Cooking Lucid
Crab Bisque
Silky, creamy tomato-cognac bisque loaded with lump crab. A restaurant-worthy soup that's surprisingly achievable at home.
Prep 15 min
Cook 35 min
Total 50 min
Serves 6
Dinner·French·Medium
Ingredients
Step 1 — Base
- 3 tbsp butter
- 1 onion (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 3 tbsp flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
Step 2 — Finish
- 8 oz lump crab meat
- 2 tbsp cognac or sherry (optional)
- 1 tbsp Old Bay
- Fresh chives
- Crusty bread
Instructions
- 1
Build the base
Melt butter, sauté onion and celery 5 minutes. Add garlic and tomato paste, cook 2 minutes. Whisk in flour, then broth. Simmer 20 minutes.
- 2
Blend and finish
Blend until smooth (or use immersion blender). Stir in cream, cognac, and Old Bay. Add crab and heat through. Garnish with chives.
Nutrition per serving: 340 cal · 16g protein · 18g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
