Crab Bisque
YIELDS:
4 - 6 serving(s)
Ingredients
3 tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or low-sodium vegetable broth)
1 c. dry white wine
1 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish
Directions
1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
4. Divide among bowls and garnish with remaining crab meat and parsley before serving.
That sounds delicious to me! Thank you!
I wonder if leftover bisque will keep in the freezer?
Tweaked this recipe quite a bit, and it came out beautifully!! First, I halved the recipe since I only had 8 Oz of lump crab. Added 1/2 C of fresh sliced mushrooms, doubled the Old Bay, added dried basil, 1/4 tsp Creole seasoning, no tomato paste, no bay leaf, a sprinkle or two of Beau Monde seasoning, less dry white wine, but made up for it with sherry. This was delicious!
Thanks for the recipe!