Soups & Stews > Creamy Soups > Seafood Cream Soups > Crab Bisque Recipe

Classic Creamy Crab Bisque

Indulge in a luxurious and flavorful Creamy Crab Bisque, a classic seafood soup perfect for a special occasion or a comforting meal. This recipe blends sweet crab meat with a rich, creamy broth infused with aromatic vegetables and a hint of sherry for an unforgettable culinary experience.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
6
Ingredients
  • 1 pound Lump Crab Meat
  • 4 tablespoons Butter
  • 1 medium, chopped Yellow Onion
  • 2 stalks, chopped Celery
  • 1 medium, chopped Carrot
  • 2 cloves, minced Garlic
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Dry Sherry
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 tablespoon Tomato Paste
  • 1 teaspoon, chopped Fresh Thyme
  • 1 Bay Leaf
  • to taste Salt
  • to taste Black Pepper
  • for garnish Fresh Parsley

Sauté the Aromatics

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 garlic and cook for another minute until fragrant.

Create the Roux

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

Deglaze and Simmer

Pour in the sherry and scrape the bottom of the pot to loosen any browned bits. Cook for 1 minute to allow the alcohol to evaporate. Stir in the chicken broth, tomato paste, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.

Blend and Strain

Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender. For a smoother texture, strain the soup through a fine-mesh sieve.

Add the Cream and Crab

Stir in the heavy cream and crab meat. Heat gently until warmed through, being careful not to boil. Season with salt and pepper to taste.

Serve

Ladle the bisque into bowls and garnish with fresh parsley. Serve immediately and enjoy!

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 80-120 kcal
Protein: 5-8g
Fat: 5-10g
Carbohydrates: 3-5g

Other Considerations for Nutrition

This bisque is relatively high in fat due to the heavy cream and butter. Consider using light cream or half-and-half to reduce the fat content. Be mindful of sodium content from the broth and adjust salt accordingly. Using fresh ingredients will naturally enhance flavor without adding extra salt.

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FAQ

  • Can I use frozen crab meat?

    Yes, you can use frozen crab meat, but make sure to thaw it completely and drain any excess water before adding it to the bisque. Fresh crab meat is always preferred for the best flavor.
  • Can I make this bisque ahead of time?

    Yes, you can make the bisque up to 2 days ahead of time. Store it in an airtight container in the refrigerator. When reheating, heat gently over medium-low heat, stirring occasionally. Add the crab meat just before serving.
  • Can I freeze this bisque?

    Freezing is not recommended due to the cream content, which can separate upon thawing and affect the texture. However, you can freeze the bisque before adding the cream and crab. Thaw completely, then heat gently and add the cream and crab meat before serving.
  • What can I substitute for sherry?

    If you don't have sherry, you can use dry white wine or chicken broth with a splash of lemon juice.