About the Recipe
While waiting for Tropical Storm Ophelia, we used some crab we had left over from Mike's Crab House in Annapolis to make a delicious Crab Bisque!
Ingredients
3 tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or low-sodium vegetable broth) - we used vegetable broth infused with some of the small crab legs we had to make it crabbier
1 c. dry white wine (we used a nice Pinot Grigio and toasted with the remainder of the bottle)
1 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat (we used whole crabs that had already been prepared by Mike’s Crab House (https://www.mikescrabhouse.com/)
Freshly chopped parsley, for garnish
Preparation
Step 1
In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
Step 2
Pour in seafood stock and wine (don’t forget the wine - we almost did!), then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
Step 3
Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
Step 4
Divide among bowls and garnish with remaining crab meat and parsley before serving.