crab meat bisque recipe

Written ByJenny Smyth Posted on
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The Best crab meat bisque recipe

I’m so excited to share with you my family’s favorite crab meat bisque recipe. This rich and creamy soup is a staple in our household, and for good reason – it’s incredibly easy to make and is packed with flavor.

The combination of succulent crab meat, aromatic vegetables, and a hint of spice is simply irresistible. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

Whether we’re looking for a special occasion dish or just a quick weeknight meal, this bisque never fails to impress. And the best part?

It’s incredibly healthy, thanks to the abundance of fresh seafood and minimal added ingredients. I like to serve it with a side of crusty bread or over rice for a satisfying meal that’s both comforting and indulgent.

Crab Meat Bisque

4.7 from 1985 votes

A rich and creamy bisque made with sweet crab meat, aromatic vegetables, and a touch of sherry. This elegant soup is perfect for a special occasion or a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Bisque

2 tablespoons unsalted butter
1 small onion, finely diced
1 small carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups seafood stock (or fish stock)
1 cup heavy cream
1/2 cup dry sherry (or dry white wine)
1 teaspoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces fresh crab meat (lump or claw), picked over for shells
2 tablespoons fresh chives, chopped (for garnish)

👨‍🍳Directions

1Melt the butter in a large saucepan over medium heat.
2Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
3Add the garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
5Gradually pour in the seafood stock while whisking to prevent lumps, then add the heavy cream, sherry, tomato paste, paprika, cayenne (if using), bay leaf, salt, and pepper.
6Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally.
7The bisque will thicken slightly and the flavors will meld.
8Remove the bay leaf and discard.
9Using an immersion blender, puree the soup until smooth and velvety.
10Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return to the pot.
11For an extra-silky texture, strain the bisque through a fine-mesh sieve into a clean saucepan.
12Return the bisque to low heat and gently fold in the crab meat.
13Heat for 2 to 3 minutes, just until the crab is warmed through; do not boil.
14Taste and adjust seasoning with salt and pepper if needed.
15Ladle into warm bowls and garnish with fresh chives.
Serve immediately.

🔧Equipment

Large saucepan or Dutch oven
Wooden spoon
Immersion blender (or stand blender)
Fine-mesh sieve
Measuring cups and spoons
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For a richer flavor, use homemade seafood stock. If you prefer a thicker bisque, increase the flour to 4 tablespoons. Substitute dry white wine for sherry if desired.

Watch Video Of How Crab Meat Bisque Works

To store leftover bisque, let it cool completely and put it in a glass container with a tight lid. It will stay good in the refrigerator for up to four days. When you reheat, do it slowly on the stovetop over medium low heat, stirring occasionally.

Do not let it boil or the cream might curdle. You can also reheat individual portions in the microwave at half power for a minute or two. For serving, I like to garnish each bowl with a sprinkle of fresh chives or parsley and a drizzle of extra cream.

A side of warm, crusty bread is perfect for dipping. This bisque also works well as a starter for a special dinner or as the main dish with a salad. It is always a hit at family gatherings and never fails to impress.

❓ Frequently Asked Questions About Crab Meat Bisque

What type of crab meat is best for this recipe?

Jumbo lump or claw meat works well in this recipe. You can also use a combination of both if you prefer.

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