The BEST Crab Bisque

Introduction:

This Crab Bisque is a luxurious and rich seafood soup that combines the sweet, delicate flavor of lump crabmeat with a creamy, buttery base. The soup is enhanced with aromatics, a touch of sherry, and a seafood stock for maximum flavor. It’s the perfect choice for special occasions or a cozy night in.

Ingredients:

• 4 tablespoons unsalted butter
• 1 sweet onion (diced)
• 1 celery stalk (diced)
• 1 tablespoon garlic (minced)
• 4 tablespoons all-purpose flour
• 1 can (14.5 oz) fire-roasted tomatoes (undrained)
• 2 cups seafood stock or clam juice
• ½ cup sherry cooking wine
• 2 bay leaves
• ½ teaspoon Old Bay seasoning
• 2 cups heavy cream
• 1 lb lump crab meat
• 2 tablespoons chives (for garnish)

Instructions:

1. Prepare the base: Melt butter in a large pot over medium heat. Add diced onion, celery, and garlic. Sauté for about 8-10 minutes until the vegetables are softened.
2. Make the roux: Stir in the flour and cook for 2-3 minutes to eliminate the raw flour taste.
3. Add liquids and seasonings: Add the fire-roasted tomatoes, seafood stock, sherry, bay leaves, and Old Bay seasoning. Stir to combine and bring to a gentle simmer. Let the soup simmer for 15 minutes, stirring occasionally.
4. Blend the soup: Remove the bay leaves and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a stand blender.
5. Finish the bisque: Stir in the heavy cream and crab meat. Cook for another 3-5 minutes until the crab is heated through.
6. Serve: Ladle the bisque into bowls and garnish with fresh chives.

Conclusion:

This Crab Bisque is the ultimate comfort dish, combining the elegance of lump crab with a creamy, velvety soup base.

For more details, visit the full recipe

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