Original Post: https://www.evolvingtable.com/crab-bisque/
Crab Bisque Recipe
Crab Bisque is an incredibly creamy and irresistibly flavorful soup that will warm you right up. After you make a base of sautéed onion, garlic, and celery along with tomato paste, flour, and broth, blend until smooth and stir in lump crab meat.
Servings: 6 servings
Ingredients
- 3 Tbsp. butter salted
- 1 small onion sweet or white, finely diced
- 2 ribs celery finely diced
- 2 cloves garlic finely minced
- ¼ cup flour gluten-free 1-to-1 blend, if needed
- 2 Tbsp. tomato paste
- 1 ½ tsp. Old Bay seasoning
- ½ tsp. salt to taste
- 4 cups fish stock or vegetable broth, regular sodium
- 2 bay leaves
- 1 cup half and half heavy cream, or a dairy-free milk
- ½ lemon juice
- 1 lb. lump crabmeat divided
- Parsley fresh, finely chopped
Instructions
- Add butter to a large Dutch oven over medium heat and allow it to melt. Once melted add onion and celery. Cook for 3-4 minutes, or until the onion becomes translucent. Mix in garlic and continue sauteing for 30 seconds or until it becomes fragrant.
- Stir in flour, paste, seasoning, and salt. Cook for 2-3 minutes, stirring occasionally.
- Pour in the stock or broth and add the bay leaves. Turn the heat to high and bring everything to a boil. Reduce the heat to low, cover, and let simmer for 15-20 minutes.
- Pour in half and half and add the lemon juice. Puree the soup with a handheld immersion blender until smooth or carefully transfer it to a high-speed blender or food processor.
- Once pureed until creamy, stir in half of the crabmeat. Serve the bisque immediately with additional crabmeat and a sprinkle of finely chopped fresh parsley.
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: You can dice the vegetables up to 2 to 3 days before making if needed.
- How to store: Place leftover crab bisque in an airtight container and keep in the fridge for up to 3 to 4 days.
- How to freeze: Cream-based soups tend not to freeze well, but you can try by placing the bisque in a freezer-safe bag or container for up to 4 to 5 months.
- How to reheat: For the best results, warm this bisque back up in a stock pot or Dutch oven on the stove over medium heat until warmed through. Be careful not to boil it again or the cream can curdle.
Nutrition
Calories: 232kcal | Carbohydrates: 11g | Protein: 20g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1422mg | Potassium: 454mg | Fiber: 1g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 2mg