Creamy Crab Bisque


1 pound fresh crabmeat (preferably Maryland backfin crab)
5 tablespoons butter
1/2 cup finely minced celery heart
3/4 cup finely minced green onion
2 tablespoons finely minced carrot
1-1/2 teaspoons finely minced garlic
1 teaspoon ground ginger
1/4 cup flour
1-1/4 cups chicken broth
1-1/4 cups whole milk
2 pinches cayenne pepper
2 pinches ground nutmeg
1/4 teaspoon salt
pinch of white pepper
1/4 teaspoon dried lemon peel
1-1/4 cups light cream
1/4 cup dry sherry


Pick over the crabmeat for cartilage and return to the refrigerator. Melt the butter in a 4-quart saucepan. Add the celery, green onion, carrot, garlic, and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to a boil while stirring constantly. Add the cayenne, nutmeg, salt, white pepper, lemon peel, cream, and sherry. Heat thoroughly. Stir in the crabmeat and cook until it is heated through. Do not boil. Serve immediately.


6 servings

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