Spicy Crab Bisque

Spicy Crab Bisque

This decadent bisque has chunks of succulent, sweet crab meat in a rich, slightly spicy broth. It's so silky and delicious!

Ingredients:

4 tablespoons butter

1 small white onion, finely chopped

6 ribs of celery, finely chopped

1/2 red bell pepper, finely chopped

2 cloves garlic, minced

6 scallions, thinly sliced

2 bay leaves

1/4 cup all purpose flour

5 cups chicken broth

1 teaspoon tomato paste

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

pinch of ground cloves

pinch of nutmeg

1 cup heavy cream

1/2 cup dry white wine (I used Chardonnay)

1 tablespoon Tabasco

salt and pepper to taste

2 cups crab meat (I bought Alaskan King Crab legs) Click Here to learn >>  How to cook Alaskan King Crab Legs It only takes about 8 minutes in the oven.

Oyster crackers, for serving (optional)

Instructions:

Cook crab legs according to recipe above. Let cool, slightly. Crack shells and remove meat. Set crab meat aside. In a large soup pot melt butter. Add onion, celery, red pepper, scallions and bay leaves. Cook over medium heat until vegetables are soft (about 5 minutes) Add garlic. Cook for 2 more minutes. Stir in the flour, stirring continuously for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Add tomato paste, paprika, cayenne pepper, ground cloves, nutmeg. Stir and simmer until broth has thickened and vegetables are very tender, about 15 minutes. Stir in wine and heavy cream and Tabasco, bring to a simmer. Season with salt and pepper, then add the crab meat, simmer until meat if hot. Discard the bay leaves. Serve with oyster crackers.