•INGREDIENTS:
1 pound lump crab meat
4 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1 cup half-and-half
1/2 cup dry white wine
2 tablespoons tomato paste
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges (for serving, optional)
•INSTRUCTIONS:
1-Prepare the Crab: Pick through the lump crab meat to remove any shells or cartilage. Set aside.
2-Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3-Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2-3 minutes to create a roux. The mixture should be lightly browned and smooth.
4-Add the Liquids: Gradually whisk in the seafood or chicken broth, making sure to dissolve the roux completely. Add the heavy cream, half-and-half, and dry white wine. Stir in the tomato paste until well combined.
5-Season the Bisque: Add the Old Bay seasoning, paprika, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 10-15 minutes until it thickens slightly.
6-Add the Crab: Gently fold in the lump crab meat, being careful not to break up the pieces too much. Simmer for another 5 minutes to allow the flavors to meld together.