Entrée: United States – Blue Crab Bisque

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) blue crab meat, picked and cleaned
4 tbsp (60 g) butter
1 small onion, finely chopped
2 tbsp (16 g) all-purpose flour
1 tsp (5 ml) Old Bay seasoning
4 cups (960 ml) seafood or chicken stock
1 cup (240 ml) heavy cream
1 / 4 cup (60 ml) dry sherry
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Show original ingredient measurements

1 lb / 450 g blue crab meat, picked and cleaned
4 tbsp (60 g) butter
1 small onion, finely chopped
2 tbsp (16 g) all-purpose flour
1 tsp Old Bay seasoning
4 cups (960 ml) seafood or chicken stock
1 cup (240 ml) heavy cream
1 / 4 cup (60 ml) dry sherry
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

1. **Sauté Aromatics**: In a large pot, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. **Create a Roux**: Stir in the flour and Old Bay seasoning, cooking for 1-2 minutes until the mixture is smooth and bubbling.
3. **Add Stock**: Gradually whisk in the stock, ensuring no lumps remain. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing it to thicken slightly.
4. **Add Crab**: Stir in the blue crab meat, ensuring it is evenly distributed. Allow the mixture to simmer for an additional 5 minutes.
5. **Finish with Cream and Sherry**: Lower the heat and stir in the heavy cream and sherry. Season with salt and pepper to taste. Heat until warmed through, but do not allow to boil.
6. **Serve**: Ladle the bisque into bowls, garnishing with freshly chopped parsley. Serve hot with crusty bread or oyster crackers.