Crab Bisque Recipe
RICH AND CREAMY WITH FRESH JUMBO LUMP CRAB
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Ingredients
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Bisque Base
Crab & Finish
Garnish (optional)
Method
Bisque Base
- 1
Sweat vegetables
In a large heavy-bottomed pot or Dutch oven, heat 1 tbs oil and 2 tbs butter over medium heat until butter melts. Add the diced onion, celery and carrot and a pinch of salt. Sweat gently, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Do not brown.
- 2
- 3
Make roux
Sprinkle the flour over the vegetables and stir to coat. Cook the flour for 2–3 minutes, stirring constantly, to remove the raw flour taste. The mixture will thicken slightly.
- 4
Deglaze
Slowly pour in the white wine while scraping the bottom of the pot to deglaze. Bring to a simmer and reduce by about half, 3–4 minutes.
- 5
Add stock and seasonings
Stir in the shellfish stock, crushed tomatoes, bay leaves, thyme sprigs, Old Bay, paprika, salt and black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 20 minutes to meld flavors.
- 6
Purée (optional) & finish with cream
Remove bay leaves and thyme stems. For a silky bisque, use an immersion blender to purée the soup until smooth (leave some texture if you prefer). Return to low heat and stir in the heavy cream. Heat gently—do not boil—until warmed through, about 3–5 minutes. Taste and adjust seasoning with additional salt, pepper, and lemon juice.
Crab & Finish
- 7
Warm crab
In a small sauté pan, melt 1 tbs butter over medium-low heat. Add the jumbo lump crab meat and gently warm for 1–2 minutes, tossing carefully so lumps remain intact. Season lightly with a pinch of salt, the optional cayenne (if using), and half the chopped parsley. Remove from heat—do not overcook.
- 8
- 9
Plate and garnish
Serve the bisque in warm bowls. Top each bowl with the reserved jumbo lump crab, a sprinkle of chives and remaining parsley, a drizzle of heavy cream if desired, and a few croutons or toasted brioche. Finish with an extra crack of black pepper and a light squeeze of lemon if desired.
