Crab Bisque
Crab Bisque
Melanie Richtman
Perfect Dinner Recipe
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.
