Rich and Creamy Crab Bisque

Ingredients

• 4 tbsp butter

• 1 small onion, finely chopped

• 2 celery stalks, finely chopped

• 2 garlic cloves, minced

• 3 tbsp all-purpose flour

• 3 cups seafood stock (or chicken stock)

• 1 cup heavy cream

• 1/2 cup dry sherry (optional, but adds depth)

• 1 bay leaf

• 1/2 tsp Old Bay seasoning (or paprika + cayenne blend)

• Salt & black pepper, to taste

• 1 lb lump crab meat (reserve some for garnish)

• 2 tbsp tomato paste

• 2 tbsp fresh parsley, chopped

• Lemon wedges, for serving

Instructions

1. Sauté aromatics: In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook 4–5 minutes until softened.

2. Build base: Stir in flour and cook 1–2 minutes to form a roux. Add tomato paste and cook 1 minute more.

3. Simmer: Slowly whisk in seafood stock and sherry. Add bay leaf and Old Bay seasoning. Simmer 15 minutes.

4. Creamy finish: Stir in heavy cream and gently fold in crab meat (reserving a little for garnish). Simmer another 5 minutes — do not boil. Season with salt and pepper to taste.

5. Serve: Ladle into bowls, top with reserved crab meat, sprinkle with parsley, and serve with lemon wedges and crusty bread.