1️⃣ Melt the butter in a large saucepan over medium heat. 2️⃣ Add the onion, celery, and carrot and cook for 5 minutes, or until softened. 3️⃣ Add the garlic and cook for 1 minute more, or until fragrant. 2️⃣ Make a Roux 4️⃣ Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes to develop the roux. 5️⃣ Slowly pour in the fish stock, stirring constantly to prevent lumps. 3️⃣ Bring the Soup to a Simmer 6️⃣ Bring the bisque to a boil, then reduce the heat and simmer gently for 15 minutes. 4️⃣ Add the Cream & Herbs 7️⃣ Add the heavy cream, tomato puree, Worcestershire sauce, and Old Bay seasoning. 8️⃣ Simmer the bisque for another 10 minutes, stirring occasionally. 5️⃣ Add the Crab & Serve 9️⃣ Gently stir the crab into the soup and season with salt and pepper. 🔟 Heat through for another 5 minutes (do not let it boil, otherwise the cream will become grainy). 🔟 Remove from heat and garnish with fresh parsley. 🍽️ How to Serve: To continue, click the button below the ad ⤵️