Creamy Crab Bisque

Creamy Crab Bisque


4 Tbsp (1/2 stick) unsalted butter
1 cup celery finely chopped
1/3 cup yellow onion grated
4 garlic cloves minced
1/2 tsp salt
1/2 tsp ground white pepper
1/4 tsp ground nutmeg
2 Tbsp flour
1 (8-ounce) bottle clam juice
1 1/2 cups half-and-half
1 cup heavy cream
1 pound lump crabmeat
1/2 tsp hot sauce; Tabasco or Louisiana
1/2 tsp lemon zest
1 Tbsp fresh parsley
2 Tbsp dry sherry


 Melt butter in Dutch oven over medium-low heat. Add celery, onion, garlic, salt, white pepper, and ground nutmeg. Cook slowly until celery is opaque but not browned, about 5 minutes.

Add flour and stir constantly until flour coats vegetables evenly. Add clam juice and stir to combine, add half-and-half, heavy cream, and hot sauce. Bring to a simmer and cook, whisking often, until thickens, about 8-10 minutes. Fold in crab carefully and continue simmer one to two minutes.

Remove the pot from the heat. Add lemon zest and dry sherry, stir to combine. Season to taste with more salt and white pepper.

Divide evenly into four serving bowls. Garnish with parsley and serve with hot bread and more hot sauce if desired.

Yield – 4 Servings