Creamy Crab Bisque – Your New Favorite Cozy Seafood Delight

A luxurious bowl of Creamy Crab Bisque that balances sweetness and spice for a comforting seafood experience.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soup

Cuisine: Seafood

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 tablespoons Butter Consider using olive oil for a lighter option.
1 cup Onion Substitute with shallots for a milder taste.
1 cup Celery No direct substitution, use fennel for a unique twist.
3 cloves Garlic Fresh garlic is preferred.
2 tablespoons Tomato Paste Can replace with diced tomatoes.

For Flavoring

2 tablespoons Old Bay Seasoning Mix paprika, celery salt, and a pinch of cayenne if unavailable.
Salt Adjust to taste.
Black Pepper Adjust to taste.
1 teaspoon Cayenne Pepper Omit for a milder bisque.
1 teaspoon Thyme Omit or substitute with rosemary.

For Thickening & Creaminess

1/4 cup All-Purpose Flour Gluten-free flour can be used.
1 cup Heavy Cream Use half-and-half or coconut cream for a lighter version.

For the Soup Base

4 cups Seafood or Chicken Broth Substitute vegetable broth for a lighter option.

The Star Ingredient

1 pound Lump Crab Meat Imitation crab can be used, but will affect flavor.

To Finish it Off

2 teaspoons Worcestershire Sauce Can be substituted with soy sauce.
1 tablespoon Lemon Juice Lime juice can be an alternative.

Equipment

Large pot

Method

Step-by-Step Instructions

Melt 4 tablespoons of butter over medium heat. Add chopped onion, diced celery, and minced garlic, sauté for 3-4 minutes until onions are translucent.
Stir in 2 tablespoons of tomato paste, 2 teaspoons of Old Bay seasoning, salt, black pepper, and cayenne. Cook for another 1-2 minutes.
Sprinkle in 1/4 cup of flour, stirring continuously for 1 minute to form a roux.
Gradually pour in 4 cups of broth while whisking to avoid lumps. Bring to a gentle simmer for about 10 minutes.
Lower heat and stir in 1 cup of heavy cream, 2 teaspoons of Worcestershire sauce, lemon juice, and thyme. Simmer for 5 minutes.
Gently fold in 1 pound of lump crab meat, warming for another 2-3 minutes.
Taste and adjust seasoning as needed, then let sit for a few minutes before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 80mgIron: 2mg

Notes

For best results, store any leftovers in an airtight container for up to 3 days. For freezing, use freezer-safe containers and store for up to 2 months. Reheat gently over low heat.

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