Crab Bisque

Ingredients

• 1 lb Lump crabmeat (Checked for shells; reserve about ¼ for topping)
• 1.5 clusters Snow crab clusters (Source specifies 1–2 clusters; add the crab legs to the pot)
• 3 tbsp Unsalted butter
• 1 Yellow onion (Small, finely diced)
• 1 stalk Celery (Finely diced)
• 3 cloves Garlic (Minced)
• 2 tbsp Tomato paste
• 3 tbsp All-purpose flour
• 0.333 cup Dry white wine
• 3 cups Shrimp stock (Seafood stock may be used as an alternative)
• 1 cup Heavy cream (Additional heavy cream is mentioned as optional garnish; no amount specified)
• 1 tsp Old Bay seasoning (Plus more to taste)
• 0.5 tsp Smoked paprika
• Cayenne pepper (A pinch, optional)
• 1 Bay leaf
• Thyme (Sprigs)
• 1.5 tsp Fresh lemon juice (Source lists 1–2 tsp; instructions specify juice of half a lemon)
• 1.5 pieces Parmesan rind (Source specifies 1–2 pieces; add for savory flavor)
• Salt (To taste)
• Black pepper (To taste)
• Chives (Optional garnish)
• Heavy cream (Optional garnish; amount not specified)
• Red pepper flakes (Optional garnish)

Steps

1. 1

   Melt the butter in a soup pot over medium heat.

2. 2

   Add the diced onion and celery. Cook for 5–7 minutes, until softened.

3. 3

   Add the minced garlic and cook for 30 seconds.

4. 4

   Stir in the tomato paste and cook for 2–3 minutes.

5. 5

   Sprinkle in the flour and stir for 1 minute.

6. 6

   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the alcohol cook off.

7. 7

   Gradually whisk in the shrimp stock (or seafood stock).

8. 8

   Add the snow crab clusters or crab legs to the pot.

9. 9

   Season with salt and black pepper. Add the bay leaf, thyme sprigs, lemon juice, and Parmesan rind.

10. 10

    Bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until reduced.

11. 11

    Remove the crab legs, thyme sprigs, bay leaf, and Parmesan rind from the pot.

12. 12

    Blend the soup base with an immersion blender until smooth.

13. 13

    Stir in the heavy cream.

14. 14

    Season with Old Bay, smoked paprika, and cayenne, if using.

15. 15

    Reserve about one-quarter of the lump crabmeat for topping. Gently fold the remaining crabmeat into the soup.

16. 16

    Heat gently for 3–5 minutes, until warmed through. Do not let the soup boil vigorously.

17. 17

    Ladle the bisque into bowls. Top with the reserved crab, a stream of heavy cream, chives, and red pepper flakes, if desired.

Notes

The instructions call for adding Parmesan rind but do not explicitly say when to remove it; remove it with the crab and thyme before blending. The exact quantity of salt, pepper, thyme, and optional garnishes is not specified. The description says lemon juice, while the instructions specify the juice of half a lemon.

Nutrition per serving

• soup
• main
• American
• seafood
• comfort food
• gluten-containing
• stovetop