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Ingredients
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Base Ingredients
Liquid Ingredients
Seasoning
Crab Meat
Method
Preparation
- 1
- 2
Add Garlic
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 3
Make Roux
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2-3 minutes to form a roux, stirring constantly.
Cooking
- 4
Add Stock
Gradually add the fish stock while whisking to prevent lumps. Bring the mixture to a simmer.
- 5
Stir in Cream and Sherry
Once simmering, stir in the heavy cream and dry sherry. Allow to cook for another 10 minutes, stirring occasionally.
- 6
Season the Bisque
Add cayenne pepper, Old Bay seasoning, salt, and black pepper. Stir well to combine all the flavors.
- 7
Add Crab Meat
Gently fold in the lump crab meat, being careful not to break it up too much. Simmer on low heat for an additional 5 minutes.
