Crab Bisque Recipe
User Reviews
5
Crab Bisque Recipe
Description
This Crab Bisque Recipe starts by melting butter and cooking diced onion and celery until translucent and fragrant with garlic. A mixture of flour and tomato paste is incorporated to form a thickened base, cooked with Old Bay seasoning and salt for savory depth. Fish stock or vegetable broth and bay leaves are added and simmered to develop flavor.
After simmering, the soup is blended until smooth and creamy, then enriched with half and half and lemon juice for brightness. Half of the crabmeat is stirred into the bisque, while the remainder is used as garnish to maintain texture contrast. The final touch is a sprinkling of freshly chopped parsley.
Serving the bisque immediately preserves its creamy texture and delicate crab flavor. It's recommended to use fresh jumbo lump crabmeat if possible for best taste. Storage instructions advise refrigeration for 3 to 4 days without freezing, as cream-based soups can separate upon thawing. Gentle reheating prevents curdling of the cream.
Ingredients
- 3 Tbsp. butter salted
- 1 yellow onion finely diced, small
- 2 celery finely diced, rib
- 2 garlic finely minced, cloves
- 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 leaf
- 1 cup half and half
- ½ lemon juice
- 1 lb. crabmeat divided, lump
- parsley fresh, finely chopped
Instructions
- Add butter to a large Dutch oven over medium heat and allow it to melt. Once melted add onion and celery. Cook for 3-4 minutes, or until the onion becomes translucent. Mix in garlic and continue sauteing for 30 seconds or until it becomes fragrant.
- Stir in flour, paste, seasoning, and salt. Cook for 2-3 minutes, stirring occasionally.
- Pour in the stock or broth and add the bay leaves. Turn the heat to high and bring everything to a boil. Reduce the heat to low, cover, and let simmer for 15-20 minutes.
- Remove the bay leaves and pour in the half and half and lemon juice. Purée the soup with a handheld immersion blender until smooth, or carefully transfer it to a high-speed blender or food processor.
- Once puréed until creamy, stir in half of the crabmeat. Serve the bisque immediately with additional crabmeat and a sprinkle of finely chopped fresh parsley.
Notes
- Use fresh jumbo lump crabmeat for better flavor; canned crabmeat is acceptable but less flavorful.
- Fish stock imparts authentic flavor, but chicken or vegetable broth can be used to avoid a fishy taste.
- Old Bay seasoning is essential; do not substitute as it defines the bisque's characteristic flavor.
- Gluten-free all-purpose flour blends can substitute regular flour for thickening if needed.
- Refrigerate leftover bisque in an airtight container for up to 4 days; avoid freezing to prevent cream separation.
- Reheat gently over medium heat; avoid boiling which may cause the cream to curdle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 1422mg | 59% |
| Potassium | 454mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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