Easy Crab Bisque Recipe
This easy crab bisque recipe blends onion, celery, tomato paste, white wine, and fish stock until smooth. Whole milk, heavy cream, and cooked canned lump crabmeat create a rich soup balanced with Old Bay and lemon.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 2 medium celery stalks diced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 2 teaspoons Old Bay seasoning
- 4 tablespoons all-purpose flour
- 120 ml dry white wine
- 700 ml fish stock
- 3 bay leaves
- 120 ml whole milk
- 120 ml heavy cream for a creamy texture
- 1 tablespoon freshly squeezed lemon juice
- 450 g fully cooked canned lump crabmeat divided
- 1 tablespoon finely chopped fresh parsley
- Extra virgin olive oil optional, for serving
Instructions
- Melt 4 tablespoons unsalted butter in a large pot over medium heat. Add 1 medium yellow onion, chopped, and 2 medium celery stalks, diced. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cook for 7–8 minutes, until soft and translucent. Add 3 cloves garlic , minced, and cook for 1 minute.
- Stir in 3 tablespoons tomato paste and 2 teaspoons Old Bay seasoning. Cook for 1 minute.
- Sprinkle in 4 tablespoons all-purpose flour. Stir continuously for about 2 minutes to form a smooth roux.
- Pour in 120 ml dry white wine. Cook for 1–2 minutes, stirring until the mixture is smooth and free of flour lumps.
- Add 700 ml fish stock and 3 bay leaves. Whisk until combined, then simmer gently for 25 minutes. Remove the bay leaves and blend the soup with a hand blender for about 1 minute, or until completely smooth.
- Stir in 120 ml whole milk, 120 ml heavy cream, and half of the 450 g fully cooked canned lump crabmeat. Cook over medium-low heat for about 5 minutes, stirring occasionally, until warmed through. Do not allow the bisque to boil.
- Stir in 1 tablespoon freshly squeezed lemon juice. Taste and add more kosher salt if needed.
- Serve the crab bisque hot. Divide the reserved crabmeat among the bowls and finish with 1 tablespoon finely chopped fresh parsley and optional extra-virgin olive oil.
Notes
Blend until smooth: Blend for about 1 minute, or until no pieces of onion or celery remain in the soup base.
Keep the heat gentle: Do not boil the bisque after adding the milk and cream because high heat can affect its smooth texture.
Check the crabmeat: Examine the canned lump crabmeat carefully and remove any pieces of shell before dividing it.
Adjust the salt last: Fish stock and canned crabmeat vary in sodium, so taste the finished bisque before adding more salt.
Nutrition
Calories: 285kcal | Carbohydrates: 11g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1478mg | Potassium: 459mg | Fiber: 1g | Sugar: 4g | Vitamin A: 792IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 2mg
