Crab Cream Bisque
Crab Cream Bisque

10 Minutes

25 Minutes

4 Peoples

Ingredients

  • 4 Tbsp. unsalted butter
  • 1 small white onion, chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 3 Tbsp. all-purpose flour
  • 1/2 cup Lemon juice
  • 3 cups homemade or store-bought seafood stock
  • 1 1/2 tsp. paprika, plus more for serving
  • 1 tsp. Seafood seasoning
  • 1 bay leaf
  • 2 cups heavy cream
  • 1 lb. Oceano Jumbo lump crab meat.
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup finely chopped chives

Instruction

  1. In a large pot over medium heat, melt butter. Add onion, celery, garlic, and 1/2 teaspoon of salt, and cook, stirring occasionally, until softened, 4 to 5 minutes.

  2. Stir in flour to coat the vegetables, then whisk in 1/4 cup of seafood
    stock mixed with 1 teaspoon of lemon juice until a thick paste forms.
    Whisk in the remaining stock, paprika, Seafood seasoning, and bay
    leaf. Bring to a boil, then reduce heat to medium-low and simmer until
    slightly thickened, about 10 minutes.

  3. Add cream and half of the Oceano Jumbo lump crab meat and simmer,
    stirring occasionally, until slightly thickened, about 10 minutes.
    Stir in lemon juice. Taste and season with salt.

  4. Divide soup among bowls. Top with the remaining crab meat; sprinkle
    with chives and more paprika.