Crab Bisque Soup
This creamy bisque features lump crab meat simmered in a rich, smooth, tomato-and-seafood-stock base seasoned with Old Bay.
Ingredients
- 1/4 cup unsalted butter 57g
- 1 medium yellow onion diced
- 3 stalks celery diced
- 1 1/2 tablespoons minced garlic about 4-5 cloves
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons Old Bay seasoning
- 1 can crushed fire-roasted tomatoes 28-ounce/794g
- 2 1/2 cups seafood stock 590 ml
- 2 bay leaves
- 3/4 cup half-and-half 180 ml
- 12 ounces lump crab meat picked over for shells, 340g
- 1 tablespoon fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened, about 6 to 8 minutes.
- Stir in the minced garlic, all-purpose flour, and Old Bay seasoning. Cook while stirring constantly for 1 minute until fragrant.
- Gradually pour in the seafood stock while stirring, then add the crushed tomatoes and bay leaves. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld together.
- Turn off the heat. Remove and discard the bay leaves. Use an immersion blender to carefully purée the soup directly in the pot until it is very smooth.
- Stir in the half-and-half until combined. Reserve about 1/4 of the crab meat for garnish.
- Add the remaining crab meat to the soup. Return the pot to medium-low heat and cook until the crab is just warmed through, about 2 to 3 minutes. Avoid boiling the soup after adding the cream and crab.
- Remove the pot from the heat. Stir in the lemon juice. Taste the bisque and season with kosher salt and black pepper as needed.
- Ladle the bisque into bowls. Top with the reserved crab meat and a sprinkle of fresh parsley before serving.
Notes
When blending hot liquids, be sure to work in batches if using a stand blender and leave the lid vent open, covering it with a folded kitchen towel to allow steam to escape.
For a richer soup, you can substitute heavy cream for the half-and-half.
Ensure any fish or seafood you cook reaches a safe internal temperature of 145°F (63°C). Since the lump crab meat in this recipe is pre-cooked, you only need to warm it through.