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Crab Bisque with Jumbo Lump Crab

Crab Bisque with Jumbo Lump Crab for Ultimate Comfort Delight

This rich and creamy Crab Bisque with Jumbo Lump Crab is the ultimate comfort food, perfect for chilly nights and easily freezable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bisque
  • 2.5 cups Onion, diced The base flavor that adds sweetness and depth.
  • 1 cup Carrot, diced Brings natural sweetness.
  • 1 cup Fennel, diced Infuses a subtle anise flavor.
  • 1 large Potato, diced Thickens the bisque; can substitute with rice or cauliflower.
  • 2 cloves Garlic, crushed Provides depth to the soup.
  • 3 sprigs Thyme Adds an herbal note.
  • 3 sprigs Tarragon Offers a complementary herbaceous flavor.
  • 2 Tbsp Tomato Paste Enhances umami flavor and richness.
  • 1 cup Cognac Deepens the soup’s flavor.
  • 3 cups Shellfish Stock Foundation for the bisque’s seafood essence.
  • 1 cup Heavy Cream Imparts the creamy texture.
  • 1 lb Jumbo Lump Crab Meat The star ingredient for sweetness and protein.
  • Fresh Lemon For serving, squeeze to brighten flavor.
  • Arugula Micro Greens For serving, provides a peppery finish.
  • Kosher Salt & Freshly Ground Black Pepper Essential seasonings.

Equipment

  • Large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions, carrots, and fennel, cooking for 5-7 minutes until the vegetables soften and the onions become translucent.
  2. Stir in the diced potato, crushed garlic, fresh thyme, tarragon, a pinch of salt, and black pepper. Mix well for about 2 minutes until the garlic is fragrant.
  3. Add the tomato paste, stirring continuously until it coats the vegetables nicely.
  4. Pour in 1 cup of cognac, allowing the mixture to bubble and deglaze the bottom of the pot. Cook for 2-3 minutes until the alcohol evaporates.
  5. Stir in 3 cups of shellfish stock, cover, and cook for 30 minutes.
  6. Remove the thyme and tarragon sprigs, and use an immersion blender to purée the soup until smooth.
  7. Return the blended soup to low heat. Stir in 1 cup of heavy cream and gently fold in the crab meat.
  8. Ladle the bisque into bowls, garnish with arugula micro greens and a sprinkle of flaky salt.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This bisque freezes beautifully for up to three months. Reheat gently to maintain the quality.

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