Spicy Crab Bisque

Ingredients

• 4 tablespoons unsalted butter
• 1 white onion (small finely chopped)
• 6 celery ribs (finely chopped)
• 6 scallions (thinly sliced)
• 2 bay leaves
• 0.25 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 2 tablespoons mashed roasted garlic
• 3 cups whole milk
• 2 tablespoons dry sherry
• 1 tablespoon ketchup
• 1 teaspoon tomato paste
• 0.25 teaspoon sweet smoked paprika
• 0.13 teaspoon cayenne pepper
• 1 pinch of ground cloves
• 1 pinch of ground mace
• 1 pinch of freshly grated nutmeg
• 1 cup heavy cream
• 0.5 tablespoon Tabasco (to 1)
• Salt
• Freshly ground pepper
• 2 pounds lump crab or Dungeness crabmeat (jumbo)
• Oyster crackers (for serving)

Steps

1. In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.
2. Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers.