Classic Homemade Crab Bisque with Sherry and Cream
Make Classic Homemade Crab Bisque with sweet lump crab, seafood stock, sherry, and cream. This cozy soup is silky, rich, and ready for a special dinner at…
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Cooking tools:
- Immersion blender
- Blender
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Ladle
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 3 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 celery rib, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/2 cup (120 ml) dry sherry
- 4 cups (960 ml) warm seafood stock
- 1 cup (240 ml) heavy cream
- 1 lb (450 g) cooked lump crab meat, picked over for shells
- 1 tablespoon fresh lemon juice, plus more to taste
- Salt
- black pepper
- 2 tablespoons chopped fresh chives or parsley
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