Description
Luxurious crab bisque welcomes seafood enthusiasts into a rich culinary experience from coastal kitchens. Silky cream, delicate crab meat, and aromatic herbs blend harmoniously, promising pure comfort with each warm spoonful you savor.
Ingredients
Scale
- 8 oz (226 g) lump crab meat, picked over for shells
- 2 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsps unsalted butter
- 3 tbsps all-purpose flour
- ½ cup dry white wine (optional)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- ½ teaspoon Old Bay seasoning (or to taste)
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Foundation: Melt butter in a large pot, gently cooking onions and celery until they become translucent and release their aromatic essence, creating a flavorful base for the bisque.
- Aromatic Enhancement: Add minced garlic to the softened vegetables, stirring briefly to awaken the underlying flavor profile and infuse the mixture with its pungent notes.
- Roux Development: Sprinkle flour over the vegetable mixture, stirring thoroughly to create a golden roux that will provide luxurious thickness and depth to the bisque.
- Liquid Integration: Slowly pour seafood stock into the roux, whisking continuously to ensure a smooth, lump-free consistency while gradually building the bisque’s foundation.
- Cream Infusion: Stream in heavy cream, milk, and white wine, blending the liquids to create a rich, velvety base that will carry the bisque’s complex flavors.
- Seasoning Symphony: Incorporate Old Bay seasoning, paprika, salt, and black pepper, allowing the spices to meld and intensify the bisque’s maritime character.
- Flavor Melding: Reduce heat and simmer the bisque, enabling the ingredients to harmonize and the liquid to thicken into a sumptuous, creamy texture.
- Final Touches: Gently fold in lump crab meat and a splash of fresh lemon juice, transforming the bisque into a vibrant celebration of oceanic flavors and brightening the overall taste profile.
- Serving Presentation: Optional: Use an immersion blender to partially or completely puree the bisque for a smoother consistency. Ladle into warm bowls, garnish with fresh parsley, and serve alongside crusty bread or crisp crackers.
Notes
- Select Fresh Crab Carefully: Choose high-quality, fresh lump crab meat for the most authentic and delicious flavor profile, avoiding pre-packaged or frozen options whenever possible.
- Control Roux Consistency: Achieve a perfect golden-brown roux by stirring constantly and watching heat intensity, preventing burning while developing deep, rich underlying flavors.
- Adjust Cream Texture: Modify cream ratio based on desired thickness – add more stock for lighter bisque or extra cream for an ultra-luxurious, velvety texture that coats the spoon.
- Enhance Seafood Seasoning: Layer Old Bay seasoning gradually, tasting as you go to balance spice levels and ensure the delicate crab flavor remains the star of the dish, not overshadowed by heavy-handed spicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 380
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 95 mg