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Ingredients
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Base & Aromatics
Thickening & Liquid
Crab & Flavor
Finishing & Garnish
Method
Base & Aromatics
Sweat vegetables
In a medium saucepan or Dutch oven over medium heat, melt 3 tbs unsalted butter. Add the diced onion, celery and carrot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes.
Add aromatics
Stir in the minced garlic and 1 tbs tomato paste and cook 1 minute until fragrant. Add 1/4 cup dry sherry or white wine to deglaze the pan, scraping any browned bits from the bottom; reduce by half, about 1–2 minutes.
Thickening & Liquid
Make roux
Sprinkle 3 tbs all-purpose flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste without letting it brown significantly.
Add stock and simmer
Slowly whisk in 4 cups fish or shellfish stock (or low-sodium chicken stock) until smooth. Add the bay leaf and thyme. Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 15 minutes to thicken and allow flavors to meld.
Finish with milk and cream
Stir in 1 cup whole milk and 1/2 cup heavy cream. Heat gently — do not boil — for 3–4 minutes until warmed through and slightly thicker.
Crab & Flavor
Prepare crab
If using whole-shell or fresh crab, remove meat and pick for shells. Gently fold 2 cups lump crab meat into the warm bisque, reserving 1/4 cup for garnish if desired. Add 1 tsp Old Bay seasoning, 1 tsp salt (adjust later to taste), 1/2 tsp pepper and 1 tbsp lemon juice. Heat just until the crab is warmed through, about 2–3 minutes; do not boil to preserve delicate texture.
Taste and adjust seasoning. Remove and discard the bay leaf. If you prefer a smoother bisque, remove 1 to 1 1/2 cups of the soup and purée in a blender until silky, then return it to the pot and stir to combine.
Finishing & Garnish
Mount with butter and serve
Off the heat, stir in 1 tbs unsalted butter to enrich the bisque and give it a glossy finish. Spoon into cups or bowls, garnish with reserved crab meat (if set aside), chopped chives or parsley, and a few crusty bread pieces or croutons if using.
Serve immediately. Estimated yield: about 4 cups (4 small cup servings). Adjust final seasoning with salt, pepper or a squeeze more lemon if desired.