Description
A rich, velvety bisque brimming with sweet crab meat, aromatic Old Bay seasoning, and a bright finish of fresh lemon. Perfect for a cozy coastal-inspired meal.
Ingredients
Scale
For the Crust:
- 1 lb fresh lump crab meat, picked over for shells
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup all-purpose flour
- 4 cups seafood or vegetable broth
- 1 cup heavy cream
- 2 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Melt butter in a large pot over medium heat. Add onion and celery, sauté until softened, about 5-7 minutes.
- Sprinkle flour over vegetables and stir to coat, cooking for 2 minutes to form a roux. Gradually whisk in broth until smooth.
- Bring to a simmer, then reduce heat to low. Stir in heavy cream, Old Bay seasoning, salt, and pepper. Simmer gently for 15 minutes, stirring occasionally.
- Gently fold in crab meat and lemon juice. Heat through for 3-4 minutes, being careful not to break up crab lumps too much.
- Ladle bisque into bowls, garnish with parsley, and serve immediately with lemon wedges on the side.
Notes
You can customize the seasonings to taste.