Lowcountry Crab Bisque

Story by Carrie Hirsch + photo by Butch Hirsch

This creamy and rich soup is served in many fine restaurants and is easy to make at home.

Fresh lump crab meat is briny and subtly sweet, which makes this classic, creamy bisque such a favorite on Lowcountry menus. It can be served as a soup course or as a main course. It is on the rich side, so plan the rest of the meal with that in mind. This recipe serves eight as a soup course or four as a main course. 

As far as wine pairings, there are several ways to go: a chilled bottle of German, French or Italian dry Gewürztraminer with hints of floral, stone fruit and spice notes pairs well with crab. A sparkling rosé dancing on your palate is another memorable option. If you are a Chardonnay lover, less oak is more.

Lowcountry Crab Bisque

(Carrie Hirsch Recipe)

Ingredients 

1/2 stick salted butter 

2 large shallots, finely chopped 

1 medium carrot, finely chopped

1 stalk celery, finely minced

1/2 red bell pepper, seeded and finely chopped

1/3 cup all-purpose flour

2 cups clam juice or fish stock

3/4 cup cooked rice

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

2 cups whole milk

1 cup heavy cream 

1/2 pound fresh lump crab meat 

1/2 cup dry sherry or dry white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon nutmeg

Ingredients (garnish) 

1 bunch chives, finely sliced

Lumpfish caviar 

Directions

[1] Melt butter in a medium pot over medium heat. Sauté shallots, carrots, celery, red bell peppers, stirring constantly, until translucent, about 8-10 minutes. [2] Whisk in flour and continue whisking until mixture is well incorporated and there are no lumps, about 1 minute. [3] Stir in clam juice, cooked rice, Worcestershire sauce and tomato paste, then purée in blender or food processor in batches. [4] Return mixture to pot; then whisk in whole milk and heavy cream. Continue to cook over medium heat, stirring occasionally, for 5 minutes or until thickened. [5] Stir in remaining ingredients, and simmer for another 5 minutes, stirring often. Ladle into bowls, then garnish with chives and caviar. Serve immediately.