Creamy Crab Bisque
A rich, elegant crab bisque featuring lump crabmeat, white wine, cream, and aromatic vegetables. Ready in under an hour, it’s perfect for entertaining or a cozy, comforting dinner.
4 Servings
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 medium celery ribs finely chopped
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon Old Bay seasoning
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups fish stock or low-sodium vegetable broth
- 1 cup dry white wine e.g., Sauvignon Blanc
- 1 bay leaf
- ½ cup heavy cream
- 1 pound lump crabmeat picked through for shells (divided use)
- Fresh parsley finely chopped, for garnish
Instructions
Sauté the Aromatics:
- In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and celery. Cook for approximately 7 minutes, stirring occasionally, until vegetables are softened. Season with ½ teaspoon salt and freshly ground black pepper to taste. Stir in the Old Bay seasoning, followed by the garlic and tomato paste. Cook for an additional 2 minutes, stirring frequently until fragrant and evenly incorporated.
Prepare the Roux:
- Sprinkle the flour evenly over the sautéed vegetables. Stir continuously for about 30 seconds to create a light roux. Ensure no raw flour remains.
Deglaze and Simmer:
- Gradually pour in the fish stock and dry white wine, stirring constantly to combine. Add the bay leaf. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to medium-low and cook, uncovered, for 30 minutes, stirring occasionally. The soup should reduce slightly as the flavors deepen.
Blend the Soup:
- Remove and discard the bay leaf. Working in batches, carefully transfer the soup to a blender and purée until completely smooth. Return the blended soup to the pot. Use caution when blending hot liquids to prevent splattering.
Finish with Cream and Crab:
- Stir in the heavy cream and half of the lump crabmeat. Warm the bisque gently over medium-low heat for about 5 minutes, stirring occasionally. Do not allow the soup to boil, as this may cause the cream to curdle.
Serve:
- Ladle the bisque into serving bowls. Top each with the remaining crabmeat and a garnish of fresh parsley. Serve immediately, ideally with crusty bread or oyster crackers.
Notes
To prepare this recipe gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure that both the fish stock and Old Bay seasoning are certified gluten-free, as some versions may contain trace amounts of gluten.