Creamy Crab Bisque Recipe: How to Make Crab Bisque

• 4 tablespoons unsalted butter
• 1 medium white or yellow onion, finely diced
• 4 celery stalks, finely diced
• 1 green bell pepper, seeded and finely diced
• 2 garlic cloves, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• ¼ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1 teaspoon old bay seafood seasoning
• 1 cup dry white wine or dry sherry
• 4 cups seafood stock (or chicken broth or vegetable stock)
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 cup heavy cream
• 1 pound lump crab meat, cooked
• freshly ground black pepper, to taste
• 1 teaspoon kosher salt, plus more to taste
• 3 tablespoons finely chopped green onions
• 1 tarragon sprig, leaves removed and torn (optional)
• oyster crackers, for serving
• olive oil, for serving

1. 1

   In a large pot or Dutch oven over medium-high heat, melt the butter.

2. 2

   Add the onion, celery, bell pepper, garlic, and a pinch of salt, and sauté, occasionally stirring, until vegetables are softened, about 6 minutes.

3. 3

   Reduce to medium heat, add the flour, and cook, constantly stirring until flour is lightly golden brown and smells nutty, 1–2 minutes (it will still be much lighter than a roux).

4. 4

   Add the tomato paste, old bay seasoning, paprika, and cayenne pepper and sauté, frequently stirring, until the tomato paste is darkened in color, about 2 minutes.

5. 5

   Add the wine, scraping any browned aromatics on the bottom of the pot. Simmer, occasionally stirring, until the wine is reduced by half.

6. 6

   Reduce to low heat and add the thyme sprigs, bay leaves, a few cracks of black pepper, and seafood stock. Simmer, occasionally stirring, until the flavors meld, 25–30 minutes.

7. 7

   Discard the thyme sprigs and bay leaves.

8. 8

   Using an immersion blender, puree bisque until completely smooth. (Alternatively, blend in a blender, working in batches as needed, and then return to the pot.) Strain, if desired.

9. 9

   Return the bisque to low heat and stir in heavy whipping cream and ¾ of the crab.

10. 10

    Season to taste with salt and pepper.

11. 11

    Divide the bisque among 4 soup bowls and top with the remaining crab.

12. 12

    Garnish with green onions and tarragon, if using. Drizzle with olive oil. Top with oyster crackers. Finish with a few cracks of black pepper.

13. 13

    You can make the soup ahead and refrigerate it. The milk solids may separate, but they will come together when reheated.

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