Description
This luxurious crab bisque delivers restaurant-quality flavor with a velvety texture, aromatic vegetables, and tender lump crab meat—all made in just 90 minutes.
Ingredients
Scale
- 2 cups lump crab meat
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, finely diced
- 2 tablespoons tomato paste
- 1/4 teaspoon cayenne pepper
- 1/2 cup dry sherry
- 3 cups seafood or chicken stock
- 1 1/4 cups heavy cream
- 2 tablespoons chopped fresh chives or parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Melt butter in a pot over medium heat. Add shallots, garlic, and celery; sauté 4–5 minutes.
- Stir in tomato paste and cayenne; cook 2 minutes.
- Deglaze with sherry, scraping the pot and simmering 2 minutes.
- Add stock and bring to a gentle boil. Reduce heat, add cream, and simmer 10–15 minutes.
- Blend with an immersion blender for smoothness if desired; strain for a refined texture.
- Gently fold in crab meat and cook 2–3 minutes until heated through.
- Season with salt and pepper. Serve in warm bowls and garnish with chives or parsley.
Notes
Do not overcook the crab; add it at the end to maintain tender texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: Varies
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: Varies
Keywords: crab bisque, seafood bisque, creamy crab soup, luxury soup