Description
Creamy, rich crab bisque loaded with fresh crab meat, Old Bay seasoning, and a buttery roux for a comforting restaurant-style soup at home.
Ingredients
- 3 Tbsp butter (salted)
- 1 small yellow onion (finely diced)
- 2 celery ribs (finely diced)
- 2 garlic cloves (minced)
- 1/4 cup flour
- 2 Tbsp tomato paste
- 1 1/2 tsp Old Bay seasoning
- 1/2 tsp salt (plus more to taste)
- 4 cups fish stock or vegetable broth
- 2 bay leaves
- 1 cup half and half
- Juice of 1/2 lemon
- 1 lb lump crabmeat (divided)
- Fresh parsley (finely chopped, for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery and cook 3–4 minutes until softened.
- Add garlic and sauté 30 seconds until fragrant.
- Stir in flour, tomato paste, Old Bay, and salt. Cook 2–3 minutes.
- Slowly pour in stock and add bay leaves. Bring to a boil, then reduce heat and simmer 15–20 minutes.
- Remove bay leaves. Add half and half and lemon juice.
- Blend soup until smooth using an immersion blender (or carefully transfer to a blender).
- Stir in half the crab meat.
- Serve hot topped with remaining crab meat and fresh parsley.
Notes
- Best with fresh jumbo lump crab meat for maximum flavor.
- Chicken or vegetable broth can replace fish stock if desired.
- Do not skip Old Bay seasoning.
- Do not freeze due to cream separation.
- Reheat gently without boiling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American