Dungeness Crab & Corn Bisque Recipe

Mirepoix and roux

In a large heavy pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Stir in the garlic and cook 1 minute until fragrant.

Make the roux

Sprinkle in the flour and whisk to form a light roux; cook 2 minutes to remove raw flour taste.

Add tomato paste

Stir in tomato paste and cook for 1 minute to deepen color.

Deglaze

Pour in white wine; simmer until reduced by half, scraping up any browned bits from the bottom.

Simmer base

Add seafood stock and corn. Bring to a gentle simmer and cook 8-10 minutes to blend flavors.

Add dairy and crab

Stir in heavy cream and milk. Add thyme and bay leaf, continue to simmer on low heat for 5-7 minutes.

Finish seasoning

Season with salt, white pepper, and paprika. Do not boil vigorously after adding dairy.

Incorporate crab

Gently fold in lump crab meat; heat through for 2-3 minutes.

Texture

Optionally blend half of the soup with an immersion blender for a smoother texture, then rejoin with the rest.

Taste and adjust as needed, add lemon juice if using. Remove bay leaf before serving.

Ladle into cups, bowls, or a bread bowl. Garnish with chopped chives or parsley and an extra crab meat piece if desired.