Soups & Stews > Bisques > Seafood Bisques > Crab Bisque Recipe

Classic Crab Bisque

Indulge in the rich and creamy flavors of this Classic Crab Bisque. This luxurious soup is perfect as a starter or a light meal, offering a delightful taste of the sea in every spoonful. Enjoy the delicate sweetness of crab meat combined with a velvety smooth texture.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
4-6
Ingredients
  • 1 pound Fresh Crab Meat
  • 4 tablespoons Butter
  • 1/2 cup Onion
  • 1/2 cup Celery
  • 1/2 cup Carrot
  • 2 cloves Garlic
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry Sherry
  • 4 cups Fish Stock
  • 1 cup Heavy Cream
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Old Bay Seasoning
  • To taste Salt
  • To taste Black Pepper
  • For garnish Fresh Parsley

Preparing the Crab

<p>If using fresh crab, steam or boil it until cooked through. Let it cool slightly, then pick out the meat, being careful to remove any shell fragments. Set the crab meat aside.</p>

Sautéing the Vegetables

<p>In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.</p>

Creating the Roux

<p>Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the bisque.</p>

Adding Liquids and Flavorings

<p>Slowly pour in the dry sherry, scraping up any browned bits from the bottom of the pot. Add the fish stock, tomato paste, and Old Bay seasoning. Bring the mixture to a simmer.</p>

Simmering and Blending

<p>Reduce the heat to low, cover, and simmer for 20-25 minutes to allow the flavors to meld. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches.</p>

Finishing Touches

<p>Stir in the heavy cream and gently heat through, being careful not to boil. Add the crab meat and heat until warmed through. Season with salt and pepper to taste.</p>

Serving

<p>Garnish with fresh parsley and serve hot. Enjoy!</p>

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods. Values are approximate.
<ul><li>Calories: Approximately 80-120 kcal</li><li>Protein: 5-7g</li><li>Fat: 6-9g</li><li>Carbohydrates: 3-5g</li></ul>

Other Considerations for Nutrition

<p>This bisque is relatively high in fat due to the heavy cream and butter. Consider using a lower fat cream or reducing the amount of butter for a lighter version. For a gluten-free option, use a gluten-free flour blend or cornstarch as a thickener.</p>

← Classic Creamy Shrimp Bisque →

FAQ

  • Can I use imitation crab meat?

    While imitation crab meat can be used, the flavor won't be as rich or authentic as using fresh crab meat. Fresh or high-quality canned crab meat is recommended for the best results.
  • Can I make this bisque ahead of time?

    Yes, you can make the bisque ahead of time, up to the point of adding the cream and crab meat. Store it in the refrigerator for up to 2 days. When ready to serve, heat the bisque gently, then stir in the cream and crab meat just before serving.
  • Can I freeze this bisque?

    It is not recommended to freeze this bisque as the cream may separate upon thawing, affecting the texture. If you do freeze it, be prepared for a change in consistency.