Chef Michael's She Crab Bisque Recipe

Make the roux

In a heavy-bottomed Dutch oven or saucepan, melt 3 tbsp unsalted butter with 1 tbsp oil over medium heat. Add 1 cup all-purpose flour and whisk constantly. Cook the roux, whisking frequently, for 6–8 minutes until it turns a deep tan color (Chef Michael's 'secret roux'), watching carefully so it doesn't burn. Reduce heat if necessary.

Once roux is a deep tan, gradually whisk in 1 cup seafood stock to loosen the roux into a smooth paste before adding the remaining liquids (this prevents lumps).

In a separate skillet over medium heat, melt remaining 1 tbsp butter (from the 4 tbsp) and add the diced onion, celery, and carrot. Sauté for 6–8 minutes until softened and beginning to color. Add the minced garlic and minced shallots and cook 1–2 minutes more until fragrant.

Stir the softened aromatics into the roux/stock mixture. Cook together 2–3 minutes to marry flavors.

Deglaze the aromatics pan with 1 cup dry white wine, scraping up any browned bits, then pour the wine into the pot with the roux and aromatics.

Add the remaining 3 cups seafood stock to the pot. Stir in 1 tbsp tomato paste and bring the mixture to a gentle simmer. Reduce heat to low and simmer, uncovered, for 20 minutes to develop flavor.

After simmering, carefully transfer about half of the soup to a blender (or use an immersion blender) and purée until very smooth. Return puréed portion to the pot and stir to combine for a silky texture. If you prefer an extra-silky bisque, strain through a fine-mesh sieve back into the pot.

Increase heat to low-medium. Stir in 2 tbsp cognac and 2 tbsp dry sherry (if using) and simmer 2 minutes to cook off alcohol and concentrate flavor.

Stir in 1 cup heavy cream and 1 cup whole milk slowly, then add the remaining 1 cup stock if desired to adjust consistency. Bring the soup to a gentle warm (do not boil once cream is added) and season with 1 tsp kosher salt, 1 tsp Old Bay, 1/2 tsp freshly ground black pepper, and 1/4 tsp cayenne (optional). Taste and adjust seasoning.

Gently fold in 1.5 cups fresh lump crab meat and 0.5 cup optional additional crab meat; warm through for 2–3 minutes. Avoid stirring too vigorously to keep lumps intact. Add 1 tbsp fresh lemon juice and 1 tbsp chopped parsley; stir gently.

Ladle the bisque into warmed bowls. Finish each serving with a drizzle of a little heavy cream if desired, a sprinkle of snipped chives (about 1 tsp per bowl), a pinch of paprika, and an extra crack of black pepper.

Serve immediately with crusty bread or toasted brioche. Leftovers keep refrigerated up to 2 days; rewarm gently over low heat, adding a splash of stock or cream to loosen if thickened.