📝 About This Recipe
This elegant bisque is a celebration of the Atlantic coast, featuring the delicate, sweet meat of the blue crab bathed in a silky, cognac-laced cream base. By roasting the crab shells to create a deeply aromatic stock, we extract every ounce of ocean essence, resulting in a soup that is both sophisticated and comforting. It is a masterpiece of texture and depth, perfect for an impressive dinner party starter or a luxurious weekend lunch.
🥗 Ingredients
The Shellfish Stock
- 1 pound Blue Crab shells (cleaned and rinsed; can use bodies from picked meat)
- 2 tablespoons Olive oil
- 6 cups Water (cold)
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 1 piece Bay leaf
- 5-6 whole Black peppercorns
The Bisque Base
- 4 tablespoons Unsalted butter (divided)
- 1 small Yellow onion (finely diced)
- 1 stalk Celery (finely diced)
- 1 small Carrot (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 1/4 cup Cognac or Brandy (good quality)
- 1 cup Heavy cream (at room temperature)
- 1 pound Lump Blue Crab meat (freshly picked, checked for shells)
- 1/2 teaspoon Old Bay seasoning
- to taste Kosher salt and white pepper
For Garnish
- 2 tablespoons Fresh chives (finely snipped)
- 1 teaspoon Dry Sherry (per bowl, for drizzling)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
In a large stockpot over medium-high heat, add 2 tablespoons of olive oil. Toss in the crab shells and sauté for 5-7 minutes until they turn bright red and smell toasted.
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2
Deglaze the pot with the white wine, scraping up any browned bits. Add the water, bay leaf, and peppercorns. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain through a fine-mesh sieve and set aside; you should have about 4 cups of liquid.
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3
Wipe out the stockpot and return to medium heat. Melt 3 tablespoons of butter. Add the onion, celery, and carrot (the mirepoix) and sauté until soft and translucent, about 8 minutes.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens to a rusty red color.
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5
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste, creating a thick paste (roux).
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6
Carefully pour in the Cognac. If using a gas stove, be cautious as it may flame. Stir rapidly until the liquid is mostly absorbed.
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7
Slowly whisk in your reserved crab stock, one cup at a time, ensuring no lumps form. Bring the mixture to a gentle simmer.
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8
Lower the heat and let the base simmer for 15 minutes to thicken and allow flavors to meld.
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9
For a truly silky texture, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a standard blender in batches (use caution with hot liquids).
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10
Stir in the heavy cream and Old Bay seasoning. Simmer for another 5 minutes, but do not let it reach a rolling boil.
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11
In a small skillet, melt the remaining 1 tablespoon of butter and gently warm the crab meat for 1-2 minutes. This keeps the lumps intact.
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12
Fold half of the warmed crab meat into the bisque. Season with kosher salt and white pepper to taste.
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13
Ladle the bisque into warm bowls. Top each with the remaining lump crab meat, a sprinkle of chives, a pinch of paprika, and a tiny splash of dry sherry.
💡 Chef's Tips
Always check your crab meat for tiny shell fragments by gently spreading it out on a baking sheet before using. Using white pepper instead of black pepper maintains the creamy, uniform color of the bisque without dark flecks. Don't skip the Cognac; it provides a necessary back-note of warmth and complexity that defines a traditional bisque. If the bisque is too thick, thin it with a little more stock or a splash of milk; if too thin, simmer it slightly longer before adding the cream. For the best flavor, make the crab stock from scratch rather than using store-bought seafood stock.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or classic oyster crackers for dipping. A crisp, chilled glass of Chardonnay or a dry Amontillado Sherry pairs beautifully with the richness of the crab. Start the meal with a light arugula salad tossed in a lemon vinaigrette to cut through the creaminess. For an extra touch of luxury, add a dollop of crème fraîche to the center of each bowl before serving.