There are a lot of ingredients in this spicy crab bisque, but it is really easy to put together. Plus, you can make the soup base in advance and then add the crab right before serving.
Bisque is a creamy soup of French origin, normally made from shrimp, crab, or lobster. Traditionally, the flavor is extracted from the ground shells of the crustaceans. This short-cut version is so rich tasting, yet it does not contain heavy cream. It gets its creamy texture from lots of sautéed and roasted vegetables, which are blended with the broth and milk.
We had this soup with a big salad and slices of this caramelized onion bread, and it was the perfect weeknight dinner. The hint of heat in the soup is perfect when you are craving something warm and comforting. Never mind that we were enjoying 90 degree weather here in southern California last week. El Niño, where are you???
This soup is so elegant and delicious. It's perfect as the first course for a dinner party paired with a nice sparkling white wine.
Note: I roasted the garlic and red pepper in my toaster oven on a foil lined pan for about 15 to 20 minutes, until the garlic was soft and the pepper slices were slightly charred.
Our #FishFridayFoodies theme for chilly February is Seafood Stews and Soups of the World. After the recipe, check out the many delicious recipes from our members. The theme was chosen by Stacy of Food Lust People Love.
Spicy Crab Bisque
- 3 tablespoons unsalted butter
- 5 shallots, diced
- 4 celery stalks, thinly sliced
- 4 scallions, thinly sliced
- 1 bay leaf
- 2 tablespoons flour
- 2 1/2 cups low sodium chicken broth
- 1 tablespoon roasted garlic, mashed
- 1/2 red bell pepper, roasted and chopped
- 2 cups whole milk
- 2 tablespoons shaoxing rice wine or dry sherry
- 1 tablespoon ketchup
- 2 tablespoons tomato paste
- 1/8 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1/2 tsp chopped fresh thyme
- Pinch of dried basil
- 1 1/2 tsp Sriracha or Tabasco sauce
- 1/2 tsp Old Bay seasoning
- Salt and freshly ground pepper to taste
- 1 pound lump crab meat
- Flat leafed parsley, minced, for garnish
- Melt the butter in a 4 quart sauce pan. Add the shallots, celery, scallions, and bay leaf. Cook over medium heat for about 5 minutes. Add the flour and saute for about two minutes.
- Slowly pour in the chicken broth and bring the mixture to a boil. Simmer for 15 minutes.
- Add the garlic, roasted bell pepper, and milk. Bring to a simmer. Add the rice wine/sherry, ketchup, tomato paste, paprika, cayenne pepper, thyme, basil, hot sauce, and Old Bay seasoning. Bring to a simmer.
- Remove and discard the bay leaf and blend the ingredients with an immersion blender. Season with salt and pepper to taste. If making ahead, refrigerate the soup for up to three days.
- Add 1/2 of the crab meat to the soup and heat through. Divide the soup into bowls and mound the rest of the crab in the middle. Garnish with the parsley.
Tags: crab, soup, easy, light, fish, bisque
Inspired by Food and Wine
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