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Crab Bisque

This comforting and creamy crab bisque is perfect for busy nights and impressing dinner guests, delivering big flavor with minimal effort.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh crab meat (lump or backfin), picked over for shells
  • 4 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 1 large carrot, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 cup dry white wine (optional) adds depth
  • 4 cups low-sodium chicken or seafood stock
  • 1 leaf bay leaf
  • 1 tsp Old Bay seasoning (or 1 tsp smoked paprika + 1/2 tsp celery salt)
  • 1 cup heavy cream (or half-and-half for lighter)
  • 2 tbsp tomato paste
  • 2 tbsp dry sherry or a squeeze of lemon (optional, for finishing)
  • Salt and freshly ground black pepper to taste
  • Chopped chives or parsley, for garnish
  • Crusty bread or oyster crackers, for serving

Method
 

Preparation
  1. Pick through the crab meat for shells and finely chop the onion, carrot, and celery.
Cooking
  1. In a large pot over medium heat, melt the butter. Add the onion, carrot, and celery with a pinch of salt. Cook for 6-8 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and cook for 1-2 minutes to remove the raw taste.
  3. Carefully pour in the white wine (if using), scrape up any browned bits, and let it reduce for 2-3 minutes.
  4. Stir in the stock, tomato paste, bay leaf, and Old Bay seasoning. Bring to a gentle simmer and cook for 10-12 minutes.
  5. Remove the bay leaf. Optionally blend the bisque for a smoother texture.
  6. Reduce heat to low, stir in the heavy cream, then gently fold in the crab meat and heat for 2-3 minutes.
  7. Finish with a splash of sherry or lemon, season with salt and pepper, garnish, and serve.

Notes

This bisque can be made a day ahead and reheated. For freezing, omit cream and add it when reheating. Adjust seasonings if using canned crab.