crab bisque

Chicken

Crab Bisque

Our creamy and flavorful crab bisque uses shortcuts, like using a roux and store-bought seafood stock for its base. Fresh lump crabmeat makes all the difference, too.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 celery ribs, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon old bay seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 3 tablespoons all-purpose flour
  • 4 cups seafood stock
  • 1-1/2 pounds lump crabmeat
  • 2 bay leaves
  • 1 cup half-and-half cream
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/4 cup packed fresh parsley sprigs, chopped

Directions

  • In a Dutch oven or large saucepan, melt butter over medium heat. Add onion and celery, cook until tender, 4-5 minutes. Stir in garlic, tomato paste, salt, Old Bay seasoning, thyme, pepper and if desired, cayenne; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes. Gradually add seafood stock until well combined. Add crab and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes to allow flavors to blend.
  • Stir in cream, wine, and lemon juice; heat through. Discard bay leaves. Garnish with parsley.

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