Lump Blue Crab Bisque Recipe

Toast Croutons

Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, minced garlic, parsley, oregano, salt and pepper on a rimmed baking sheet until evenly coated. Spread in a single layer and bake 8–12 minutes, tossing once, until golden and crisp. Remove and let cool slightly, then crush roughly with the back of a spoon or in a towel to create irregular pieces. Set aside.

Sauté Aromatics

In a heavy-bottomed pot or Dutch oven, melt 3 tbs butter over medium heat. Add diced onion, celery and carrot; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and tomato paste and cook 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze & Simmer

Pour in 1/4 cup dry sherry to deglaze the pan, scraping any browned bits from the bottom. Add the chopped tomato (or crushed tomato), fish/seafood stock, bay leaf and thyme. Stir in old bay seasoning, salt and pepper. Bring to a gentle simmer, then reduce heat and simmer uncovered for 12–15 minutes to allow flavors to meld.

Make Roux

While the base simmers, melt 2 tbs butter in a small saucepan over medium heat. Whisk in 2 tbs flour and cook, whisking constantly, for 2–3 minutes until the raw flour taste is gone and the roux takes on a light golden color. Remove from heat.

Incorporate Roux

Whisk the warm roux into the simmering soup a little at a time to thicken, simmering gently for another 5–7 minutes so the soup thickens slightly. Taste and adjust seasoning.

Add Crab & Cream

Lower heat to low and stir in lump blue crab meat, being careful not to break up large lumps. Stir in half-and-half (or heavy cream) and milk, warming through gently for 2–3 minutes—do not boil once cream is added. Remove bay leaf and thyme sprig (if used whole).

Finish with Sherry & Serve

Stir in the 2 tbs finishing sherry and optional 2 tbs heavy cream if you want extra richness. Adjust salt and pepper to taste. Ladle bisque into bowls, garnish each with a sprinkle of chopped chives or parsley and a generous pinch of the crushed herb croutons. Serve immediately with lemon wedge on the side if desired.