Classic Creamy Crab Bisque Recipes: My Luxurious Coastal…

Ingredients

• Crab shells from 1 lb (450 g) cooked crab legs or claws
• 1 small onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 small carrot, roughly chopped
• 2 garlic cloves, smashed
• 1 bay leaf
• 4 cups (960 ml) water
• 1 tsp black peppercorns
• 2 tbsp (28 g) unsalted butter
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 2 tbsp (30 ml) tomato paste
• 1/4 cup (60 ml) dry sherry (optional but recommended)
• 1/4 tsp smoked paprika (optional for warmth)
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional for subtle heat)
• 1 cup (240 ml) heavy cream
• 8 oz (225 g) fresh or frozen lump crab meat, picked over for shells and cartilage
• Fresh chives or parsley, finely chopped for garnish