Creamy Crab Bisque Recipe

introduction

This Crab Bisque is a rich, silky-smooth soup made with tender crab meat, aromatics, cream, and a touch of spice. It’s elegant enough for special occasions yet simple enough to make at home—perfect as a starter or a cozy main dish.

Why You’ll Love This Recipe

• Luxuriously creamy and smooth texture
• Packed with real crab flavor
• Restaurant-quality soup made at home
• Perfect for holidays, dinner parties, or cozy nights

Recipe Details

• Cuisine: French-inspired
• Course: Soup / Appetizer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 3 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 8 oz cooked crab meat (lump or claw, shells removed)
• ½ tsp paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp Old Bay seasoning
• Salt and black pepper, to taste
• 1 tbsp brandy or sherry (optional)
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Sauté Aromatics
   In a pot over medium heat, melt butter with olive oil. Add onion and cook until soft, about 4–5 minutes. Stir in garlic and cook for 30 seconds.
2. Build the Base
   Add tomato paste and cook for 1 minute. Sprinkle in flour and stir continuously for another minute to remove the raw flour taste.
3. Add Liquids
   Slowly whisk in seafood stock until smooth. Bring to a gentle simmer.
4. Season & Simmer
   Add paprika, cayenne, Old Bay, salt, and pepper. Simmer uncovered for 10 minutes.
5. Blend
   Use an immersion blender (or countertop blender) to blend until completely smooth.
6. Finish with Cream & Crab
   Stir in heavy cream and brandy (if using). Add crab meat and simmer gently for 5 more minutes—do not boil.
7. Serve
   Taste and adjust seasoning. Garnish with fresh herbs and a pinch of paprika.

Tips for the Best Crab Bisque

• Use high-quality crab meat for best flavor
• Blend thoroughly for an ultra-smooth texture
• Don’t overcook after adding cream to prevent curdling
• Serve with crusty bread or garlic toast

Frequently Asked Questions

Can I use canned crab meat?
Yes, just drain it well and check for shells.

Is crab bisque spicy?
Not usually—spice level is mild and adjustable.

Can I make this without alcohol?
Absolutely. Simply omit the brandy or sherry.

What’s the difference between bisque and chowder?
Bisque is smooth and creamy; chowder is chunky.

Can I use milk instead of cream?
You can, but the bisque will be less rich.