Crab Bisque
Crab Bisque
Melanie Richtman
Perfect Dinner Recipe
Products used: 4 Quart Stock Pot
Products used: 4 Quart Stock Pot
Ingredients
- 3 tablespoons of unsalted butter
- 1 yellow onion, chopped
- 2 pieces of celery, chopped
- 1 teaspoon of Old Bay seasoning
- 2 garlic cloves, minced
- 2 tablespoons of tomato paste
- 3 tablespoons of flour
- 4 cups of seafood stock
- 1 cup of dry white wine
- ½ cup of heavy cream, plus extra for drizzling
- 12 ounces of lump crab meat
- Salt and pepper to taste
- Parsley for garnish
Directions
- Preheat your stock pot on medium low heat.
- Melt the butter and saute the onions and celery for 5 minutes or until softened. Add Old Bay and season with salt and pepper.
- Add in the minced garlic and tomato paste to coat the vegetables and stir for 1 minute.
- Coat the vegetable mixture with the flour and continue stirring.
- Pour in the seafood stock and dry white wine and bring to a simmer on medium low heat for roughly 30 minutes.
- Using an immersion blender, blend the soup in the stock pot, then add ½ cup of heavy cream and half of the lump crab meat.
- Serve with the additional crab meat, extra heavy cream for drizzling, and garnish with parsley.
