Crab bisque is a rich, creamy, and flavorful seafood soup made with tender crab meat, aromatic vegetables, and a velvety broth infused with herbs and spices. This classic dish is perfect for special occasions or a cozy night in. With its luxurious texture and deep seafood flavor, crab bisque is a restaurant-quality meal you can easily make at home.
Why You’ll Love This Recipe
- Rich and creamy with a smooth, velvety texture
- Packed with seafood flavor from fresh or canned crab meat
- Easy to make at home with simple ingredients
- Perfect for special occasions or an elegant dinner
- Customizable with different seasonings and toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Crab meat (lump or claw)
- Butter
- Onion
- Garlic
- Celery
- Carrots
- Tomato paste
- Flour (for thickening)
- Seafood or chicken broth
- Heavy cream
- Old Bay seasoning
- White wine (optional)
- Paprika
- Bay leaf
- Salt and pepper
- Fresh parsley (for garnish)
Directions
- Sauté the vegetables: In a large pot, melt butter over medium heat. Add chopped onion, celery, carrots, and garlic. Cook until softened, about 5 minutes.
- Add seasonings and tomato paste: Stir in tomato paste, Old Bay seasoning, paprika, and a bay leaf. Cook for another minute.
- Make the roux: Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Deglaze and simmer: Pour in white wine (if using) and stir, scraping up any bits from the bottom of the pot. Add seafood or chicken broth and bring to a gentle simmer. Let cook for 15-20 minutes.
- Blend the soup: Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
- Add the crab and cream: Stir in heavy cream and crab meat, cooking for an additional 5 minutes until heated through.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Garnish with fresh parsley and serve hot.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Add cayenne pepper or a dash of hot sauce for extra heat.
- Thicker Bisque: Use more flour or blend additional cooked vegetables for a heartier texture.
- Lighter Option: Substitute half-and-half or milk instead of heavy cream.
- Lobster or Shrimp Bisque: Swap crab for lobster meat or shrimp for a different seafood variation.
- Cheesy Bisque: Stir in shredded Gruyère or Parmesan for a richer flavor.
Storage/Reheating
- Storage: Store leftover crab bisque in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently over low heat on the stovetop, stirring frequently. Avoid boiling to prevent curdling.
- Freezing: Bisque with cream may separate when frozen, so it’s best to freeze the base without cream and add it when reheating.
FAQs
Can I use canned crab meat for bisque?
Yes, canned crab meat works well, but fresh lump or claw meat will give the best flavor and texture.
How do I thicken my bisque?
You can thicken bisque by adding more flour to the roux or blending in extra cooked vegetables.
Can I make crab bisque ahead of time?
Yes, you can prepare the bisque base in advance and add the crab meat and cream just before serving.
What’s the best way to blend bisque?
An immersion blender is easiest, but you can also use a standard blender. Just blend in batches and be cautious with hot liquids.
Can I make this dairy-free?
Yes! Use coconut milk or a dairy-free cream alternative for a lactose-free version.
What should I serve with crab bisque?
Serve with crusty bread, oyster crackers, or a fresh green salad for a complete meal.
Can I use frozen crab meat?
Yes, just make sure to thaw and drain it before adding to the bisque.
How can I add more depth to the flavor?
Try adding a splash of brandy, sherry, or Worcestershire sauce for extra richness.
Is bisque supposed to be chunky or smooth?
Traditional bisque is smooth, but you can leave small crab meat chunks for texture.
What’s the difference between bisque and chowder?
Bisque is smooth and creamy, while chowder is chunkier and often includes potatoes.
Conclusion
Crab bisque is a luxurious and comforting seafood soup that’s surprisingly easy to make at home. Whether you’re preparing it for a special occasion or just craving a bowl of creamy, flavorful goodness, this recipe is sure to impress. Pair it with your favorite bread or salad, and enjoy a restaurant-quality meal from your own kitchen!
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Crab Bisque
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: French, American
- Diet: Gluten Free
Description
Crab bisque is a rich, creamy, and flavorful seafood soup made with tender crab meat, aromatic vegetables, and a velvety broth infused with herbs and spices. This restaurant-quality dish is perfect for special occasions or a cozy night in. Easy to make at home, it delivers deep seafood flavor in every spoonful.
Ingredients
- 1 lb crab meat (lump or claw)
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 small carrot, chopped
- 2 tbsp tomato paste
- 2 tbsp flour (for thickening)
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup white wine (optional)
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté the vegetables – In a large pot, melt butter over medium heat. Add onion, celery, carrot, and garlic. Cook for about 5 minutes until softened.
- Add seasonings – Stir in tomato paste, Old Bay seasoning, paprika, and bay leaf. Cook for another minute.
- Make the roux – Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Deglaze and simmer – Pour in white wine (if using) and stir, scraping up any bits from the bottom. Add broth and bring to a gentle simmer. Cook for 15-20 minutes.
- Blend the soup – Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or blend in batches in a standard blender.
- Add crab and cream – Stir in heavy cream and crab meat. Cook for another 5 minutes until heated through.
- Season and serve – Adjust salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
- For extra depth of flavor, add a splash of brandy, sherry, or Worcestershire sauce.
- For a lighter version, use half-and-half or milk instead of heavy cream.
- For a dairy-free option, substitute coconut milk or a dairy-free cream alternative.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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