Description
This creamy Crab Bisque is a luxurious and flavorful soup that highlights the sweet, delicate taste of fresh crab meat. With the richness of butter, cream, and a touch of dry sherry, this bisque is a perfect way to enjoy seafood in a comforting, hearty dish.
Ingredients
Scale
- 1 lb fresh crab meat
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/4 cup dry sherry
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
- Stir in the flour and cook for 1-2 minutes, allowing it to absorb the butter and form a roux.
- Gradually pour in the seafood stock, stirring constantly to avoid lumps.
- Add the fresh crab meat and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Stir in the heavy cream and dry sherry, and season with salt and pepper to taste.
- Simmer for an additional 5 minutes until the bisque is heated through and slightly thickened.
- Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- You can use crab meat from a can if fresh crab is not available.
- If you prefer a smoother texture, use an immersion blender to puree the soup before serving.
- For an extra touch of flavor, add a dash of cayenne pepper or paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes