Crab Bisque

Tami Cook

1 lb lump crab meat

4 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

2 celery stalks, finely chopped

¼ cup all-purpose flour

2 cups seafood or chicken broth

1 cup heavy cream

1 cup half-and-half

½ cup dry sherry (optional)

½ teaspoon smoked paprika ️

¼ teaspoon cayenne pepper (optional for heat)

½ teaspoon Old Bay seasoning

¼ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

subheading: 1. Sauté Aromatics:

In a large pot, melt the butter over medium heat.

Add the chopped onion, garlic, and celery, and sauté for 5 to 7 minutes until softened and fragrant.

subheading: 2. Create Roux:

Stir in the flour and cook for 1 to 2 minutes, whisking continuously to create a smooth roux.

subheading: 3. Add Broth and Seasonings:

Gradually whisk in the seafood or chicken broth until smooth.

Stir in the tomato paste, smoked paprika, cayenne pepper (if using), Old Bay seasoning, salt, and black pepper. Mix well to combine.

subheading: 4. Add Creams and Simmer:

Pour in the heavy cream, half-and-half, and sherry (if using). Stir continuously and allow the bisque to simmer for 10 to 12 minutes, stirring occasionally, until it thickens slightly.

subheading: 5. Add Crab Meat:

Gently fold in the lump crab meat and the Worcestershire sauce. Simmer for an additional 5 minutes, until the crab is heated through. Taste and adjust seasoning if necessary.

subheading: 6. Garnish and Serve:

Serve the bisque hot, garnished with freshly chopped parsley and a lemon wedge on the side. Pair with crusty bread or oyster crackers for a complete meal.

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