Ingredients:

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 medium carrot, chopped
  • 1 teaspoon tomato paste
  • 1 cup dry white wine
  • 4 cups seafood stock
  • 1 pound fresh lump crab meat
  • 1 teaspoon Old Bay seasoning
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley for garnish (optional)

Instructions:

  1. Heat olive oil and butter in a large pot over medium heat. Add chopped onion, celery, and carrot. Sauté until softened (about 5-7 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
  2. Add in tomato paste; cook for 2 minutes. Pour in the white wine, scraping any bits off the bottom. Simmer until reduced by half.
  3. Add seafood stock to the pot and bring to a simmer. Stir in Old Bay seasoning, salt, and pepper.
  4. Gently fold in fresh lump crab meat. Simmer for about 10 minutes to infuse flavors.
  5. Use an immersion blender to blend the soup until smooth. (If using a regular blender, blend in batches, ensuring steam can escape.)
  6. Return the blended bisque to low heat; stir in heavy cream and lemon juice. Adjust seasoning as desired.
  7. Spoon into bowls and garnish with fresh parsley before serving.