Seafood lovers, rejoice! There’s something undeniably elegant about a perfectly creamy bisque, especially when it features sweet, tender crab meat. This Seafood Bisque with Crab combines rich flavors, silky texture, and a hint of sherry to create a soup that’s perfect for dinner parties, special occasions, or simply a cozy night in. Let’s dive into what makes this bisque so irresistible and how you can make it at home.
Ingredients:
To serve about 4–6 people, you’ll need:
For the Base:
1/4 cup unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and diced
3 garlic cloves, minced
1/4 cup tomato paste
1/4 cup all-purpose flour
4 cups seafood stock (or chicken stock if unavailable)
1 cup dry white wine
1 bay leaf
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a little heat) Salt and freshly ground black pepper, to taste
For the Seafood:
1/2 pound crab meat, picked clean of shells
1/2 pound shrimp, peeled and deveined (optional)
1/2 pound scallops, chopped into bite-sized pieces (optional)
For the Cream Finish:
1 cup heavy cream
2 tablespoons dry sherry or brandy Chopped fresh parsley, for garnish Lemon wedges, for serving
Instructions:
Step 1: Sauté the Vegetables
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add onions, celery, and carrots.
Sauté for 5–7 minutes until the vegetables are softened and fragrant.
Add the garlic and cook for another minute.
Step 2: Build the Flavor Base
Stir in the tomato paste and cook for 2–3 minutes to caramelize slightly.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to make a roux, which will help thicken the bisque.
Step 3: Add Liquids and Seasoning
Slowly pour in the seafood stock and white wine, stirring constantly to avoid lumps.
Add the bay leaf, paprika, cayenne pepper, salt, and black pepper.
Bring to a simmer and let it cook for 20 minutes, allowing the flavors to meld beautifully.
Step 4: Blend for a Smooth Texture
Remove the bay leaf. Use an immersion blender to puree the soup until smooth.
For an ultra-smooth bisque, you can pass the soup through a fine-mesh sieve.
Step 5: Add Seafood
Return the smooth soup to the pot. Gently stir in the crab meat, shrimp, and scallops (if using).
Simmer for 5–7 minutes until the seafood is just cooked through.
Be careful not to overcook the crab, as it can become tough.
Step 6: Finish with Cream and Sherry
Reduce the heat to low. Stir in the heavy cream and sherry.
Taste and adjust seasoning if needed.
Heat gently—do not boil—to keep the cream from curdling.
Step 7: Serve and Garnish
Ladle the bisque into bowls, sprinkle with fresh parsley, and serve with lemon wedges and crusty bread.
A drizzle of extra cream on top adds a luxurious touch.
Tips for the Perfect Crab Bisque
Fresh Crab is Best: If possible, use fresh lump crab meat for the sweetest, most delicate flavor. Canned crab works in a pinch but won’t have the same texture.
Make Ahead: The bisque base can be made a day in advance. Simply store in the fridge and add seafood just before serving.
Adjust Thickness: If your bisque is too thick, add a little extra stock or water. If it’s too thin, simmer a bit longer to reduce.
Optional Kick: A pinch of smoked paprika or a dash of hot sauce can elevate the depth of flavor without overwhelming the crab.
Why You’ll Love This Bisque
Seafood bisque is the ultimate comfort food for seafood enthusiasts.
Its creamy texture, combined with the natural sweetness of crab and subtle hints of sherry, makes it feel luxurious yet approachable.
Every spoonful delivers a velvety richness with delicate seafood notes that linger pleasantly on the palate.