Creamy Crab Bisque

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the diced onion, celery, and carrots, stirring occasionally until softened, about 5 minutes.

Step 2: Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Step 3: Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 3 minutes.

Step 4: Add the stock, crab meat, bay leaves, Old Bay seasoning, and cayenne pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

Step 5: Slowly pour in the heavy cream while stirring gently. Add the cornstarch slurry and stir until the bisque thickens slightly, about 3 minutes.

Step 6: Remove from heat and discard the bay leaves. Season with salt, black pepper, and lemon juice to taste.

Step 7: Ladle into bowls and garnish with fresh parsley and extra crab meat if desired. Serve immediately.

Storage and Reheating Tips

Store your crab bisque in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead dish.

To reheat, gently warm the bisque on the stovetop over low to medium heat, stirring occasionally. Avoid boiling, as this can cause the cream to separate.

You can also freeze the bisque for up to 2 months, though the texture may slightly change. Thaw overnight in the refrigerator before reheating.