Maryland Crab Bisque Recipe

Sweat vegetables

In a large heavy pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in the tomato paste and the remaining 2 tablespoons of butter. Cook, stirring, 2–3 minutes until the paste darkens slightly and the butter incorporates.

Deglaze

Pour in the white wine or dry sherry and simmer briskly for 2 minutes, scraping any browned bits from the bottom of the pot.

Add stock and simmer

Add the fish or chicken stock and the bay leaf. Bring to a gentle simmer, reduce heat to maintain a low simmer, and cook uncovered for 12–15 minutes to let flavors meld.

Add crab meat

Fold in the picked crab meat and warm through for 3–4 minutes. Remove and discard the bay leaf. Reserve about 1/3 cup of crab meat for garnish if desired.

Make a slurry

Whisk the flour into the whole milk until smooth to make a slurry (no lumps). Temper by slowly ladling about 1/2 cup of the hot broth from the pot into the slurry while whisking to raise its temperature.

Thicken bisque

Gradually whisk the warmed slurry back into the simmering soup. Cook, stirring frequently, for 4–6 minutes until the bisque begins to thicken slightly.

Add cream

Lower the heat to a gentle low heat and stir in the heavy cream. Do not boil after adding cream; simmer gently for 3–4 minutes to combine.

Season

Stir in the Old Bay seasoning, salt, and black pepper. Taste and adjust seasoning as needed. Add the fresh lemon juice to brighten the flavor.

Finish with sherry & herbs

If using, stir in the optional 1 tablespoon of sherry for a finishing lift. Add the chopped parsley and gently fold in. Reserve a little parsley for garnish.

Ladle the bisque into warmed bowls. Top each bowl with the reserved crab meat, a drizzle or dollop of crème fraîche (or extra cream), a sprinkle of chopped chives and parsley, and serve with toasted baguette slices alongside.