Crab Bisque

Satisfy your seafood craving with this light but creamy bisque. Fresh crab is best, but frozen or even canned lump crabmeat will work.


Recipe and photograph by Kimme Hargrove

1 Tablespoon butter
1 Tablespoon olive oil
2 shallots, minced
4 cups seafood stock
2 cups heavy cream
1 Tablespoon tarragon, chopped (and extra for garnish)
½ cup vermouth (can also use sherry)
1 pound crabmeat (if using frozen or canned, drain and rinse quickly and gently using a colander)
Salt and pepper, to taste

In a large pot, heat butter and oil on medium. Add shallots, and cook for 2-3 minutes until translucent. Add seafood stock and cream. Heat to just about a boil, stirring to prevent scorching.

Add tarragon and vermouth, and cook for 2 minutes. Add crabmeat, and gently stir. Let crabmeat cook for about 5 minutes on a simmer. Season to taste with salt and pepper.

If soup is not thick enough, whisk ¼ cup flour with a few tablespoons of very cold water in a small bowl, then whisk this mixture into the soup. Let cook for a few minutes to thicken and cook the flour mixture.

Serve soup with tarragon sprinkled on top for garnish and crostini for dipping.

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