Ingredients
4 tablespoons unsalted butter
1 white onion (small finely chopped)
6 celery ribs (finely chopped)
6 scallions (thinly sliced)
2 bay leaves
¼ 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
¼ teaspoon sweet smoked paprika
⅛ teaspoon cayenne pepper
1 pinch of ground cloves
1 pinch of freshly grated nutmeg
1 cup heavy cream
½ tablespoon Tabasco (add more to taste)
Salt
Freshly ground pepper
2 pounds Dungeness Crab Meat
Oyster crackers (for serving)
Directions
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.
Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, 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.