A recipe for velvety bisque made with roasted red peppers and blue crab caught directly from the Chesapeake Bay in Maryland during our anniversary trip. Let's go crabbing!

Roasted Red Pepper and Blue Crab Bisque
Find the recipe below!
When Patty and I celebrated our 20th Anniversary, we decided to celebrate by traveling to the east coast of the U.S.. We love the east coast, with all the seafood and the gorgeous ocean and particularly the food.
The last several days of the trip were spent in St. Michaels, Maryland, a historic town filled with Bed and Breakfasts, narrow streets and an influx of locals on weekend getaways.
It is situated a few miles from the Chesapeake Bay, which is known for its abundance of oysters and blue crab.
We chartered a crab boat out of Tilghman Island one morning and were taken out to sea by Captain Russell, a veteran waterman who spent his life on the bay crabbing and running a seafood company. When he sold his business and retired, he longed for the water so started giving tours where he teaches how crabbing is done in the bay.
We had done something similar in Alaska many years back, and were both expecting to be hoisting crab traps up from the sea floor, but that's not how they do it in the Chesapeake Bay. Instead, they use a trotline.
We caught so much crab, and it made a wonderful crab bisque!
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