Crab Bisque

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Prep Time: 15 minutes | Servings: 6 servings

A rich and silky crab bisque finished with heavy cream and dry sherry, then topped with pristine pieces of Handy Premium Lump crab meat. 

  • 16 oz. Handy Premium Lump Blue Swimming Crab Meat, drained, picked for shells, and divided
  • 4 tbsp. unsalted butter
  • 1 small yellow onion, finely minced
  • 2 ribs celery, finely minced
  • 1 medium carrot, finely minced
  • 3 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 1 tbsp. tomato paste
  • 3 cups seafood stock or clam juice
  • ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup heavy cream
  • 1½ tsp. OLD BAY® Seasoning
  • ½ tsp. smoked paprika
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. dry sherry
  • Salt and white pepper, to taste
  • Finely minced fresh parsley and additional smoked paprika or OLD BAY® Seasoning, for garnish

Finely mince the onion, celery, and carrot. Mince the garlic and parsley. Drain the Handy Premium Lump Crab Meat and gently check for any remaining shell pieces. Reserve approximately ¼ of the crab meat for garnish and set aside.

Measure the remaining ingredients before beginning, as the bisque comes together quickly once cooking starts.

  • Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrot and sauté for 6–8 minutes, until completely softened and translucent without browning. Add the garlic and cook for 1 minute.
  • Stir in the tomato paste and flour until the vegetables are evenly coated. Cook, stirring constantly, for 2 minutes.
  • Slowly pour in the white wine while whisking to incorporate the flour mixture and scrape up any browned bits from the bottom of the pot. Gradually whisk in the seafood stock until smooth.
  • Add the OLD BAY® Seasoning, smoked paprika, and Worcestershire sauce. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes.
  • Remove from the heat and carefully purée with an immersion blender until completely smooth. If using a standard blender, blend the soup in batches and return it to the pot.
  • Return the bisque to low heat and stir in the heavy cream. Gently fold in ¾ of the Handy Premium Lump Crab Meat and warm for 3–5 minutes. Do not boil.
  • Remove from the heat and stir in the dry sherry. Season with salt and white pepper to taste.
  • Ladle into bowls or serving mugs. Top each serving with the reserved Premium Lump Crab Meat and garnish with parsley and a light dusting of smoked paprika or OLD BAY® Seasoning.