The BEST Crab Bisque

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 celery stalk, finely chopped
• 2 tablespoons all-purpose flour
• 2 cups seafood stock or fish stock
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup dry white wine (optional)
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 pound lump crabmeat, picked over for shells
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh chives or parsley, chopped (for garnish)
• Crusty bread or oyster crackers (optional, for serving)

Instructions:

1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add the chopped onion, garlic, and celery. Cook until the vegetables are soft, about 5 minutes.
2. Make the Roux: Sprinkle the flour over the vegetables and stir well to combine. Cook, stirring constantly, for 2-3 minutes until the mixture is lightly browned.
3. Add Liquids and Seasoning: Gradually whisk in the seafood stock, heavy cream, milk, and white wine (if using). Add Old Bay seasoning and cayenne pepper (if using). Bring the mixture to a gentle simmer, stirring frequently.
4. Add Crabmeat: Gently fold in the lump crabmeat, being careful not to break up the chunks too much. Simmer the bisque for about 10 minutes, allowing the flavors to meld.
5. Adjust Seasoning: Stir in the fresh lemon juice. Taste the bisque and adjust the seasoning with salt and pepper as needed.
6. Serve: Ladle the bisque into bowls and garnish with fresh chives or parsley. Serve hot with crusty bread or oyster crackers on the side.

Enjoy your rich and creamy crab bisque!