Spicy Crab Bisque

By danyell923

Ingredients

• 4 tablespoons unsalted butter
• 1 small white onion, finely chopped
• 6 celery ribs, finely chopped
• 6 scallions, thinly sliced
• 2 bay leaves
• 1/4 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 2 tablespoons Mashed Roasted Garlic
• 3 cups whole milk
• 2 tablespoons dry sherry
• 1 tablespoon ketchup
• 1 teaspoon tomato paste
• 1/4 teaspoon sweet smoked paprika
• 1/8 teaspoon cayenne pepper
• Pinch of ground cloves
• Pinch of ground mace
• Pinch of freshly grated nutmeg
• 1 cup heavy cream
• 1/2 to 1 tablespoon Tabasco
• Salt
• Freshly ground pepper
• 2 pounds jumbo lump crab or Dungeness crabmeat
• Oyster crackers, for serving

Details

Servings 12
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.

Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers.