Go Back

Crab Bisque

Print Recipe Pin Recipe

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.