If you’re looking for an elegant and flavorful dish to impress your guests or indulge yourself, this Crab Bisque is the perfect choice. This creamy, velvety soup is rich with the delicate sweetness of crab meat, enhanced by aromatic vegetables, a touch of sherry, and a luscious cream base. It’s the ultimate comfort food that brings restaurant-quality flavors to your home kitchen.
Bisque is a French classic that has stood the test of time, known for its luxurious texture and intense seafood essence. This Crab Bisque follows that tradition, blending fresh ingredients with a silky, creamy base that highlights the natural flavors of crab. The slow simmering process allows the broth to develop a deep, complex flavor that perfectly complements the tender crab meat.
Whether you’re serving it as a sophisticated starter or enjoying it as a main course with crusty bread, this bisque is guaranteed to satisfy. The rich and smooth consistency makes it perfect for special occasions like holidays or dinner parties, but it’s easy enough to make for a cozy weekend dinner.
One of the best things about this Crab Bisque is how versatile it is. You can use fresh, frozen, or canned crab meat, depending on what’s available, and still achieve an incredible result. Adding a splash of sherry gives it a refined flavor profile, while the combination of onions, garlic, and herbs builds layers of taste that are truly unforgettable.
The luxurious cream base ensures that every spoonful is rich and velvety, while the chunks of crab meat provide a satisfying bite. It’s a balance of indulgence and freshness that makes this bisque a must-try recipe for any seafood lover.
Another reason to love this Crab Bisque is how quickly it comes together. In just about 45 minutes, you can create a dish that tastes like it’s been simmering for hours. It’s proof that gourmet food doesn’t have to be complicated or time-consuming.
Whether you’re a seasoned home cook or just getting started, this Crab Bisque is a recipe that will leave you feeling accomplished. It’s a show-stopping dish that’s guaranteed to impress, delivering warmth, richness, and an unforgettable seafood experience in every bowl.
Servings
Serves: 4-6
Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 1/4 cup unsalted butter
- 1 small onion, finely diced
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups seafood stock (or chicken broth)
- 1/2 cup dry sherry (optional)
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 lb fresh crab meat (lump or claw meat)
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
Instructions
Step 1: Prepare the Base
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are soft and fragrant.
- Add Flour: Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent burning.
Step 2: Add Liquids
- Deglaze with Sherry: Slowly add the dry sherry (if using), scraping the bottom of the pot to release any browned bits. Allow it to simmer for 2-3 minutes to reduce slightly.
- Add Stock and Tomato Paste: Stir in the seafood stock and tomato paste. Bring to a gentle simmer and let cook for 10 minutes, allowing the flavors to develop.
Step 3: Blend and Strain
- Blend for Smoothness: Use an immersion blender to puree the mixture until smooth. If you prefer a perfectly silky bisque, strain the mixture through a fine-mesh sieve.
Step 4: Add Cream and Crab
- Add Cream and Milk: Pour in the heavy cream and milk, stirring gently to combine.
- Add Crab Meat: Gently fold in the crab meat, paprika, cayenne pepper, Worcestershire sauce, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld.
Step 5: Final Touches
- Adjust Seasoning: Taste and adjust the seasoning as needed. Add a squeeze of lemon juice for brightness.
- Garnish and Serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve hot with lemon wedges on the side.
Tips
- Use lump crab meat for a more luxurious texture, or claw meat for a stronger crab flavor.
- Substitute chicken broth if seafood stock is not available.
- For extra depth of flavor, roast the crab shells and add them to the stock while simmering.
- Add a splash of sherry just before serving for an extra layer of sophistication.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Summary
This Crab Bisque is a luxurious, creamy, and flavorful dish that highlights the delicate sweetness of crab meat. Perfect for special occasions or a cozy dinner, this bisque delivers restaurant-quality flavors with minimal effort. Impress your guests or treat yourself to an indulgent seafood experience!
The BEST Crab Bisque Recipe
Ingredients
- 1/4 cup unsalted butter
- 1 small onion finely diced
- 1 stalk celery finely chopped
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups seafood stock or chicken broth
- 1/2 cup dry sherry optional
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 lb fresh crab meat lump or claw meat
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional for extra heat
- Salt and pepper to taste
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley chopped
- Lemon wedges for serving
Instructions
Step 1: Prepare the Base
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are soft and fragrant.
- Add Flour: Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent burning.
Step 2: Add Liquids
- Deglaze with Sherry: Slowly add the dry sherry (if using), scraping the bottom of the pot to release any browned bits. Allow it to simmer for 2-3 minutes to reduce slightly.
- Add Stock and Tomato Paste: Stir in the seafood stock and tomato paste. Bring to a gentle simmer and let cook for 10 minutes, allowing the flavors to develop.
Step 3: Blend and Strain
- Blend for Smoothness: Use an immersion blender to puree the mixture until smooth. If you prefer a perfectly silky bisque, strain the mixture through a fine-mesh sieve.
Step 4: Add Cream and Crab
- Add Cream and Milk: Pour in the heavy cream and milk, stirring gently to combine.
- Add Crab Meat: Gently fold in the crab meat, paprika, cayenne pepper, Worcestershire sauce, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld.
Step 5: Final Touches
- Adjust Seasoning: Taste and adjust the seasoning as needed. Add a squeeze of lemon juice for brightness.
- Garnish and Serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve hot with lemon wedges on the side.
Notes
- Use lump crab meat for a more luxurious texture, or claw meat for a stronger crab flavor.
- Substitute chicken broth if seafood stock is not available.
- For extra depth of flavor, roast the crab shells and add them to the stock while simmering.
- Add a splash of sherry just before serving for an extra layer of sophistication.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
This was a hit at a party I had on New Years day. So good!
The beat bisque I’ve ever made. My fav was Pappadeaux’s, but post pandemic, it is no longer on the menu.
Made it and it was easy and delicious!…My first time making bisque and now I can’t wait to serve to family and quests.