The Best Crab Bisque
A dish that encapsulates the essence of gourmet comfort food. Rich, creamy, and brimming with the delicate flavors of fresh crab meat, this bisque promises an indulgent experience that transports your taste buds straight to the seaside. Perfect for a cozy dinner or a festive gathering, this recipe will show you how to whip up a restaurant-quality bisque in the comfort of your own kitchen.
Equipment
- Cutting board and sharp knife
- Wooden spoon or spatula
Ingredients
- 3 tbsp. butter
- 1 medium onion finely chopped
- 2 stalks celery finely chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 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
Instructions
- In a large, heavy pot over medium heat, melt butter. Add onion and celery, cooking until softened, about 5 minutes. Season with salt, pepper, and Old Bay seasoning.
- Stir in minced garlic and tomato paste, cooking until the garlic is aromatic and the vegetables are well-coated, about 2 minutes.
- Sprinkle flour over the vegetables, cooking until the flour is fully absorbed, about 1 minute.
- Gradually pour in fish stock and white wine, adding the bay leaf. Reduce heat and simmer, allowing the liquid to reduce and flavors to blend, about 30 minutes, stirring occasionally.
- Remove the bay leaf and use an immersion blender to purée the soup until smooth.
- Return the pot to a medium-low heat and stir in heavy cream and half of the crab meat. Heat until just warmed through, about 5 minutes.
- Serve the bisque in bowls, garnished with remaining crab meat and chopped parsley.
Tried this recipe?Let us know how it was!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.