Gently stir in the crab meat and heavy cream. Heat through gently, but do not boil, as this can cause the cream to curdle.
Season and Serve: Season with salt and pepper to taste. Be mindful of the salt content in your seafood stock, and adjust accordingly.
Garnish: Ladle the bisque into bowls and garnish with fresh parsley.
Tips and Variations:
Shellfish Shells: For a richer flavor, consider simmering shrimp shells in the stock for about 15-20 minutes before adding the other ingredients. Strain the stock before using.
Vegetables: Add finely diced celery or carrots along with the onion for extra flavor.
Spice Level: Adjust the amount of cayenne pepper to your preference. You can also add a pinch of red pepper flakes.
Sherry: A splash of dry sherry can be added along with the cream for a richer flavor.
Serving Suggestions: Serve with crusty bread or oyster crackers.
Storage: Leftover bisque can be stored in the refrigerator for up to 2 days. Gently reheat on the stovetop, being careful not to boil.
Enjoy your delicious homemade seafood bisque! Let me know if you have any other questions.
