Description
A luxurious and easy-to-make seafood soup featuring rich lump crab meat and aromatic spices, perfect for cozy evenings.
Ingredients
Scale
- 1 lb lump crab meat (fresh or canned)
- 2 tbsp unsalted butter
- ½ cup onion (finely chopped)
- ½ cup celery (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp cayenne pepper (optional)
- 2 tbsp all-purpose flour
- 2 cups seafood or chicken broth
- 1 ½ cups heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tsp fresh thyme (or ½ tsp dried)
Instructions
- Melt the unsalted butter in a pot over medium heat. Add the finely chopped onion, celery, and minced garlic, sautéing for 3-4 minutes until the onions are translucent.
- Stir in the tomato paste, Old Bay seasoning, salt, black pepper, and cayenne pepper (if using). Let meld for about 1-2 minutes.
- Sprinkle in the flour and stir continuously for about a minute to create a roux.
- Gradually whisk in the seafood or chicken broth and bring to a simmer. Allow to simmer for about 10 minutes.
- Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, lemon juice, and thyme, simmering gently for another 5 minutes.
- Gently fold in the lump crab meat and cook for an additional 2-3 minutes until heated through.
- Taste the bisque and adjust seasonings as needed. Ladle into bowls and serve hot with crusty bread.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can also prepare the soup base a day in advance without the crab meat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg