Description
This creamy and flavorful Crab Bisque is a comforting seafood soup perfect for any occasion. Made with rich butter, aromatic vegetables, a hint of tomato paste, and seasoned with Old Bay, this bisque is pureed to silky perfection and finished with fresh lump crabmeat and a touch of lemon juice. Ready in just 30 minutes, it’s an elegant yet easy-to-make dish that serves six.
Ingredients
Soup Base
- 3 Tbsp. butter (salted)
- 1 small yellow onion (finely diced)
- 2 celery ribs (finely diced)
- 2 garlic cloves (finely minced)
- ¼ cup flour
- 2 Tbsp. tomato paste
- 1 ½ tsp. Old Bay seasoning
- ½ tsp. salt (plus more to taste)
- 4 cups fish stock (or vegetable broth)
- 2 bay leaves
Finishing Ingredients
- 1 cup half and half
- ½ lemon (juice)
- 1 lb. lump crabmeat (divided)
- Fresh parsley (finely chopped, for garnish)
Instructions
- Cook the butter and vegetables: In a large Dutch oven over medium heat, melt the butter. Add the finely diced onion and celery, cooking for 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the vegetable mixture. Add the tomato paste, Old Bay seasoning, and salt. Cook this mixture for 2-3 minutes, stirring occasionally, to develop flavor and remove the raw flour taste.
- Add broth and simmer: Pour in the fish stock or vegetable broth and add the bay leaves. Increase heat to high and bring the soup to a boil. Then reduce to low heat, cover, and let it simmer gently for 15-20 minutes to meld the flavors.
- Puree the soup: Remove and discard the bay leaves. Stir in the half and half and fresh lemon juice. Use a handheld immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a blender or food processor in batches and blend until smooth.
- Incorporate crabmeat and serve: Stir in half of the lump crabmeat to warm through. Ladle the bisque into bowls and garnish with the remaining crabmeat and a sprinkle of freshly chopped parsley. Serve immediately for best flavor and texture.
Notes
- Use fresh lump crabmeat if possible for the best flavor and texture.
- Fish stock provides a richer taste, but vegetable broth is a good alternative for a lighter bisque.
- Adjust the seasoning and lemon juice to taste for desired acidity and saltiness.
- This bisque can be made a day ahead and gently reheated on the stovetop before serving.
- For a thicker bisque, reduce the broth slightly before pureeing.
