Classic Homemade Crab Bisque (Print version)
A silky crab bisque made with lump crab, seafood stock, sherry, cream, and a gentle roux for a rich homemade soup.
# Ingredients:
For the bisque base
01 -
3 tablespoons unsalted butter
02 -
1 medium shallot, finely chopped
03 -
1 celery rib, finely chopped
04 -
1 small carrot, finely chopped
05 -
2 cloves garlic, minced
06 -
3 tablespoons all-purpose flour
07 -
1 tablespoon tomato paste
08 -
1 teaspoon Old Bay seasoning
09 -
1/2 teaspoon sweet paprika
10 -
1/4 teaspoon cayenne pepper, optional
For finishing
11 -
1/2 cup (120 ml) dry sherry
12 -
4 cups (960 ml) warm seafood stock
13 -
1 cup (240 ml) heavy cream
14 -
1 lb (450 g) cooked lump crab meat, picked over for shells
15 -
1 tablespoon fresh lemon juice, plus more to taste
16 -
Salt and black pepper, to taste
17 -
2 tablespoons chopped fresh chives or parsley
# Instructions:
01 -
Melt the butter in a Dutch oven over medium heat. Add shallot, celery, and carrot, then cook for 5-6 minutes until softened but not browned. Stir in the garlic for 30 seconds.
02 -
Sprinkle in the flour, tomato paste, Old Bay, paprika, and cayenne if using. Cook for 2 minutes, stirring often, until the mixture smells nutty and the tomato paste darkens slightly.
03 -
Whisk in the sherry and let it bubble for 1 minute. Slowly whisk in the warm seafood stock until smooth, scraping the bottom of the pot as you go.
04 -
Reduce the heat and simmer uncovered for 18-20 minutes, stirring now and then, until the vegetables are tender and the base has lightly thickened.
05 -
Blend the soup with an immersion blender until very smooth, or blend carefully in batches. For an extra silky bisque, strain through a fine-mesh sieve and return it to the pot.
06 -
Lower the heat to gentle. Stir in the heavy cream, then fold in about three quarters of the crab. Warm for 2-3 minutes without boiling.
07 -
Stir in lemon juice, then season with salt and black pepper to taste. Ladle into bowls and top with the reserved crab and chives or parsley.
# Good to know:
01 -
Use refrigerated pasteurized lump crab for the best balance of flavor, texture, and convenience.
02 -
Do not boil the bisque after adding cream or crab.
03 -
For a smoother restaurant-style finish, strain the blended base before adding crab.