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Crab Bisque

Crab Bisque
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Crab Bisque is a luxuriously creamy, velvety soup featuring tender fresh crab meat in a silky broth infused with aromatic herbs, cream, and a gentle hint of spice. Perfect as a starter or comforting main, this recipe balances rich seafood flavors with smooth texture and is approachable for home cooks of any level.

Ingredients

Scale

Seafood and Dairy

  • 8 oz fresh crab meat
  • 1 cup heavy cream

Aromatics and Vegetables

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Fats and Thickeners

  • 3 tbsp butter
  • 3 tbsp all-purpose flour

Liquids and Condiments

  • 4 cups seafood stock
  • 2 tbsp tomato paste
  • 1 tbsp fresh lemon juice

Herbs and Seasonings

  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ tsp cayenne pepper (adjust to preference)

Instructions

  1. Sauté the Aromatics: Melt butter in a large pot over medium heat. Add finely chopped onion and minced garlic, cooking gently until soft and fragrant without browning—about 5 minutes. This slow sweating releases the sweetness essential for a rich bisque.
  2. Create the Roux: Sprinkle flour over the softened onions and garlic, stirring constantly to combine. Cook the roux for 1 to 2 minutes to remove the raw flour taste, ensuring the bisque will thicken perfectly without lumps.
  3. Add Liquids and Tomato Paste: Gradually whisk in the seafood stock, ensuring a smooth mixture with no lumps. Stir in tomato paste, fresh thyme, and bay leaf. Bring the soup to a gentle simmer and cook for 15 to 20 minutes to deepen and meld the flavors.
  4. Blend the Soup: Remove the bay leaf and thyme sprigs. Use an immersion blender or transfer the soup to a countertop blender and puree until silky smooth. This step creates the bisque’s classic creamy and velvety texture.
  5. Stir in Crab Meat and Cream: Gently fold in the fresh crab meat and heavy cream. Warm through on low heat, being careful not to boil once cream is added to prevent curdling. Finish by stirring in fresh lemon juice and seasoning with salt, pepper, and cayenne pepper to taste.

Notes

  • Use fresh crab meat whenever possible for the best flavor; high-quality canned crab can be a good substitute.
  • Don’t skip making the roux—it ensures the bisque has a rich, creamy thickness without heaviness.
  • Simmer gently to allow flavors to meld without breaking the cream.
  • Adjust salt carefully since seafood stock can be salty.
  • Always serve warm, never boiling, to maintain silky texture and prevent separating.

Nutrition

Keywords: crab bisque, creamy crab soup, seafood bisque, crab soup recipe, easy bisque, seafood starter, shellfish soup

Find it online: https://ninagourmet.com/crab-bisque/