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Roasted Red Pepper and Blue Crab Bisque Recipe
This velvety crab bisque recipe is made with roasted red peppers and blue crab caught from the Chesapeake Bay in Maryland during our anniversary trip.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
Calories:
333 kcal
Course:
Main Course, Soup
Cuisine:
French
Ingredients
- 10 cups seafood stock chicken stock is OK to sub, though the flavor won’t be as rich in seafood
- 1 ½ pounds crab meat more is OK, steamed
- 2 tablespoon olive oil
- 1 cup carrot chopped
- 1 cup onion chopped
- 2 roasted red bell peppers chopped
- 5 cloves garlic chopped
- 2 cups tomato chopped
- 1 cup white wine
- ¼ cup long grain rice
- 2-3 tablespoons ancho chile paste See the Recipe Notes - tomato paste is good to sub, but the flavor will change, with guajillo chile
- ¼ cup cilantro chopped
- 2 tablespoons basil chopped
- ½ - 1 teaspoon cayenne pepper
- salt to taste
- black pepper to taste
- 1 cup heavy whipping cream
Instructions
- To start, set your seafood stock aside along with the crab meat. If you’re making your own seafood stock, see the information above in the narrative.
- Heat a large pot to medium heat and add olive oil. Add carrots and onion and cook about 6-7 minutes, until softened.
- Add roasted red peppers, garlic and tomato. Cook another minute.
- Add white wine and allow to reduce by half.
- Add rice, chili paste, seafood stock, cilantro, basil and cayenne. Add salt and pepper to taste.
- Add about a pound of the cooked crab, reserving the rest for garnish.
- Stir and simmer about 30 minutes to allow the flavors to develop.
- Use a stick blender or food processor to puree the soup until nice and smooth.
- Add cream and 4 tablespoons lemon juice. Stir. Taste and adjust with salt and pepper as needed. Maybe more cayenne!
- Serve into bowls. Top with a bit of crab, a squeeze of lemon, and a bit of chopped cilantro. Enjoy!
Cup of Yum
Notes
- Serves 8-10
- For Your Reference: How to Roast Chili Peppers.
- Use This for the Recipe: Ancho-Guajillo Chili Paste.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
15g
(5%)
Protein
23g
(46%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
76mg
(25%)
Sodium
1919mg
(80%)
Potassium
715mg
(15%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
3330IU
(67%)
Vitamin C
19.8mg
(22%)
Calcium
190mg
(19%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 76mg | 25% |
| Sodium | 1919mg | 80% |
| Potassium | 715mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3330IU | 67% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 190mg | 19% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.