Prepare the Snow Crab Legs:Before starting, clean the crab legs and set them aside. You’ll be adding them to the bisque to infuse their flavor. Once prepped, you're ready to begin!

Sauté Aromatics on the Griddle:Heat your griddle on medium-high and melt the tablespoon of butter. Add the minced garlic and diced onions, sautéing until the onions are soft and translucent. This builds a flavorful foundation for the bisque.

Build the Base with Stock and Wine:Once your onions and garlic are fragrant, pour in the seafood stock and white wine. Let the mixture simmer for a few minutes to reduce slightly. The white wine adds a pleasant acidity that perfectly balances the richness of the seafood and butter.

Add the Marinara:Stir in the Rao’s marinara sauce, which brings a touch of sweetness and depth to the bisque. The natural tomato flavor and herbs from the sauce work beautifully with the crab.

Cook the Crab:Now, it's time to add the snow crab legs and picked crab meat. Place the crab legs on the griddle and allow them to cook in the sauce for about 5-7 minutes, letting the bisque absorb the crab’s briny flavor. Add the picked crab meat into the sauce to meld with the broth.

Season to Perfection:Season your bisque with Kosher salt, pepper, and your favorite seafood seasoning, like Old Bay. This step is key to personalizing the dish, so adjust the seasonings to your liking.

Optional: Add Cream (For a Creamier Bisque):If you prefer a creamier version, stir in 1/4 cup of heavy cream after you’ve seasoned the bisque. This will give it a velvety texture without overpowering the delicate crab flavor. However, if you want to keep it light, like in my original recipe, you can skip this step.

Finish and Serve:Once everything is cooked through and the flavors have fully melded, remove from heat. Serve the bisque hot, garnished with a sprinkle of fresh herbs if desired. It’s perfect with a side of crusty bread or a light salad.