Description
Rich seafood pleasure crab bisque delivers coastal comfort with elegant French culinary technique. Delicate shellfish and smooth cream combine for an indulgent dining experience you’ll savor to the last spoonful.
Ingredients
Scale
- 1 lb lump crabmeat (picked through for shells (divided use))
- 4 cups fish stock or low-sodium vegetable broth
- 1 cup dry white wine (e.g., sauvignon blanc)
- 1/2 cup heavy cream
- 3 tbsps unsalted butter
- 3 tbsps all-purpose flour
- 2 tbsps tomato paste
- 1 medium yellow onion (finely chopped)
- 2 medium celery ribs (finely chopped)
- 2 garlic cloves (minced)
- 1 tsp old bay seasoning
- 1 bay leaf
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- finely chopped fresh parsley (for garnish)
Instructions
- In a spacious pot, melt butter over medium heat until it shimmers. Incorporate diced onions and celery, sautéing for approximately 7 minutes until they become translucent and tender. Season with salt and pepper, then introduce Old Bay seasoning, minced garlic, and tomato paste, stirring constantly for 2 minutes to develop a rich, aromatic base.
- Dust the vegetable mixture with flour, mixing thoroughly to create a smooth, light roux that eliminates any raw flour traces within 30 seconds.
- Slowly pour fish stock and white wine into the pot, integrating completely. Add bay leaf and allow the liquid to reach a gentle simmer. Reduce heat and let the mixture cook uncovered for 30 minutes, occasionally stirring to concentrate flavors and slightly reduce the liquid.
- Extract and discard the bay leaf. Transfer the soup in carefully managed batches to a blender, puréeing until completely smooth. Exercise caution to prevent hot liquid splatter. Return the silky mixture to the pot.
- Gently fold in heavy cream and half of the crabmeat. Warm the bisque over medium-low heat for 5 minutes, ensuring it remains just heated without reaching a boil to prevent cream separation.
- Portion the bisque into serving bowls. Crown each serving with remaining crabmeat and a delicate sprinkle of fresh parsley. Accompany with crusty bread or oyster crackers for a complete dining experience.
Notes
- Select fresh, high-quality crabmeat for the most vibrant and authentic seafood flavor in your bisque.
- Swap traditional fish stock with vegetable broth to create a lighter, vegetarian-friendly version of the soup.
- Keep blending temperature moderate to prevent potential burns and ensure a silky, smooth texture without splattering.
- Consider using low-fat cream or coconut milk for a healthier alternative that maintains the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 199 kcal
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 85 mg