Crab Bisque

🛒 Ingredients

• Lump crab meat 50 g · 43 kcal
• Unsalted butter 8 g · 58 kcal
• All-purpose flour 8 g · 29 kcal
• Shallot, finely chopped 15 g · 10 kcal
• Celery, finely chopped 15 g · 2 kcal
• Carrot, finely chopped 15 g · 6 kcal
• Tomato paste 4 g · 3 kcal
• Dry Sherry 8 g · 7 kcal
• Fish stock (low sodium) 100 g · 7 kcal
• Heavy cream (36% fat) 30 g · 102 kcal
• Old Bay Seasoning 0 g · 1 kcal
• Cayenne pepper 0 g · 0 kcal
• Fresh parsley, chopped (for garnish) 1 g · 0 kcal

👨‍🍳 Instructions

1. Melt butter in a large pot or Dutch oven over medium heat, then add finely chopped shallot, celery, and carrot. Sauté for 5-7 minutes until softened, stirring occasionally.
2. Stir in tomato paste and flour, cooking for 1-2 minutes to create a roux. Deglaze the pot with dry sherry, scraping up any browned bits from the bottom.
3. Pour in the fish stock, bring to a simmer, and cook for about 15 minutes, stirring occasionally, until the bisque base slightly thickens.
4. Carefully transfer the bisque base to a blender and blend until completely smooth. Return the puréed bisque to the pot.
5. Stir in the heavy cream, Old Bay seasoning, and cayenne pepper. Add the lump crab meat, gently stirring to combine without breaking it up too much.
6. Heat through for another 5 minutes over low heat, ensuring it doesn't boil. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh parsley.