Description
Creamy Crab Bisque with Lump Crab is a rich, velvety seafood soup that combines a smooth, flavorful broth with tender pieces of sweet lump crab. It’s an elegant yet easy recipe that’s perfect for family dinners, special occasions, or whenever you’re craving a comforting bowl of homemade seafood soup.
Ingredients
- 1 lb lump crab meat, picked over for shells and divided
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups low-sodium seafood stock, warmed
- 1 teaspoon Old Bay seasoning
- ½ teaspoon sweet paprika
- ¼ teaspoon black pepper
- 1 cup whole milk
- 1 cup heavy cream
- Fine sea salt, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped and divided
Instructions
- Carefully check the crab meat for shells and reserve about ½ cup of the largest pieces for garnish.
- Melt the butter in a large soup pot over medium-low heat.
- Add the diced onion and cook until soft and translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30 seconds.
- Mix in the flour and tomato paste until well combined.
- Slowly whisk in the warmed seafood stock until smooth.
- Add the Old Bay seasoning, paprika, and black pepper.
- Simmer gently for 8–10 minutes until the broth slightly thickens.
- Blend the soup until completely smooth using an immersion blender.
- Return the pot to low heat and stir in the whole milk and heavy cream.
- Heat gently without boiling.
- Fold in most of the crab meat and cook for 2–3 minutes until heated through.
- Stir in the lemon juice and half of the parsley.
- Taste and adjust the salt if needed.
- Ladle into bowls, garnish with the reserved crab and remaining parsley, then serve immediately.
Notes
- Serve with crusty artisan bread or buttery crackers.
- Pair with a fresh green salad for a complete meal.
- Garnish with extra parsley or a sprinkle of paprika.
- Warm serving bowls before ladling in the bisque to keep it hot longer.
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat slowly over low heat, stirring frequently.
- Avoid boiling during reheating to prevent the cream from separating.
- Freezing is not recommended because dairy-based soups may become grainy.