Crab Bisque
Crab bisque is a luxurious and creamy soup that celebrates the delicate sweetness of crab meat with a rich, flavorful broth.
This recipe is perfect for seafood enthusiasts and anyone looking to indulge in a comforting bowl of soup that’s both elegant and satisfying. With a velvety texture and a hint of warmth from aromatic spices, crab bisque is ideal for special occasions or whenever you crave a taste of the sea.
Follow this recipe to create a bowl of homemade crab bisque that will impress your family and friends alike.
Ingredients
- 1 lb (450g) crab meat, fresh or canned (preferably lump crab meat)
- 4 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1/4 cup (30g) all-purpose flour
- 4 cups (960ml) seafood or chicken broth
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) dry sherry or white wine (optional)
- 1 bay leaf
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a hint of spice)
- Salt and pepper to taste
- Fresh chives or parsley, chopped (for garnish)
- Crusty bread or oyster crackers, for serving
How to Make Crab Bisque
Prepare the Crab Meat:
If using fresh crab, pick through the meat to remove any shells or cartilage. If using canned crab meat, drain and set aside.
Sauté Aromatics:
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until vegetables are softened and aromatic.
Make Roux:
Sprinkle flour over the sautéed vegetables. Stir constantly for 2-3 minutes to cook the flour and form a roux, which will help thicken the bisque.
Add Broth and Seasonings:
Gradually pour in seafood or chicken broth, stirring continuously to incorporate the roux into the liquid. Add bay leaf, paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer.
Simmer the Bisque:
Reduce heat to low and let the bisque simmer for 15-20 minutes, stirring occasionally, to allow flavors to meld together and vegetables to become tender.
Blend the Bisque (Optional Step):
For a smoother texture, you can use an immersion blender to carefully blend the bisque until it reaches your desired consistency. Alternatively, leave it chunky if preferred.
Add Crab Meat and Cream:
Stir in lump crab meat and heavy cream. If using, add dry sherry or white wine at this stage. Cook for an additional 5-7 minutes, just until the crab meat is heated through and the bisque is warmed.
Adjust Seasoning and Serve:
Taste the bisque and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving. Ladle the crab bisque into bowls, garnish with chopped fresh chives or parsley, and serve hot with crusty bread or oyster crackers on the side.
Chef’s Note
For an extra layer of flavor, consider using seafood broth instead of chicken broth. The addition of dry sherry or white wine enhances the depth of flavor in the bisque, but it can be omitted if preferred. Be cautious with salt as crab meat and broth can already be salty. Feel free to customize the spice level by adjusting the amount of cayenne pepper to suit your taste.
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 20g
- Carbohydrates: 12g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 800mg
- Fiber: 1g
- Sugars: 3g
Enjoy this crab bisque as a luxurious and comforting soup that brings the flavors of the sea to your table. It’s perfect for special occasions or when you want to treat yourself to a restaurant-quality dish at home.
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