Ingredients Jump to Instructions ↓

  1. 6 tablespoons ( 3/4 stick) unsalted butter

  2. 1 large onion , finely chopped

  3. 1 medium celery rib, finely chopped

  4. 1/3 cup plus 1 tablespoon all-purpose flour Two

  5. 13 3/4-ounce cans reduced-sodium chicken broth Two 8-ounce bottles clam juice

  6. 1/2 cup dry sherry

  7. 1 1/2 tablespoons tomato paste

  8. 1 pound fresh crabmeat , picked through for cartilage and shells

  9. 3/4 cup heavy cream Salt and hot red pepper sauce, to taste Chopped fresh parsley , for garnish

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large saucepan over medium-low heat. Add the onion and celery and cover. Cook until the vegetables are tender but not browned, about 10 minutes. Stir in the flour. Cook, uncovered, stirring often, without browning the flour, for 1 minute.

  2. Gradually whisk in the broth, clam juice, sherry, and tomato paste. Bring to a boil over high heat. Reduce the heat to low and partially cover the saucepan with the lid. Simmer, stirring often, until the bisque is lightly thickened, about 10 minutes. (The bisque can be prepared up to this point 1 day ahead, cooled, covered, and refrigerated. Reheat to simmering before proceeding. If the bisque is too thick, thin with additional chicken broth.) 3. Add the crab and the cream, increase the heat to medium, and cook just until very hot--do not boil. Season the bisque with the salt and hot sauce. Serve hot in soup bowls, sprinkling each serving with parsley.


Send feedback