A decadent crab bisque is the way to anyone’s heart this holiday season! This recipe, a classic from my mother’s archives, is meant to inspire merriment and grateful palates amongst family and friends. It is rich enough to stand alone—we have always enjoyed it as a main course—but it also works brilliantly as a first or second course when served in petit portions.
Serves 4-6 as a main course, serves 6-8 as a soup course
- 3/4 cup of butter (1 1/2 sticks)
- 1 1/2 medium onions, minced
- 1 medium carrot, finely minced
- 1 tbsp flour
- 1 tbsp chopped fresh parsley
- 1 tbsp seafood seasoning
- 1/4 tbsp celery salt
- 1/8 tbsp freshly ground white pepper
- 4 cups of milk, heated
- 3 tbsp white wine
- 1/2 lb lump crab meat
- salt to taste
- fresh mint for garnish
Melt butter in a medium saucepan over medium-high heat, add vegetables and sauté until soft. Reduce heat to medium and add flour, whisking constantly until smooth. Cook for 5 minutes, whisking frequently while stirring in parsley and seasonings. Gradually add heated milk, stirring constantly. Slowly add the wine, then crab, and salt to taste. Let simmer 15 to 20 minutes (do not boil!). Serve hot and garnish with lump crab and fresh mint. It pairs beautifully with a baguette!
Bon appetit dears, wishing you and yours a very Merry Christmas and a Happy New Year!