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Roasted Red Pepper and Blue Crab Bisque Recipe

This velvety crab bisque recipe is made with roasted red peppers and blue crab caught from the Chesapeake Bay in Maryland during our anniversary trip.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: French
Servings: 8
Calories: 333kcal

Ingredients

  • 10 cups seafood stock chicken stock is OK to sub, though the flavor won’t be as rich in seafood
  • 1 ½ pounds of steamed crab meat more is OK
  • 2 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 2 roasted red bell peppers chopped
  • 5 cloves garlic chopped
  • 2 cups chopped tomato
  • 1 cup white wine
  • ¼ cup long grain rice
  • 2-3 tablespoons ancho-guajillo paste See the Recipe Notes - tomato paste is good to sub, but the flavor will change
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped basil
  • ½ - 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 cup heavy whipping cream

Instructions

  • To start, set your seafood stock aside along with the crab meat. If you’re making your own seafood stock, see the information above in the narrative.
  • Heat a large pot to medium heat and add olive oil. Add carrots and onion and cook about 6-7 minutes, until softened.
  • Add roasted red peppers, garlic and tomato. Cook another minute.
  • Add white wine and allow to reduce by half.
  • Add rice, chili paste, seafood stock, cilantro, basil and cayenne. Add salt and pepper to taste.
  • Add about a pound of the cooked crab, reserving the rest for garnish.
  • Stir and simmer about 30 minutes to allow the flavors to develop.
  • Use a stick blender or food processor to puree the soup until nice and smooth.
  • Add cream and 4 tablespoons lemon juice. Stir. Taste and adjust with salt and pepper as needed. Maybe more cayenne!
  • Serve into bowls. Top with a bit of crab, a squeeze of lemon, and a bit of chopped cilantro. Enjoy!

Notes

Serves 8-10
For Your Reference: How to Roast Chili Peppers.
Use This for the Recipe: Ancho-Guajillo Chili Paste.

Nutrition

Calories: 333kcal | Carbohydrates: 15g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 1919mg | Potassium: 715mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3330IU | Vitamin C: 19.8mg | Calcium: 190mg | Iron: 2.1mg