With roasted mini peppers, tender crab meat, and a creamy finish, this bisque is both comforting and elegant.

Units Scale

2 pounds mini sweet peppers (907 grams)

2 tablespoons olive oil (30 mL)

1 cup onions, chopped (150 grams)

1/2 cup carrots, chopped (65 grams)

1 cup celery, chopped (100 grams)

4 cups seafood stock (950 mL)

1 teaspoon salt (5 grams)

1/2 teaspoon Old Bay seasoning (1.5 grams)

Pinch of smoked paprika

2 ears boiled corn, sliced off the cob (1 cup, 166 grams)

1/2 cup heavy cream (120 mL)

1/2 pound crab leg meat (226 grams)

Handful of fresh parsley, chopped, for garnish

1/2 cup oyster crackers, for serving

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1. Prepare the Peppers:

Preheat your oven to 500°F (260°C).
Wash and dry the mini sweet peppers. Slice off the tops and remove the seeds. Cut each pepper in half lengthwise.
Arrange the peppers, cut side down, on two large baking sheets, ensuring they do not overlap. This may require two sheets to accommodate all the peppers.
Roast the peppers on the middle rack, one sheet at a time, for 25-30 minutes, or until the peppers are tender and the skins are charred.

2. Steam and Peel the Peppers:

After roasting, immediately cover the peppers with aluminum foil on the baking sheet. Let them steam for about 20 minutes. This will help loosen the skins.
Carefully remove the charred skins from the peppers; they should come off easily. Discard the skins and transfer the roasted pepper flesh to a food processor.

3. Sauté the Vegetables:

While the peppers are steaming, heat olive oil in a large stock pot over medium heat.
Add the chopped onions, carrots, and celery. Sauté for 6-8 minutes, or until the vegetables are softened and slightly browned. Transfer the vegetables to a bowl and set aside.

4. Blend the Peppers:

Process the roasted peppers in a food processor until completely smooth. If you don’t have a food processor, a blender will work as well.
Transfer the puréed peppers back into the stock pot.

5. Cook the Bisque:

Add the seafood stock, salt, Old Bay seasoning, and a pinch of smoked paprika to the puréed peppers. Stir to combine and bring the mixture to a low boil over medium heat.
Return the sautéed vegetables to the pot, followed by the corn kernels. Allow the bisque to cook for an additional 2 minutes.

6. Add Cream and Crab:

Reduce the heat to a simmer and stir in the heavy cream until fully incorporated.
Gently fold in the crab meat, being careful not to break up the chunks.

7. Serve:

Ladle the bisque into bowls, garnishing with fresh parsley and oyster crackers. Serve hot.

If you would rather use an immersion blender you can, use it in the large pot once you have added the seafood stock.
Peeling Peppers: The steaming step is crucial for easy peeling. If you have trouble removing the skins, let the peppers steam a bit longer.
Seafood Stock: For a richer flavor, consider making your own seafood stock by simmering shrimp shells or fish bones with aromatics like onions, garlic, and herbs.
Crab Meat: Fresh crab meat is best, but you can also use high-quality canned crab if fresh is unavailable. Be sure to drain it well before adding it to the bisque.
Serving Suggestion: Pair this bisque with a crusty baguette for a complete meal.