Follow these steps for perfect results
green onions
finely chopped
garlic
minced
butter
melted
Chablis
chicken stock
strained
artichoke hearts
crushed by hand
bay leaf
nutmeg
white pepper
salt
cayenne pepper
half and half
lump crabmeat
picked clean
cornstarch
dissolved in chicken stock
Finely chop green onions.
Mince garlic.
Crush artichoke hearts by hand.
Melt butter in a pot.
Sauté green onions, garlic, and artichoke hearts in melted butter and white wine (Chablis) until softened.
Add chicken stock, bay leaf, nutmeg, white pepper, salt, and cayenne to the pot.
Simmer the mixture for 5 minutes to infuse the flavors.
Add half and half to the soup.
Continue to simmer for another 15 minutes to allow the soup to thicken.
Dissolve cornstarch in a small amount of chicken stock to create a slurry.
Gradually add the cornstarch slurry to the soup, stirring continuously, until the desired thickness is achieved.
Gently fold in the lump crabmeat.
Stir for 5 minutes, being careful not to break up the crabmeat too much.
Serve hot.
Garnish each serving with a thin lemon slice and a sprinkle of paprika.
Expert advice for the best results
Use high-quality crabmeat for the best flavor.
Adjust the amount of cayenne pepper to control the spice level.
Do not boil the bisque after adding the crabmeat, as this can make the crab tough.
Consider adding a splash of sherry for added depth of flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead, but add crab just before serving.
Serve in a warm bowl, garnished with lemon slice and paprika.
Serve with crusty bread for dipping.
Pair with a light salad.
Complements the creamy texture and seafood flavors.
Discover the story behind this recipe
Popular seafood dish in coastal regions.
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