2 cups seafood or chicken broth
1 cup heavy cream
1 cup half-and-half
1/2 cup dry sherry (optional)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Fresh parsley, chopped, for garnish
Lemon wedges for serving
Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery, sautéing for about 5-7 minutes until softened.
Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the seafood or chicken broth until smooth.
Add the tomato paste, smoked paprika, cayenne pepper, Old Bay seasoning, salt, and black pepper. Stir to combine.
Pour in the heavy cream, half-and-half, and sherry (if using), stirring continuously. Allow the bisque to simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.
Gently fold in the lump crab meat and Worcestershire sauce, and simmer for another 5 minutes until the crab is heated through. Taste and adjust seasoning if needed.
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