Classic Creamy Crab Bisque by A Spicy Perspective

Ingredients

• 450g (1 lb) lump crab meat, picked over for shells
• 60g (4 tbsp) unsalted butter
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 30g (1/4 cup) all-purpose flour
• 60ml (1/4 cup) dry sherry
• 750ml (3 cup) fish stock
• 250ml (1 cup) heavy cream
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Melt butter in a large pot over medium heat; add diced onion and celery, cooking for 6-8 minutes until softened.
2. Stir in minced garlic, thyme, and paprika, cooking for 1 minute until fragrant.
3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
4. Deglaze the pot with dry sherry, scraping the bottom, and simmer for 2 minutes until reduced by half.
5. Whisk in the fish stock gradually to prevent lumps, then bring to a gentle simmer for 10 minutes.
6. Stir in the heavy cream and cook for another 5 minutes until the soup thickens slightly.
7. Fold in the crab meat gently and heat through for 2-3 minutes; season with salt and pepper before serving.