This Bisque Recipe is Perfect for a Maryland Household
In our Maryland household, crabs are almost as popular as chicken or beef. Our summer meals can easily include steamed crabs, king crab legs, crab bombs, and/or crab cakes. Yum! But, when the temperature drops and the snow is falling outside, our hearts and tummies turn to this creamy crab bisque. I love this soup recipe because it’s both creamy, comfy and elegant. It’s so easy to make that you will certainly make it more than once.
Ingredients Maryland Crab Lump Bisque Recipe
- 3½ tablespoons butter
- ½ onion, minced
- ½ cup minced celery stalk
- 1 pound crab lump, divided
- 1 garlic clove, minced
- 4 tablespoons flour
- ½ cup white wine
- 1½ cups seafood or chicken stock
- 2 cups of cream
- ¼ teaspoon of Old Bay seasoning
Instructions for the Maryland Crab Lump Bisque Recipe
1. Sauté the butter in a large pot over medium heat
2. Add the onion, celery, and ¼ cup of the crab meat. Cook until tender for approximately three minutes.
3. Add the garlic, and let everything cook until tender. Whisk in the flour slowly to make a roux.
4. Gradually stir in the wine and stock; whisk until you have a smooth broth.
5. When the mixture is smooth, gradually add the remaining crab meat and cream, while bringing the pot to a boil.
6. Once the pot boils, reduce the heat to low, add the Old Bay seasoning, and simmer for a minute.
7. Salt and pepper to taste, garnish with Old Bay seasoning and bacon, and serve hot.
Enjoy! Love and Soul Always, Kawania
Photo: Natarsha Wright Photography
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