Description
This creamy crab bisque is rich, flavorful, and easy to make at home. It’s perfect for a special dinner or appetizer.
Ingredients
Scale
- 1 lb lump crab meat, picked clean
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken stock
- 1 cup heavy cream
- 1/4 cup dry sherry (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Stir in flour and cook for 2 minutes to make a roux.
- Gradually whisk in stock, bringing to a simmer. Cook until thickened, about 10 minutes.
- Add heavy cream, sherry, Worcestershire sauce, and Old Bay. Simmer for another 5 minutes.
- Gently stir in crab meat and cook until heated through, about 3 minutes. Season with salt and pepper.
- Serve hot, garnished with parsley and lemon wedges.
Notes
Use fresh crab meat for best results. Adjust seasoning to taste. Freeze leftovers in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 12g
- Protein: 18g