Crab Bisque

Decadent and rich, this creamy seafood soup is my dish of choice when I'm feeling like something warm, filling, and just a little fancy. It's luscious and oh-so-dippable. Bring on the oyster crackers and freshly baked bread because this soup asks for them!

Course Soup

Cuisine French

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 248kcal

Author Imma

Ingredients

1 pound (450g) lump crabmeat
2 tablespoons (30ml) olive oil
2 tablespoons (30g) butter
1 medium onion, chopped
2 teaspoons garlic, minced
1 stalk celery, diced
2 medium carrots, diced
1 teaspoon (1g) fresh thyme,
1 tablespoon (25g) tomato paste
2 tablespoon flour
½ cup (120ml) white wine
2 teaspoons (10ml) Worcestershire sauce
1 teaspoon (6g) Creole seasoning
1 teaspoon (2.3g) paprika
¼ teaspoon (.5g) cayenne pepper
1 bay leaf
2½- 3 cups seafood stock, adjust to desired thickness
Salt and freshly ground pepper to taste
1 cup (240ml) heavy cream

Instructions

Place a large, heavy pot over medium heat, melt butter, and drizzle in olive oil.
Next, add the onion, garlic, celery, carrot, and thyme. Cook until the vegetables are soft and the garlic is fragrant, stirring occasionally for about 5 minutes.
Then add the tomato paste and simmer until it coats the vegetables, about 2 minutes.
Sprinkle flour over the vegetables and cook until smooth and the flour fully absorbs the fat, about a minute. (That helps to thicken the soup later.)
Add the wine, Worcestershire sauce, Creole seasoning, paprika, cayenne, pepper, and bay leaf. Then stir to thoroughly combine all the ingredients.
Next, add the seafood stock. Reduce the heat and let your bisque simmer until the liquid is reduced and the flavors meld, stirring occasionally for 8-10 minutes.
Taste and season it with salt and pepper as needed.
Remove the bay leaf and pour the bisque into a blender. Puree in small batches to prevent pressure from building up inside.
Return the bisque to the pot, placing it over medium to low heat, and stir in the heavy cream and half of the crabmeat.
Simmer until it's just warmed through, about 5 minutes. Divide the bisque among your serving bowls and top with the remaining crabmeat. Garnish with chives before serving, and enjoy!

Notes

While I usually puree this soup in a blender in small batches, you can use a stick blender in the pot until it's smooth to save a little time and cleanup.
Don't forget to stir frequently. Since heavy cream is a prominent ingredient here, you'll need to stir quite often, scraping the bottom of the pot to keep it from burning.
Be careful not to overcook the crab. After adding the crab, your bisque is done as soon as it is heated through. Overcooked crabmeat can be tough and chewy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition