In our Maryland household, crabs are almost as popular as chicken or beef. Our summer meals can easily include steamed crabs, king crab legs, crab bombs, and/or crab cakes. Yum!
But, when the temperature drops and the snow is falling outside, our hearts and tummies turn to this creamy crab bisque. I love this soup because it’s both comfy and elegant, and it’s so easy to make that you will certainly make it more than once.
3½ tablespoons butter
½ onion, minced
½ cup minced celery stalk
1 pound crab lump, divided
1 garlic clove, minced
4 tablespoons flour
½ cup white wine
1½ cups seafood or chicken stock
2 cups of cream
¼ teaspoon of Old Bay seasoning
1. Sauté the butter in a large pot over medium heat
2. Add the onion, celery, and ¼ cup of the crab meat. Cook until tender for approximately three minutes.
3. Add the garlic, and let everything cook until tender. Whisk in the flour slowly to make a roux.
4. Gradually stir in the wine and stock; whisk until you have a smooth broth.
5. When the mixture is smooth, gradually add the remaining crab meat and cream, while bringing the pot to a boil.
6. Once the pot boils, reduce the heat to low, add the Old Bay seasoning, and simmer for a minute.
7. Salt and pepper to taste, garnish with Old Bay seasoning and bacon, and serve hot.
Enjoy! Love & Soul Always, Kay