Ingredients
Scale
- 4 tablespoons butter
- 4 tablespoon all-purpose flour
- 1 cup chopped onion
- 1 cup chopped carrot
- 3–5 cloves garlic minced
- ¼ cup dry sherry or cooking sherry
- 32 ounces seafood stock
- 2 tablespoons tomato paste
- 1 tablespoon cajun seasoning
- 1 cup heavy cream
- 8 ounces lump crab meat drained
Instructions
- In a large 6-8 quart pot, melt the butter over medium heat.
- Add the chopped onion, carrots, and minced garlic; sauté for 3-5 minutes.
- Mix in the flour and cook for another 2-3 minutes, scraping the pot's bottom.
- Pour in the dry sherry to deglaze the pot, loosening any stuck bits.
- Stir in the seafood stock, tomato paste, and Cajun seasoning; bring to a simmer.
- Simmer the mixture for 12-15 minutes, stirring regularly until thickened.
- Using an immersion blender, purée the soup base until smooth. Alternatively, carefully blend in batches in a standard blender.
- Return to low heat and stir in the heavy cream; simmer for an additional 2-3 minutes, adjusting seasoning as needed.
- Stir in the lump crab meat, or add directly to bowls before serving for a neat presentation.
- Garnish with freshly chopped parsley, scallions, or Parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a thicker bisque, blend more thoroughly after simmering.
Use fresh crab meat for the best flavor, if available.
Adjust the seasoning based on your preference for spice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 deep bowl
- Calories: 490
- Sugar: 5g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 135mg