Crab Bisque
The creamy base of this elegant and flavorful soup is accented with chunks of crab meat, so each bite has velvety bisque and sweet, satisfying crab. This recipe uses a Creole-centric method — a blonde roux imparts a subtle nutty flavor while also doing the work of thickening the soup. Make sure the roux does not darken too much, since you want the seafood flavor to shine and to not be overpowered by a dark, rich roux that’s more typical of gumbo. Using roux to thicken the bisque allows for a more streamlined preparation than the traditional version, since the blended soup does not need to be strained or filtered. A homemade seafood or fish stock is well worth the effort for this otherwise relatively simple soup, but you can replace homemade seafood stock with store bought in a pinch.
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