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In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
Stir in the flour, cooking for 1-2 minutes to form a roux.
Gradually whisk in the white wine (if using) and seafood broth, ensuring the mixture is smooth. Allow the mixture to simmer for 5-7 minutes until it thickens slightly.
Add the tomato paste, smoked paprika, and cayenne pepper (if using). Stir to combine.
Slowly pour in the heavy cream and half-and-half, stirring constantly. Let the bisque simmer gently for 5 minutes, ensuring it doesn’t boil.
Add the crab meat and cook for an additional 5 minutes, allowing the flavors to meld.
Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
Serve the bisque hot, garnished with fresh chives and a drizzle of extra cream if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4
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