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Creamy Crab Bisque Recipe

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3.9 from 15 reviews

This creamy Crab Bisque recipe captures the comforting flavors of a classic seafood soup, featuring fresh lump crab meat, perfectly seasoned with Old Bay, and thickened with a rich buttery roux. Easy to prepare and packed with flavor, this bisque is ideal for cozy dinners and family gatherings.

Ingredients

Base Ingredients

  • 3 Tbsp. salted butter
  • 1 small yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 2 garlic cloves, finely minced

Thickening and Flavorings

  • ¼ cup flour
  • 2 Tbsp. tomato paste
  • 1 ½ tsp. Old Bay seasoning
  • ½ tsp. salt, plus more to taste

Liquids and Broth

  • 4 cups fish stock or vegetable broth
  • 2 bay leaves
  • 1 cup half and half
  • ½ lemon, juiced

Seafood and Garnish

  • 1 lb. lump crabmeat, divided
  • Fresh parsley, finely chopped, for garnish

Instructions

  1. Sauté Aromatics: Add butter to a large Dutch oven over medium heat and allow it to melt. Once melted, add the finely diced onion and celery. Cook for 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and continue sautéing for 30 seconds until fragrant.
  2. Create the Roux and Base: Stir in the flour, tomato paste, Old Bay seasoning, and salt. Cook for 2-3 minutes, stirring occasionally to combine and cook off the raw flour taste.
  3. Add Broth and Simmer: Pour in the fish stock or vegetable broth and add the bay leaves. Increase heat to high and bring the mixture to a boil. Then reduce the heat to low, cover, and let it simmer gently for 15-20 minutes to develop flavor.
  4. Blend the Soup: Remove the bay leaves. Add the half and half and lemon juice to the pot. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a high-speed blender or food processor and blend until smooth.
  5. Incorporate Crab and Serve: Stir in half of the lump crabmeat into the creamy bisque. Ladle the soup into bowls and top with the remaining crabmeat. Garnish with freshly chopped parsley and serve immediately.

Notes

  • Use fresh lump crabmeat for the best texture and flavor.
  • Fish stock can be substituted with vegetable broth to keep the soup milder.
  • Adjust Old Bay seasoning and salt according to taste preference.
  • Handle pureeing carefully if transferring hot soup to a blender to avoid burns.
  • Garnish with parsley adds freshness and color to the bisque.

Find it online: https://marthatasty.com/creamy-crab-bisque-recipe/