Ingredients:

  • 2 lbs (900g) Crab shells
  • 2 tbsp (30ml) Olive oil
  • 1 large (about 200g) Yellow onion, chopped
  • 2 medium (about 150g) Carrots, chopped
  • 2 ribs (about 100g) Celery, chopped
  • 4 cloves Garlic, minced
  • 1 tsp (5ml) Tomato paste
  • 1/2 cup (120ml) Dry sherry
  • 6 cups (1.4L) Chicken or vegetable broth
  • 1 Bay leaf
  • 1/2 tsp (2.5ml) Dried thyme
  • 1/4 tsp (1.25ml) Red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (60g) Unsalted butter
  • 4 tbsp (30g) All-purpose flour
  • 3 cups (720ml) Whole milk
  • 1 cup (240ml) Heavy cream
  • 1 lb (450g) Cooked crabmeat, picked over for shells
  • 2 tbsp (30ml) Fresh lemon juice
  • 2 tbsp (30ml) Chopped fresh parsley, for garnish

Instructions:

  1. Sauté vegetables in olive oil. Add tomato paste and cook briefly. Deglaze with sherry. Add crab shells, broth, bay leaf, thyme, and red pepper flakes (if using). Simmer until broth is infused with flavor.
  2. Strain the broth through a fine-mesh sieve or cheesecloth, pressing on the solids to extract as much liquid as possible. Discard the solids (shells and vegetables). Reserve the infused broth.
  3. Melt butter in the same pot. Whisk in flour and cook, stirring constantly, until a pale golden roux forms.
  4. Gradually whisk in milk, ensuring no lumps form. Cook until thickened. Stir in the reserved crab broth and bring to a simmer.
  5. Stir in heavy cream and crabmeat. Heat through. Season with lemon juice, salt, and pepper to taste.
  6. For a smoother bisque, use an immersion blender to blend until smooth.
  7. Ladle into bowls and garnish with fresh parsley. Serve immediately.