Description
Enjoy a rich and creamy crab bisque made with fresh crab meat, aromatic vegetables, and a touch of heavy cream. This luxurious soup is perfect as a starter or main dish, offering a velvety texture and deep flavors that will impress your guests.
Ingredients
Scale
- 1 pound fresh crab meat (or canned, drained)
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Once melted, add the chopped onion, garlic, carrot, and celery. Sauté the vegetables for about 5-7 minutes, or until they are soft and the onion is translucent.
- Sprinkle the flour over the sautéed vegetables. Stir well to combine and cook for an additional 2-3 minutes, stirring continuously to prevent the flour from burning.
- Gradually pour in the seafood stock while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 10 minutes.
- Reduce the heat to low and stir in the heavy cream until fully incorporated.
- Add the Worcestershire sauce, Old Bay seasoning, and lemon juice. Stir to combine.
- Gently fold in the crab meat, being careful not to break it up too much. Allow the bisque to simmer on low heat for another 5-10 minutes.
- Taste and adjust the seasoning with salt and pepper as needed. If desired, use an immersion blender to puree the soup to your preferred consistency.
- Ladle the creamy crab bisque into bowls and garnish with freshly chopped parsley.
Notes
- This bisque pairs wonderfully with crusty bread or a light salad.
- For an elevated presentation, drizzle extra cream on top or add a few pieces of crab meat as a garnish.
- For a bit of heat, sprinkle red pepper flakes or a dash of hot sauce before serving.
- Let the bisque cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- To reheat, warm gently on the stove over low heat, stirring occasionally. You may need to add a splash of water or additional cream to loosen it up.
- Freezing is also an option, but it’s best to freeze without the crab meat for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes