Coastal Crab Bisque: LuLu's Signature Recipe (with wine)

https://www.newsbreak.com/doc-lawrence-1599273/4103858168149-coastal-crab-bisque-lulu-s-signature-recipe?s=ws_em

A culinary hallmark of the Georgia and South Carolina Lowcountry, Crab Bisque embodies the region's rich seafood heritage and slow-paced charm. This dish, often enjoyed year-round, is particularly comforting on a breezy coastal evening or as a satisfying prelude to a grand Southern meal. The addition of dry sherry is a classic touch, lending a subtle depth that perfectly complements the sweet crab meat.

This recipe is a gift from LuLu Tanner, one of the most talented and resourcful self-taught Southern cooks I’ve ever known. She learned to cook in many kitchens in McIntosh County, Georgia where she grew up.

Lu Lu’s Low Country Crab Bisque

This recipe captures the essence of coastal Georgia and South Carolina, balancing creamy richness with bright flavors and the distinctive warmth of sherry.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 45-60 minutes

Ingredients:

1 tablespoon unsalted butter

1 tablespoon olive oil

1 cup finely chopped yellow onion

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

2 cloves garlic, minced

1/4 cup all-purpose flour

6 cups good quality crab or fish stock

1 pound fresh lump crab meat, picked over for shells

1 cup heavy cream

1/2 cup half-and-half

1/4 cup dry sherry

1/4 teaspoon Old Bay seasoning

1/8 teaspoon cayenne pepper

Sea Salt and freshly ground black pepper to taste

2 tablespoons fresh parsley, chopped, for garnish

Instructions:

Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Make the Roux: Sprinkle the flour over the cooked vegetables. Cook, stirring constantly, for 2-3 minutes to create a roux.

Add the stock: Gradually whisk in the stock, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently. Reduce the heat to low, cover, and let it gently simmer for 15-20 minutes, allowing the flavors to meld.

Prepare the Crab (Optional Puree): While the bisque simmers, you can decide whether to add all the crab meat whole or to purée some for a smoother texture. For a more filling bisque, you might purée about half the crab meat with a little of the simmering stock in a blender until smooth, then stir it back into the pot. Keep the remaining crab meat whole for texture.

Finish the Bisque: Stir in the heavy cream and half-and-half. Add the sherry, Old Bay seasoning, and cayenne pepper. Bring the bisque back to a gentle simmer, but do not boil.

Serve with fresh, warm French or Italian bread.

Add Crab Meat: Gently fold in the picked lump crab meat. Heat through for just a few minutes, being careful not to overcook the crab.

Season and Serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the hot bisque into bowls. Garnish generously with fresh chopped parsley and serve with lemon wedges on the side for an extra burst of freshness.

Tips for Success:

Homemade Crab Stock: For the most authentic and flavorful bisque, consider making your own crab stock from crab shells. It makes a significant difference.

Fresh Crab is Key: Use the freshest lump crab meat you can find. Backfin or jumbo lump crab will provide the best texture and flavor.

Don't Boil After Adding Cream: Once the cream and half-and-half are added, only simmer the bisque gently. Boiling can cause the dairy to curdle.

Adjust Sherry to Taste: If you prefer a stronger sherry flavor, you can add a touch more, but be mindful not to overpower the delicate crab.

Serving Suggestions: This bisque is delicious on its own, but also pairs well with crusty bread for dipping.

Enjoy this taste of the Lowcountry, a recipe that brings the warmth and flavor of the Southern coast to your table!