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Crab Bisque

A luxurious, rich, and creamy soup filled with savory crabmeat, perfect for impressing at dinner parties or enjoying a cozy night in.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bisque
  • 2 cups fresh crab meat (lump or claw) Fresh crab is preferred, but canned can be substituted.
  • 4 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cups seafood or chicken stock
  • 1 cup heavy cream
  • ¼ cup dry white wine Can be omitted for a non-alcoholic version.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrots, and cook until they’re softened – about 5 minutes.
  2. Stir in the white wine (if using) and let it reduce for about 2-3 minutes.
  3. Pour in the stock and Old Bay seasoning, and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 20 minutes.
  4. Add in the heavy cream and crab meat, stirring gently, and allow it to warm through for another 5 minutes.
  5. Taste and adjust with salt and pepper to your liking.
  6. Ladle the bisque into bowls and garnish with chopped parsley.

Notes

If using canned crab, ensure it is drained properly. Adding lemon juice enhances the flavor. Leftovers can be stored for 2-3 days in the fridge.