Creamy Crab Bisque
A silky bisque that balances sweet lump crab meat with a rich creamy base, brightened by Old Bay seasoning and smoked paprika.
Ingredients
Mirepoix
- 5 tbsp butter unsalted
- 1 small onion diced
- 2 stalks celery diced
Flavor Base
- 2 tbsp tomato paste
- 2 cloves garlic minced
Thickening
- 3 tbsp all-purpose flour
- 0.5 cup dry white wine
Simmer
- 4 cups seafood stock or fish stock
Finish
- 1.5 cups heavy cream
- 0.5 tsp Old Bay seasoning
- 0.25 tsp smoked paprika
- cayenne pinch
- 1 lb lump crab meat
- salt & pepper to taste
- fresh parsley chopped, for garnish
Instructions
Mirepoix
- In a large pot melt 5 tablespoons butter over medium heat. Add 1 small diced onion, 2 stalks diced celery, and 1 diced carrot. Cook, stirring, until veggies are soft, 8–10 minutes.
Flavor Base
- Stir in 2 tablespoons tomato paste and 2 minced garlic cloves. Cook, stirring, until fragrant, 2 minutes.
Thickening
- Sprinkle 3 tablespoons all-purpose flour into the pot. Stir and cook 1–2 minutes.
- Pour in ½ cup dry white wine, scraping up any browned bits. Cook until wine is reduced by half, about 3 minutes.
Simmer
- Stir in 4 cups seafood stock. Bring to a simmer, then reduce heat to low and simmer for 20 minutes.
- Use an immersion blender to puree until smooth.
Finish
- Stir in 1½ cups heavy cream, ½ teaspoon Old Bay seasoning, ¼ teaspoon smoked paprika, and a pinch of cayenne. Bring to a gentle simmer.
- Add 1 pound lump crab meat and warm until heated through, 2–3 minutes. Avoid boiling.
- Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving.
Notes
For best flavor, refrigerate the bisque overnight in an airtight container to let the spices meld.
Freeze any leftovers for up to 2 months. Thaw in the refrigerator before gently reheating.
Cool to room temperature before storing and refrigerate within two hours to ensure food safety.
Nutrition
Serving: 300gCalories: 420kcalCarbohydrates: 18g
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