Tidewater She-Crab Bisque Bowl
Tidewater Virginia tradition reading a silky blue crab and crab roe bisque enriched with sherry, cream, and Old Bay, ladled into a deep bowl with buttery oyster crackers and a final pour of dry sherry for the Chesapeake Bay weeknight soup of deep coastal richness.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop shallot and mince garlic. Pick and finely chop chives and parsley. Halve lemons. Pat crab meat dry, pick again for shell. Have seafood stock, milk, cream, and sherry measured and ready.
Saute
Melt butter in a heavy saucepan over medium heat 60 seconds. Add shallot, cook 3 minutes until softened. Stir in garlic, Old Bay, paprika, white pepper, and cayenne, cook 60 seconds until fragrant.
Build 1
Add tomato paste, stir 60 seconds until brick red. Sprinkle flour over mixture, stir 90 seconds until pale gold and no lumps remain.
Simmer
Whisk in seafood stock and milk slowly until smooth and silky. Add bay leaves and 0.5 tsp salt. Reduce to low, simmer 12–14 minutes until thickened to coat the back of a spoon.
Build 2
Pour in 120ml sherry and heavy cream over low heat, stir gently 5 minutes until heated through but not boiling. Fold in crab meat and remaining 0.5 tsp salt, warm 2 minutes without breaking lumps.
Finish
Remove from heat, discard bay leaves. Squeeze in lemon juice from one lemon, stir in half the chives and parsley. Taste and adjust seasoning.
Plate
Ladle bisque into two deep bowls, drizzle 1 tbsp sherry over each surface, scatter remaining chives and parsley, pile oyster crackers on the rims with remaining lemon halves alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.