Spicy Crab Bisque

Name: Spicy Crab Bisque
Total time: 45 min
Ingredients: 4 tablespoons unsalted butter; 1 white onion (small finely chopped); 6 celery ribs (finely chopped); 6 scallions (thinly sliced); 2 bay leaves; 0.25 cup all-purpose flour; 5 cups low-sodium chicken broth; 2 tablespoons mashed roasted garlic; 3 cups whole milk; 2 tablespoons dry sherry; 1 tablespoon ketchup; 1 teaspoon tomato paste; 0.25 teaspoon sweet smoked paprika; 0.13 teaspoon cayenne pepper; 1 pinch of ground cloves; 1 pinch of ground mace; 1 pinch of freshly grated nutmeg; 1 cup heavy cream; 0.5 tablespoon Tabasco (to 1 ); Salt; Freshly ground pepper; 2 pounds lump crab or Dungeness crabmeat (jumbo); Oyster crackers (for serving)

5.0

(3,494)

2 Reviews

Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.

By

Tanya Holland

Updated on June 9, 2017

Spicy Crab Bisque — Photo: Â© John Kernick

Active Time:

30 mins

Total Time:

45 mins

Yield:

12

Ingredients

4 tablespoons unsalted butter
1 white onion (small finely chopped)
6 celery ribs (finely chopped)
6 scallions (thinly sliced)
2 bay leaves
¼ cup all-purpose flour
5 cups low-sodium chicken broth
2 tablespoons mashed roasted garlic
3 cups whole milk
2 tablespoons dry sherry
1 tablespoon ketchup
1 teaspoon tomato paste
¼ teaspoon sweet smoked paprika
⅛ teaspoon cayenne pepper
1 pinch of ground cloves
1 pinch of ground mace
1 pinch of freshly grated nutmeg
1 cup heavy cream
½ tablespoon Tabasco (to 1 )
Salt
Freshly ground pepper
2 pounds lump crab or Dungeness crabmeat (jumbo)
Oyster crackers (for serving)

Directions

In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.
Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers.