Best Creamy Crab Bisque

🦀 Best Creamy Crab Bisque

🧂 Ingredients:

2 tbsp butter

1 tbsp olive oil

1 small onion, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, minced

2 tbsp all-purpose flour

1/4 cup dry white wine (optional)

2 cups seafood stock (or chicken broth)

1 cup heavy cream

1/2 cup whole milk

1/4 tsp cayenne pepper (optional, for a kick)

Salt and black pepper to taste

8 oz lump crab meat (fresh or canned, drained)

1 tbsp tomato paste (adds color and depth)

1 tsp Old Bay seasoning (optional but recommended)

Fresh chives or parsley, for garnish

Croutons or oyster crackers, for serving (optional)

👩‍🍳 Instructions:

1. Sauté aromatics:

In a large saucepan or soup pot, heat butter and olive oil over medium heat.

Add onions and celery; sauté until soft (about 5 minutes).

Stir in garlic and cook for 1 more minute.

2. Build the base:

Sprinkle in flour and stir to coat the veggies. Cook for 1–2 minutes to eliminate the raw flour taste.

Slowly whisk in white wine (if using), scraping the bottom of the pan.

Add tomato paste, seafood stock, cream, and milk. Stir until smooth.

3. Season and simmer:

Add salt, pepper, cayenne, and Old Bay seasoning.

Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.

4. Add crab meat:

Gently stir in the lump crab meat and heat through (about 3–5 minutes). Don’t boil once the crab is added to preserve the flavor and texture.

5. Serve:

Ladle bisque into bowls.

Garnish with fresh chives or parsley and a few extra crab chunks on top.

Serve with crusty bread or crackers.

🔥 Tips:

For extra depth, you can blend the soup before adding the crab for a velvety texture.

Add a splash of sherry or cognac for a luxurious twist.

Fresh crab is best, but high-quality canned crab works great too.