Ingredients:
1 pound crab meat (lump or claw)
2 tablespoons butter
1 small onion, finely diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine (optional)
2 cups seafood or chicken broth
1 cup heavy cream
1/2 cup half-and-half
1 tablespoon tomato paste
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Fresh chives for garnish
Directions:
In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
Stir in the flour, cooking for 1-2 minutes to form a roux.
Gradually whisk in the white wine (if using) and seafood broth, ensuring the mixture is smooth. Allow the mixture to simmer for 5-7 minutes until it thickens slightly.
Add the tomato paste, smoked paprika, and cayenne pepper (if using). Stir to combine.
Slowly pour in the heavy cream and half-and-half, stirring constantly. Let the bisque simmer gently for 5 minutes, ensuring it doesn’t boil.
Add the crab meat and cook for an additional 5 minutes, allowing the flavors to meld.
Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
Serve the bisque hot, garnished with fresh chives and a drizzle of extra cream if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4
