Easy Crab Bisque

Indulge in the rich, velvety flavors of this *Easy Crab Bisque*—a seafood lover's dream that's surprisingly simple to prepare. This creamy soup strikes the perfect balance between elegance and ease, using fresh lump crab meat, a touch of dry sherry, and a fragrant blend of sautéed onion, celery, and garlic. Paprika and tomato paste lend depth, while heavy cream and seafood stock create a luscious, silky texture. Ready in under an hour, this restaurant-quality bisque is ideal for weeknight dinners or special occasions. Garnished with fresh chives, it's a show-stopping centerpiece that pairs beautifully with crusty bread or a crisp green salad. Perfect for anyone craving a comforting bowl of seafood goodness!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium, chopped Yellow onion
• 2 stalks, chopped Celery
• 3 cloves, minced Garlic
• 1 teaspoon Paprika
• 2 tablespoons Tomato paste
• 3 tablespoons All-purpose flour
• 4 cups Seafood stock
• 1.5 cups Heavy cream
• 2 tablespoons Dry sherry
• 1 pound Lump crab meat
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 2 tablespoons, chopped (for garnish) Chives

Directions

Step 1

In a large pot or Dutch oven, melt butter and olive oil over medium heat.

Step 2

Add the chopped onion and celery, and sauté for 5 minutes, or until the vegetables become soft and translucent.

Step 3

Stir in the minced garlic, paprika, and tomato paste, and cook for 1-2 minutes until fragrant.

Step 4

Sprinkle the flour over the vegetables, and stir well to coat. Let it cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a simmer and let it cook for 10 minutes to thicken slightly.

Step 6

Using an immersion blender (or carefully transferring to a blender in batches), blend the soup until smooth. Return the soup to the pot if you used a blender.

Step 7

Reduce the heat to low, then stir in the heavy cream and dry sherry. Cook for 5 minutes, being careful not to let the soup boil.

Step 8

Gently fold in the lump crab meat, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes to heat the crab through.

Step 9

Ladle the bisque into bowls, garnish with chopped chives, and serve immediately.

Nutrition Facts

Serving size	2081.3 grams (2081.3g)

Amount per serving	% Daily Value*
Calories	2389

Total Fat 188.30g	241%
Saturated Fat 101.00g	505%
Polyunsaturated Fat 2.80g
Cholesterol 732mg	244%
Sodium 6528mg	284%
Total Carbohydrate 44.30g	16%
Dietary Fiber 5.60g	20%
Total Sugars 9.80g
Protein 94.70g	189%

Vitamin D 9IU	45%
Calcium 449mg	35%
Iron 9mg	47%
Potassium 2511mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.3%

Protein: 16.8%

Carbs: 7.9%