King Crab Bisque
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A rich and creamy bisque made with Alaska king crab, thickened with a cornstarch slurry and finished with fresh chives and paprika. Serve with sourdough bread.
Ingredients
- 1/2 cup unsalted butter
- 2 cup celery diced
- 1 cup yellow onion diced
- 4 cup whole milk
- 3 cup chicken stock
- 2 cup heavy cream
- 1 tsp ground white pepper
- 1/2 tsp kosher salt
- 3 tbsp cornstarch
- 3 tbsp water
- 1 1/2 lb crabmeat removed from shells
- Fresh chives chopped
- paprika
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 254 mg
- Iron: 0.9 mg
- Magnesium: 52.9 mg
- Phosphorus: 355 mg
- Potassium: 582 mg
- Zinc: 3.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup unsalted butter
- 4 cup whole milk
- 3 cup chicken stock
- 2 cup heavy cream
- 1 tsp ground white pepper
- 1/2 tsp kosher salt
- 3 tbsp cornstarch
- 3 tbsp water
- paprika
Prepare
- Dice 2 cup celery
- Dice 1 cup yellow onion
- 1 1/2 lb crabmeat, removed from shells
- Chop Fresh chives
Let's Cook
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Step 1.
Melt ½ cup (1 stick) unsalted butter in a large saucepan over medium heat. Add 2 cups diced celery and 1 cup diced yellow onion, and sauté until tender, about 5–7 minutes, stirring occasionally.
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Step 2.
Stir in 4 cups whole milk, 3 cups chicken stock, 2 cups heavy cream, 1 teaspoon ground white pepper, and ½ teaspoon kosher salt. Increase heat to bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
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Step 3.
While the soup simmers, make a slurry: in a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water until smooth and no lumps remain.
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Step 4.
Pour the slurry into the simmering soup while stirring constantly. Continue to simmer for 2 minutes, stirring occasionally, until the soup thickens slightly and coats the back of a spoon.
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Step 5.
Remove the saucepan from heat. Gently stir in 1½ pounds crabmeat (removed from shells) until just combined. The residual heat will warm the crab through without overcooking it.
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Step 6.
Ladle the bisque into bowls. Garnish each serving with chopped fresh chives and a pinch of paprika.