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

• 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

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, 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.