📝 About This Recipe
A crown jewel of Lowcountry cuisine, this silky, cream-based bisque is a sophisticated blend of Atlantic blue crab and delicate seasonings. Originating in Charleston, South Carolina, the dish is traditionally defined by the addition of orange crab roe, which lends a rich, briny depth and beautiful color. This recipe delivers a velvety texture with a signature splash of dry sherry, creating a soul-warming experience that captures the essence of Southern coastal elegance.
🥗 Ingredients
The Base
- 4 tablespoons Unsalted butter (high-quality European style preferred)
- 1/2 cup Celery (very finely minced)
- 2 tablespoons Shallots (minced)
- 1/4 cup All-purpose flour (sifted)
Liquids and Seasoning
- 2 cups Whole milk (warmed)
- 1 cup Heavy cream (room temperature)
- 1 cup Seafood stock (high-quality or homemade)
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon Mace (ground)
- to taste Kosher salt and White pepper (white pepper keeps the soup aesthetic clean)
The Seafood
- 1 pound Fresh Lump Crabmeat (picked over for shells)
- 2 tablespoons Crab Roe (or finely crumbled hard-boiled egg yolk if roe is unavailable)
Finishing Touches
- 1/4 cup Dry Sherry (plus extra for serving at the table)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large saucepan, melt the butter over medium-low heat until it begins to foam.
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2
Add the finely minced celery and shallots. Sauté gently for 5-7 minutes until they are translucent and soft, but do not let them brown.
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3
Whisk in the flour to create a light roux. Cook, stirring constantly, for 2-3 minutes to remove the raw flour taste while maintaining a pale color.
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4
Slowly whisk in the warmed milk and seafood stock, adding only a half-cup at a time to ensure a smooth, lump-free consistency.
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5
Stir in the heavy cream, Old Bay seasoning, Worcestershire sauce, and ground mace. The mace is the 'secret ingredient' that provides that authentic Lowcountry aroma.
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6
Bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can cause the cream to separate.
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7
Gently fold in the crab roe (or egg yolk) and half of the crabmeat. The roe will dissolve slightly, tinting the soup a beautiful pale orange.
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8
Cover the pot and simmer on low for 20 minutes, stirring occasionally to prevent the bottom from scorching.
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9
Add the remaining lump crabmeat and the 1/4 cup of dry sherry. Cook for another 5 minutes to allow the flavors to marry and the crab to heat through.
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10
Taste the soup and adjust seasoning with kosher salt and white pepper. If the soup is too thick, add a splash more milk; if too thin, simmer uncovered for a few more minutes.
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11
Ladle the hot soup into warmed bowls. Ensure each bowl gets a generous portion of the lump crabmeat.
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12
Garnish with a sprinkle of fresh chives, a dusting of paprika, and serve with an extra cruet of sherry on the side for guests to add to their liking.
💡 Chef's Tips
Always use fresh, refrigerated lump crabmeat rather than canned for the best texture and flavor. If you cannot find crab roe, crumbling a hard-boiled egg yolk provides the traditional color and a similar richness. Never boil the soup once the cream is added; a low, slow simmer is the key to a velvety mouthfeel. White pepper is essential here; black pepper creates dark specks that detract from the soup's creamy appearance. For the best flavor, make the base a few hours ahead and add the crabmeat and sherry just before serving.
🍽️ Serving Suggestions
Serve with warm, buttery Benne seed wafers or oyster crackers for a classic crunch. A crisp, chilled glass of Chardonnay or a dry Amontillado sherry pairs beautifully with the richness. Follow with a light green salad with a citrus vinaigrette to cleanse the palate. Present the soup in shallow porcelain bowls to highlight the delicate garnish and orange hue. Keep a small decanter of high-quality dry sherry on the table for guests to add a 'topper' to their bowl.