Description
This Crab Bisque recipe combines fresh crab meat, aromatic vegetables, and creamy rich broth to create a velvety, restaurant-quality seafood soup. Perfect for special occasions or cozy meals, it features a smooth texture balanced by the sweetness of crab and depth from tomato paste, white wine, and fresh herbs.
Ingredients
Scale
Seafood and Dairy
- 1 lb fresh crab meat
- 1 cup heavy cream
- 2 tbsp butter
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
Liquids and Seasoning
- 2 tbsp tomato paste
- 1 cup dry white wine
- 4 cups fish or seafood stock
- 2 sprigs thyme
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Aromatics: Melt butter in a large pot over medium heat. Add chopped onions, celery, and garlic, sautéing gently until fragrant and translucent. This forms the flavorful base for your bisque.
- Build the Flavor Base: Stir in tomato paste and cook for a few minutes to deepen its flavor. Pour in the dry white wine and allow it to reduce, enhancing the bisque’s complexity and balance.
- Add Stock and Herbs: Pour in the fish or seafood stock, then toss in fresh thyme sprigs and a bay leaf. Bring the mixture to a gentle simmer, allowing all the flavors to meld together beautifully.
- Blend to Perfection: Carefully remove the herb stems and bay leaf, then use an immersion blender to puree the soup until fully smooth. This step creates the signature velvety texture expected in a bisque.
- Finish with Crab and Cream: Lower the heat and gently stir in the fresh crab meat and heavy cream. Warm through without boiling to keep the cream from curdling and the crab tender.
- Season and Serve: Season the bisque with salt and freshly ground black pepper to taste. Garnish with fresh parsley or a drizzle of cream if desired before serving.
Notes
- Choose quality fresh or high-quality frozen crab meat for the best flavor and texture.
- Do not over-boil once the cream is added; keep heat low to maintain silky consistency.
- Balance acidity by using just enough wine and tomato paste to enhance but not overpower the bisque.
- Blend in batches if needed to prevent spills and ensure smoothness.
- For a chunkier bisque, reserve some crab meat to stir in after pureeing the soup base.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg