This creamy Roasted Sweet Pepper Crab Bisque is made with a base of puréed roasted Sweet Peppers and seafood stock and is loaded with crab meat, sweet corn, carrots, celery and onions.
My husband Walter is from Maryland so crabs are kinda a big deal in our house. We love picking crabs in the summer and he will devour anything with crab. He was the official taste tester (as per usual) of this Creamy Roasted Sweet Pepper Crab Bisque and he gave it 5 stars!
For the base of this Creamy Roasted Sweet Pepper Crab Bisque we will roast sweet peppers. These peppers are crisp, nutritious, colorful and available year-round. We roast them to char the skin so we can remove it and get that delicious, sweet pepper meat!
To roast the peppers, start by slicing off the tops and removing the seeds. Next slice the peppers in half vertically and place the peppers face down on a baking sheet. Bake them at 500°F for 25-3o minutes, the skins will char as the pepper meat roasts. As soon as they are done, remove them from the oven and cover tightly with a sheet of aluminum foil. Let them rest for about 20 minutes, this allows the peppers to cool and the skin will be much easier to separate. After the 20 minutes, carefully remove the skin from each pepper and discard.
At this point we are ready to purée the pepper meat and then add it to the seafood stock. You can purée them in a food processor and then add them to a pot with the seafood stock. Or you can use an immersion blender and purée them in the pot once you add them to the seafood stock, either way works!
Now that we have roasted and puréed the sweet peppers and added them to the seafood stock, we have the base for our bisque! We will now season the bisque with some salt, old bay seasoning (made for crab!) and a little smoked paprika.
So what else goes into the bisque?
sautéed onions, carrots and celery
corn sliced straight from the cob
shredded crab leg meat
This makes for a hearty bisque, that really focuses on the flavor of the roasted peppers in the broth and highlights the crab. The last ingredients is heavy cream, just 1/2 cup. You don’t have to add it if you want to keep the bisque on the lighter side, but it really helps to give it a little extra creaminess.
You will want to serve the soup immediately upon preparation. I’ve chosen to garnish it with some fresh parsley and oyster crackers. A fresh loaf of warm bread would also make a great side!
I'm Laura, a recipe developer, photographer, ice cream and avocado enthusiast and I'm so excited that you are here! My hope is that I can take some of the stress out of cooking and inspire you to get creative and have fun in your kitchen.