Description
A rich and velvety homemade seafood soup featuring fresh lump crab meat, perfect for impressing guests or a cozy night in. This easy recipe delivers luxurious flavor with minimal fuss.
Ingredients
- 4 tbsp unsalted butter (56g)
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour (24g)
- 4 cups seafood stock or fish broth (960ml)
- 1 cup heavy cream (240ml)
- ½ cup dry white wine (120ml)
- 1 tsp Old Bay seasoning
- 1 cup fresh lump crab meat (150g)
- 1 tbsp tomato paste
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: pinch of cayenne pepper
Instructions
- Melt the butter in a large heavy-bottomed pot over medium heat. Add the finely chopped onion and celery, cooking gently until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle in the flour and whisk constantly for 2-3 minutes to cook out the raw flour taste without browning. It should form a thick paste coating the vegetables.
- Pour in the dry white wine, whisking to lift any bits off the bottom of the pot. Let it simmer and reduce slightly for about 2 minutes.
- Slowly whisk in the seafood stock, stirring to combine smoothly. Add the tomato paste, Old Bay seasoning, salt, and black pepper. Bring to a gentle simmer and cook for about 10 minutes.
- Stir in the heavy cream and gently fold in the lump crab meat. Warm through on low heat for 3-5 minutes without boiling to avoid toughening the crab. Taste and adjust seasoning as needed.
- Ladle the bisque into bowls and garnish with chopped fresh parsley. Optionally, drizzle with good olive oil or a squeeze of lemon.
Notes
Do not skip the roux step for silky texture. Use fresh or lump crab meat for best texture and flavor. Keep heat low when adding crab to avoid toughening. Avoid boiling after adding cream to prevent splitting. Use a dry white wine you enjoy drinking. Season gradually as Old Bay seasoning contains salt. The bisque tastes better the next day. For dairy-free, substitute heavy cream with full-fat coconut milk and butter with olive oil. For gluten-free, replace flour with gluten-free blend or cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately
- Calories: 280
- Sodium: 600
- Fat: 18
- Carbohydrates: 10
- Fiber: 1
- Protein: 18
Keywords: crab bisque, creamy crab soup, seafood soup, homemade bisque, easy crab recipe, seafood main dish, creamy soup