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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
10 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 of steamed crab meat more is OK
  • 2 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 2 roasted red bell peppers chopped
  • 5 cloves garlic chopped
  • 2 cups chopped tomato
  • 1 cup white wine
  • ¼ cup long grain rice
  • 2-3 tablespoons ancho-guajillo paste See the Recipe Notes - tomato paste is good to sub, but the flavor will change
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped basil
  • ½ - 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup heavy whipping cream

Instructions

    Cup of Yum
  1. 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.
  2. Heat a large pot to medium heat and add olive oil. Add carrots and onion and cook about 6-7 minutes, until softened.
  3. Add roasted red peppers, garlic and tomato. Cook another minute.
  4. Add white wine and allow to reduce by half.
  5. Add rice, chili paste, seafood stock, cilantro, basil and cayenne. Add salt and pepper to taste.
  6. Add about a pound of the cooked crab, reserving the rest for garnish.
  7. Stir and simmer about 30 minutes to allow the flavors to develop.
  8. Use a stick blender or food processor to puree the soup until nice and smooth.
  9. Add cream and 4 tablespoons lemon juice. Stir. Taste and adjust with salt and pepper as needed. Maybe more cayenne!
  10. Serve into bowls. Top with a bit of crab, a squeeze of lemon, and a bit of chopped cilantro. Enjoy!

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 (20%) 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: 8Serving

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.