Maryland Crab Bisque Recipe

Sweat vegetables

In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the diced onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Make a roux and deglaze

Sprinkle the flour over the softened vegetables and stir constantly for 2 minutes to cook the raw flour taste and form a light blond roux. Slowly pour in the dry sherry while stirring to deglaze the pan, scraping any browned bits from the bottom. If using white wine, add it now as well and let it reduce by half, about 2–3 minutes.

Add liquids and simmer

Gradually whisk in the seafood (or chicken) stock until smooth. Bring the mixture to a gentle simmer and cook 10 minutes to meld flavors and slightly thicken. Stir in the tomato paste, Worcestershire sauce, Old Bay seasoning, hot sauce, and the milk. Continue to simmer on low for another 8–10 minutes, stirring occasionally.

Finish with cream

Lower heat to medium-low and stir in the heavy cream. Simmer gently (do not boil) for 5 minutes to warm through and combine. Taste and adjust seasoning with salt and pepper.

Add crab meat

Gently fold in the lump crab meat (and optional additional crab) into the warm bisque, allowing it to heat through for 2–3 minutes. Avoid vigorous stirring so the lumps remain intact.

Brighten and finish

Stir in the fresh lemon juice and chopped parsley. If desired, add 1 tsp extra sherry to finish and one additional pinch of Old Bay or salt to taste. Keep the bisque warm until serving.

Ladle the bisque into warmed bowls. Garnish with sliced chives, a sprinkle of parsley or Old Bay, and serve with croutons or toasted baguette slices. Offer extra hot sauce or sherry at the table.