprika and cayenne provide subtle warmth alongside kosher salt and black pepper for seasoning. The soup is carefully blended smooth with an immersion blender for a creamy texture.
Adding lump crab meat near the end heats it gently to preserve its delicate texture and flavor. The bisque finishes with a sprinkle of fresh parsley to introduce fresh herbal notes. This bisque is rich yet balanced, with a silky mouthfeel and the nuanced taste of crab elevated with spices and tomato.
It can be served as a first course or light main, especially paired with crusty bread or a green salad for a complete meal. The recipe allows substitution of chicken or vegetable stock if seafood stock is unavailable, and adjusting seasoning to taste ensures a personalized flavor profile.
Ingredients
- 4 tablespoons butter unsalted
- 1 white onion finely chopped, medium
- 4 celery ribs finely chopped
- 3 garlic minced, large cloves
- ¼ cup all-purpose flour
- 6 cups seafood stock or substitute chicken or vegetable stock
- 2 cups half-and-half
- ¼ cup white wine or substitute sherry, dry
- ½ cup crushed tomatoes canned
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 bay leaf
- 1 to 2 pounds lump crab meat depending on how much crab you want!, fresh or thawed frozen
- ⅓ cup parsley fresh, minced
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.
Notes
- Use fresh or properly thawed lump crab meat for best texture in the bisque.
- Simmer the broth gently after adding half-and-half to avoid curdling.
- The soup can be blended to smoothness or left slightly textured based on preference.
- Adjust seasoning with salt and pepper to taste before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 615kcal | 31% |
| Carbohydrates | 21g | 7% |
| Protein | 49g | 98% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 1g | 50% |
| Cholesterol | 272mg | 91% |
| Sodium | 1282mg | 53% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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