Description
Creamy, comforting crab bisque with roasted sweet peppers. A sophisticated yet simple weeknight dinner.
Ingredients
Units
Scale
- 2 lbs (907 g) mini sweet peppers
- 2 tbsp olive oil (30 ml) olive oil
- 1 cups (150 g) onions, chopped
- 1/2 cups (65 g) carrots, chopped
- 1 cups (100 g) celery, chopped
- 4 cups (950 ml) seafood stock
- 1 tsp salt (5 g) salt
- 1/2 tsp Old Bay seasoning (1.5 g) Old Bay seasoning
- Pinch of smoked paprika
- 2 ears (1 cups, 166 g) boiled corn, sliced off the cob
- 1/2 cups (120 ml) heavy cream
- 1/2 lbs (226 g) crab leg meat
- Handful of fresh parsley, chopped, for garnish
- 1/2 cups (120 ml) oyster crackers, for serving
Instructions
- 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. Roast the peppers on the middle rack, one sheet at a time, for 25-30 minutes, or until tender and the skins are charred.
- 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.
- Carefully remove the charred skins from the peppers and discard them. Transfer the roasted pepper flesh to a food processor.
- Sauté the Vegetables:
- 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 softened and slightly browned. Transfer the vegetables to a bowl and set aside.
- Blend the Peppers:
- Process the roasted peppers in a food processor until completely smooth. Transfer the puréed peppers back into the stock pot.
- 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 to a low boil over medium heat.
- Return the sautéed vegetables and corn kernels to the pot. Cook for an additional 2 minutes.
- 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.
- Serve:
- Ladle the bisque into bowls, garnishing with fresh parsley and oyster crackers. Serve hot.
Notes
- For a richer flavor, use homemade seafood stock instead of store-bought.
- If you don’t have oyster crackers, substitute croutons or toasted baguette slices.
- Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 150