Description
This creamy crab bisque is rich, silky, and packed with sweet crab meat, balanced with aromatics and a hint of spice. Perfect for cozy nights or elegant dinners.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups seafood stock or broth
- 1 cup heavy cream
- 1 pound lump crab meat
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat a large pot over medium heat and melt the butter until foamy.
- Add chopped onion, celery, and carrot. Sauté until soft and fragrant, about 7 minutes. Stir in the garlic and tomato paste and cook for 2 more minutes.
- Sprinkle the flour over the vegetables and stir to coat. Let it cook for 1–2 minutes.
- Gradually pour in the seafood stock while whisking to avoid lumps. Add bay leaf and paprika.
- Bring to a simmer and cook gently for 20 minutes to blend flavors.
- Remove the bay leaf, then blend the soup using an immersion blender until smooth.
- Stir in the cream and crab meat. Heat gently without boiling.
- Ladle into bowls, garnish with parsley and cream swirl, and serve hot.
Notes
- For extra flavor, use fresh seafood stock if available.
- Add a pinch of cayenne for heat.
- Don’t boil after adding cream to prevent curdling.
- This bisque gets better the next day as flavors develop.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 5g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg
Keywords: creamy crab bisque, crab soup, seafood bisque, elegant soup, French bisque recipe