🦀 Rich and Creamy Crab Bisque

Ingredients

• 4 tbsp butter

• 1 medium onion, finely chopped

• 2 celery stalks, finely chopped

• 2 carrots, finely chopped

• 3 garlic cloves, minced

• 3 tbsp all-purpose flour

• 4 cups seafood stock (or chicken stock)

• 1 cup dry white wine (optional, adds depth)

• 1 cup heavy cream

• 1 cup whole milk

• ½ cup tomato paste (or 1 cup crushed tomatoes)

• 1 tsp Old Bay seasoning (or paprika + cayenne mix)

• 1 bay leaf

• Salt and black pepper, to taste

• 1 lb lump crab meat (fresh or canned, drained well)

• 2 tbsp sherry (optional, for finishing)

• Fresh parsley or chives, for garnish

Instructions

1. Sauté the Vegetables:

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

   • Add onion, celery, and carrots, cooking until softened (5–7 minutes).

   • Stir in garlic and cook for 1 more minute.

2. Make the Base:

   • Stir in flour and cook for 2 minutes to eliminate the raw flour taste.

   • Slowly whisk in seafood stock and wine until smooth.

   • Add tomato paste, bay leaf, Old Bay, salt, and pepper.

3. Simmer & Blend:

   • Bring to a gentle boil, then reduce to a simmer for 20 minutes.

   • Remove bay leaf, then use an immersion blender (or carefully transfer to a blender) to puree until smooth and velvety.

4. Add Cream & Crab:

   • Return bisque to low heat.

   • Stir in heavy cream and milk until rich and creamy.

   • Gently fold in crab meat and let simmer for 5 minutes (do not boil).

5. Finish & Serve:

   • Stir in sherry (if using).

   • Taste and adjust seasoning.

   • Ladle into bowls, garnish with parsley or chives, and serve with crusty bread.