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Creamy Old Bay Crab Bisque

A white bowl filled with creamy, orange-hued crab soup, topped generously with white crab meat and red pepper flakes.
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A rich and velvety crab bisque featuring lump crab meat seasoned with Old Bay.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry sherry (optional)
  • 1 pound lump crab meat, picked over
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper
  • Salt to taste

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the onion and celery. Cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the broth until smooth. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  5. Reduce the heat to low. Stir in the heavy cream and sherry, if using. Heat through but do not boil.
  6. Gently fold in the lump crab meat, Old Bay seasoning, black pepper, and cayenne pepper.
  7. Heat the soup gently for 5 minutes to warm the crab through. Avoid vigorous boiling to keep the crab intact.
  8. Taste and add salt as needed.
  9. Serve hot.

Notes

  • For a smoother texture, you can blend one cup of the soup base before adding the crab meat, then stir it back in.
  • If you do not use sherry, substitute with an equal amount of additional broth or water mixed with a teaspoon of lemon juice.
  • Use high-quality lump crab meat for the best flavor and texture.

Nutrition

Find it online: https://cookifyme.com/crab-soup-creamy-old-bay-bisque-recipe/