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crab bisque recipe

Restaurant-Quality Coastal Crab Bisque Recipe

This velvety crab bisque combines fresh lump crabmeat with vermouth and sherry for a luxurious, restaurant-quality soup perfect for special occasions.
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Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds fresh white lump crabmeat
  • 1 cup vermouth
  • 1 cup celery diced
  • 1 cup onion diced
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1½ teaspoons dry mustard
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ½ cup sherry wine
  • ½ cup parsley chopped

Method
 

  1. Blend half of the crabmeat with vermouth until liquified and set aside.
  2. In a large soup pot, melt butter and sauté diced celery and onion until barely tender.
  3. Stir in flour and cook for 1 minute while constantly stirring.
  4. Gradually add milk, stirring continuously, and cook over low heat until a creamy white sauce forms.
  5. Add the reserved liquified crab mixture, remaining crabmeat, chicken broth, dry mustard, salt, white pepper, and sherry wine. Gently heat through without boiling and serve garnished with chopped parsley.

Notes

To prevent toughening, avoid boiling the bisque and use fresh crabmeat for optimal flavor.