Creamy Crab Bisque
Ingredients
-
4
tablespoons
unsalted butter
-
4
tablespoons
all-purpose flour
-
½
cup
chopped carrots
-
½
cup
chopped celery
-
½
cup
chopped onions
-
3
cloves
garlic, minced
-
2
cups
seafood stock
-
1
cup
heavy whipping cream
-
1
cup
milk
-
1
teaspoon
Worcestershire sauce
-
½
tablespoon
hot sauce
-
1
teaspoon
Old Bay seasoning
-
to taste
salt
-
to taste
pepper
-
1
pound
lump crab meat
Instructions
- 1. Heat a Dutch oven or soup pot on medium heat and add the butter.
- 2. Once melted, gradually add the flour to create a roux.
- 3. Add the chopped celery, onions, and carrots to the roux and stir until soft.
- 4. Add the minced garlic and cook until fragrant.
- 5. Pour in the seafood stock, heavy cream, milk, Worcestershire sauce, hot sauce, Old Bay seasoning, salt, and pepper, stirring to combine.
- 6. Use an immersion blender to puree the soup until smooth, or transfer to a blender.
- 7. Blend until creamy, then add the lump crab meat and stir until warmed through.
- 8. Serve the soup, topping with additional crab meat if desired.
Nutrition Facts (estimated)
Servings
8 cups
Calories
236
Total fat
18g
Total carbohydrates
6g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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