Crab Bisque
Ingredients
- 3 tbsp. salted butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp. Old Bay seasoning
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 3 tbsp. all-purpose flour
- 4 cups fish stock or low-sodium vegetable broth
- 1 cup dry white wine
- 1 bay leaf
- ½ cup heavy cream
- 1-pound lump crab meat
- Fresh parsley, chopped, for garnish
Instructions
- Using a large pot, over medium heat, melt the butter.
- Add the onion and celery to pot; sauté onion until softened.
- Season with salt, pepper and Old Bay seasoning.
- Add garlic and tomato paste; cooking until aromatic.
- Sprinkle in the flour to create a roux; ensuring the flour is fully absorbed.
- Gradually add the fish stock (or vegetable broth) and white wine with along a bay leaf.
- Allow the bisque to simmer and thicken.
- Remove from the heat; remove the bay leaf; use an electric blender to blend until smooth.
- Return the pot to the heat; mix in the heavy cream and half the crab meat; warming gently.
- Serve with the extra crab meat and parsley.
Notes
Wine Swap: substitute wine with an equal amount of additional fish stock with a squeeze of lemon for acidity.
Dairy-Free Version: replace heavy cream with coconut cream for a dairy-free alternative that retains the bisque’s creamy texture.
Adding Vegetables: feel free to include other vegetables like diced carrots or potatoes for a heartier dish.