Description

A rich and velvety crab bisque layered with aromatics, spices, and cream. Whether served as a luxurious starter or the star of the table, this comforting soup delivers deep seafood flavor with every spoonful.

Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 small onion, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

0.5 cup dry white wine

3 cups seafood stock or chicken broth

1 teaspoon Old Bay seasoning

0.5 teaspoon paprika

0.25 teaspoon cayenne pepper (optional)

0.5 teaspoon salt

0.25 teaspoon black pepper

1 cup heavy cream

12 oz lump crab meat

1 tablespoon fresh lemon juice

1 tablespoon chopped parsley (optional)

Instructions

1. In a large pot, melt butter with olive oil over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic and cook 1 more minute.

2. Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in wine, deglazing the pot. Simmer for 1 minute.

3. Whisk in seafood stock. Add Old Bay, paprika, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes.

4. Use an immersion blender to puree until smooth. For chunkier texture, blend only half.

5. Stir in heavy cream and crab meat. Simmer on low for 5-7 minutes, avoiding a boil.

6. Remove from heat and add lemon juice. Taste and adjust seasoning. Garnish with parsley and serve hot.

Notes

Use fresh lump crab meat for the best flavor and texture.

Don’t boil the soup after adding cream and crab to prevent curdling.

Freeze leftovers in single servings for easy reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 3g
Sodium: 740mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 18g
Cholesterol: 95mg

Keywords: crab bisque, seafood soup, creamy crab soup