Ingredients

1 pound lump crab meat

4 tablespoons butter

1 medium onion, finely chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

1 cup half-and-half

1/2 cup dry white wine

2 tablespoons tomato paste

1 teaspoon seasoning (like Old Bay)

1/2 teaspoon paprika

1/2 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (optional, for serving)

Instructions

Prepare the Crab: Check the lump crab meat for any shells or cartilage, and set it aside.

Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2-3 minutes to create a roux. The mixture should be lightly browned and smooth.

Add the Liquids: Gradually whisk in the seafood or chicken broth, making sure to dissolve the roux completely. Add the heavy cream, half-and-half, and dry white wine. Stir in the tomato paste until well combined.

Season the Bisque: Add the seasoning, paprika, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 10-15 minutes until it thickens slightly.

Add the Crab: Gently fold in the lump crab meat, being careful not to break up the pieces too much. Simmer for another 5 minutes to allow the flavors to meld together.

Serve: Ladle the crab bisque into bowls, garnish with fresh parsley, and serve with lemon wedges on the side if desired. Enjoy hot!