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Crab Bisque

A creamy and comforting crab bisque that is perfect for any occasion, bringing warmth and satisfaction with every spoonful.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh crab meat (lump or backfin) Opt for high-quality crab for best results.
  • 4 cups seafood stock (or chicken stock)
  • 1 cup heavy cream For a lighter version, substitute half with milk or a non-dairy alternative.
  • ½ cup dry white wine Optional but recommended for enhancing flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 stick celery, chopped
  • 1 medium carrot, diced
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 pinch cayenne pepper Adjust according to spice preference.
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat, then add the onions, garlic, celery, and carrot. Sauté for about 5 minutes until they are soft and fragrant.
  2. Stir in the flour and cook for 1-2 minutes to form a roux.
  3. Pour in the white wine (if using) and simmer for a couple of minutes until the alcohol evaporates. Then add the seafood stock, Worcestershire sauce, and seasonings. Bring to a gentle boil.
  4. Reduce the heat and add the heavy cream. Let it simmer on low for about 15 minutes, stirring occasionally.
  5. Gently fold in the fresh crab meat and warm through for an additional 5 minutes, being careful not to shred the crab.
  6. Serve the bisque in bowls, garnished with fresh parsley and a dash of cayenne if desired.

Notes

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Enjoy with a light salad or crusty bread.