My GoTo The BEST Crab Bisque Recipe RestaurantStyle

Ingredients

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion, roughly chopped (about 1 cup) (160g)
• 2 carrots, roughly chopped (about 1 cup) (120g)
• 2 celery stalks, roughly chopped (about 1 cup) (100g)
• 4 cloves garlic, minced (about 2 teaspoons) (12g)
• 2 pounds (900g) crab shells and bodies, rinsed
• 1 cup (240ml) dry white wine (e.g., Sauvignon Blanc)
• 8 cups (1.9 liters) chicken stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 4 tablespoons (57g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) dry sherry
• 1 pound (450g) lump crab meat, picked over for shells
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish