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Annaliese Keller

Crab Bisque

Updated: Oct 21


Bowl of homemade crab bisque with soudough croutons


Craving a rich, flavorful crab bisque that tastes like it came from a high-end restaurant? Look no further! Our Dungeness crab bisque is not only incredibly delicious but also quick and easy to make, taking less than an hour from start to finish. Dave's premium Dungeness crab uses only the finest, meatiest parts and perfectly cooked to retain its juiciness, so this bisque is sure to impress.


The versatile base also pairs beautifully with other seafood, too – try substituting a pound of fresh, shelled, and deveined shrimp or a couple of cans of Dave's Gourmet Salmon for delicious variations.


INGREDIENTS:


3 tablespoons butter

1 medium yellow onion, finely diced

2 celery ribs, finely diced

2 garlic cloves, minced

1/4 cup flour

2 tablespoons tomato paste

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon salt (plus more to taste)

4 cups fish stock (or vegetable broth)*

1 bay leaf

1/2 cup dry white wine

1 cup half and half (or cream, your choice)

1 tablespoon fresh squeezed lemon juice

2 cans Dave’s Dungeness lump crabmeat (divided), with juice

Fresh parsley, finely chopped

Sourdough croutons, preferably homemade


DIRECTIONS:


In a large Dutch oven pot over medium heat, melt the butter. Add onion and celery. Cook for 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and continue cooking and stirring until it becomes fragrant, about half a minute.


Stir in tomato paste, Old Bay seasoning, and salt. Sprinkle flour over vegetables and cook for 2-3 minutes, stirring constantly until flour is fully absorbed.


Pour in the fish stock (or vegetable broth), white wine, and add the bay leaf. Turn up the heat to high and bring to a boil. Immediately reduce heat to low, and let simmer for 20-30 minutes, allowing liquid to reduce slightly, stirring occasionally.


Remove bay leaf. Pour in half and half (or cream) and add the lemon juice.


Purée the soup using a handheld immersion blender or carefully transfer mixture to a high-speed blender or food processor. Blend until creamy and smooth. Taste for seasoning and adjust if necessary.


Return it to the large pot, add half the crab meat, and heat until warmed through.


Serve the bisque with additional crab meat, a few sourdough croutons, and a sprinkle of finely chopped fresh parsley.


*If you prefer a less ‘fishy’ bisque, use vegetable stock or a blend of half fish stock and half vegetable stock.

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