Description
A silky crab bisque with bright lemon and sherry notes, combining rich flavors with a light texture, perfect for special occasions or weeknight dinners.
Ingredients
Scale
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 4 cups seafood stock
- 1 cup water (if needed)
- 1 cup heavy cream
- 1 pound picked lump crab meat
- Salt to taste
- White pepper to taste
- 1 tablespoon lemon juice
- 1–2 tablespoons sherry (optional)
Instructions
- Start by sweating the onion, celery, and carrot in butter over medium heat until soft, about 6–8 minutes.
- Sprinkle in flour and cook for 2 minutes to make a light roux.
- Deglaze with white wine.
- Add seafood stock and water, if needed, and simmer gently for 20 minutes.
- Blend the base until smooth and strain for silkiness.
- Return to the pot, stir in cream, and gently heat to 160°F; do not boil.
- Fold in crab meat, warm through for 2–3 minutes, and adjust seasoning.
Notes
For a gluten-free option, use cornstarch mixed with water for the roux. For a dairy-free version, use coconut milk instead of cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering, blending
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg