Description

This creamy Crab Bisque recipe is a luxurious blend of tender lump crabmeat, aromatic vegetables, and a rich, velvety broth. Perfect as an elegant appetizer or a comforting main, it combines buttery sautéed aromatics with a flavorful tomato and Old Bay seasoning base, finished with a smooth purée and fresh lemon juice for a bright finish.

Ingredients

Scale

Base & Aromatics

3 Tbsp. butter (salted)
1 small yellow onion (finely diced)
2 celery ribs (finely diced)
2 garlic cloves (finely minced)

Seasoning & Thickening

¼ cup flour
2 Tbsp. tomato paste
1 ½ tsp. Old Bay seasoning
½ tsp. salt (plus more to taste)
2 bay leaves

Liquids

4 cups fish stock (or vegetable broth)
1 cup half and half
½ lemon (juice)

Seafood & Garnish

1 lb. lump crabmeat (divided)
Parsley (fresh, finely chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Add butter to a large Dutch oven over medium heat and allow it to melt. Once melted, add the diced onion and celery. Cook for 3-4 minutes until the onion becomes translucent. Then, mix in the minced garlic and sauté for an additional 30 seconds until fragrant.
Add Flour and Seasonings: Stir in the flour, tomato paste, Old Bay seasoning, and salt. Continue cooking for 2-3 minutes, stirring occasionally, to cook out the raw flour taste and blend the flavors.
Add Stock and Simmer: Pour in the fish stock or vegetable broth and add the bay leaves. Increase heat to high to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes to develop the soup’s depth of flavor.
Blend the Soup: Remove and discard the bay leaves. Stir in the half and half and lemon juice. Using a handheld immersion blender, purée the soup until smooth and creamy. Alternatively, transfer in batches to a high-speed blender or food processor for blending, then return to the pot.
Finish with Crabmeat: Once the bisque is creamy and smooth, stir in half of the lump crabmeat gently to incorporate. Serve the bisque immediately topped with the remaining crabmeat and a sprinkle of finely chopped fresh parsley for a fresh, vibrant garnish.

Notes

Using fish stock enhances the seafood flavor, but vegetable broth is a good alternative for a lighter taste.
If you prefer a thicker bisque, adjust the flour slightly or let it reduce longer during simmering.
Be gentle when folding in crabmeat to keep lumps intact for texture.
To make the bisque ahead, blend completely and store in the fridge up to 2 days; add crabmeat and garnish just before serving.
For a dairy-free version, substitute half and half with coconut milk or cashew cream.