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Crab Bisque Recipe

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4.4 from 4 reviews

This creamy and flavorful Crab Bisque is a comforting seafood soup made with tender lump crabmeat, aromatic vegetables, and a smooth blend of stock and cream. Rich in taste yet simple to prepare, this bisque features a luscious roux base accented with Old Bay seasoning and a hint of lemon juice, perfect for an elegant starter or a cozy meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Base Ingredients

  • 3 Tbsp. butter (salted)
  • 1 small yellow onion (finely diced)
  • 2 celery ribs (finely diced)
  • 2 garlic cloves (finely minced)
  • ¼ cup flour
  • 2 Tbsp. tomato paste
  • 1 ½ tsp. Old Bay seasoning
  • ½ tsp. salt (plus more to taste)

Liquids and Seasoning

  • 4 cups fish stock (or vegetable broth)
  • 2 bay leaves
  • 1 cup half and half
  • ½ lemon (juice)

Seafood and Garnish

  • 1 lb. lump crabmeat (divided)
  • Fresh parsley (finely chopped, for garnish)

Instructions

  1. Cook the butter and vegetables: In a large Dutch oven, melt the salted butter over medium heat. Add the finely diced onion and celery, cooking for 3-4 minutes until the onion becomes translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Make a roux: Stir in the flour, tomato paste, Old Bay seasoning, and salt. Cook this mixture for 2-3 minutes, stirring occasionally to combine and cook out the raw flour taste.
  3. Add the broth and bay leaves: Pour in the fish stock or vegetable broth and add the bay leaves. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the bisque simmer gently for 15-20 minutes to develop flavor.
  4. Puree the soup: Remove and discard the bay leaves. Add the half and half and lemon juice to the pot. Use a handheld immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-speed blender or food processor and puree until smooth, then return it to the pot.
  5. Stir in crabmeat and serve: Stir in half of the lump crabmeat gently to incorporate without breaking it up too much. Spoon the bisque into bowls and garnish with the remaining crabmeat and finely chopped fresh parsley. Serve immediately while hot for the best flavor and texture.

Notes

  • For a richer bisque, you can substitute heavy cream for the half and half.
  • If fish stock is unavailable, vegetable broth works well but may slightly alter the depth of flavor.
  • Use fresh lump crabmeat for best texture; canned crabmeat can be used in a pinch but may affect flavor.
  • Be careful not to over-blend the crabmeat to retain its delicate texture.
  • The bisque can be refrigerated for up to 2 days and gently reheated on the stovetop.

Find it online: https://cheftinaskitchen.com/crab-bisque-recipe/