Crab Bisque Recipe

Crab Bisque is served in many fine restaurants. You can make this creamy and rich soup at home. This is an easy crab bisque recipe to prepare. Seafood lovers will rejoice when they take a spoonful this bisque with the distinctive crab flavor that only a bisque can deliver.

If you love creamy crab bisque, you know it’s the perfect dish to start a meal. This flavorful soup bursts with crab flavor and has a velvety texture everyone loves.

Different types of seafood bisque are served in many fine restaurants. Crab bisque is a rich and creamy soup that makes a fantastic appetizer in a small quantity. It also makes a delicious first course or is hearty enough to serve as an entrée with some crusty bread and a salad. And this crab bisque recipe is straightforward to make at home.

Many bisque styles of soups are made with the shells of the seafood that is served. And yes, this soup is made with the shells of the crab. So if you buy some crab legs, you may want to consider making a crab bisque with the leftover shells.

Crab Bisque

Crab Bisque from Delish.com is creamy perfection on a cold winter night.

Prep: 10min

Total: 55min

Yield: 4 – 6 serving(s)

Nutrition Facts: calories 410 Calories, Fat 23 g, Saturated Fat 13 g, Trans Fat 0 g, Cholesterol 176 mg, Sodium 1199 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 4 g, Protein 28 g

Ingredients:

• 3 tbsp. butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• Kosher salt
• Freshly ground black pepper
• 1 tsp. Old Bay seasoning
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 3 tbsp. flour
• 4 c. fish stock (or low-sodium vegetable broth)
• 1 c. dry white wine
• 1 bay leaf
• 1/2 c. heavy cream
• 1 lb. lump crab meat
• Freshly chopped parsley, for garnish

Crab Bisque

Crab bisque is easier than you might think to make. This rich and creamy soup is made with homemade seafood stock from crab shells.

Prep: 240min

Total: 270min

Serving Size: 1 serving

Nutrition Facts: calories 392 kcal, Carbohydrate 18 g, Protein 10 g, Fat 29 g, Saturated Fat 17 g, Cholesterol 111 mg, Sodium 490 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2 pounds crab shells
• 1/2 cup coarsely chopped onion
• 2 celery stalks cut into small pieces
• 1 leek (white part only) sliced
• 2 medium carrots peeled and cut into thirds
• 2 tablespoons butter
• 2 tablespoons chopped shallots
• 2 tablespoons chopped celery
• 2 tablespoons all-purpose flour
• 1 1/2 cups seafood stock
• 1/2 cup dry Sherry
• 1 cup heavy cream
• 4 ounces crab meat (if desired)

Instruction:

1. In a large stockpot, place shells, coarsely chopped onion, celery stalks, leek, and carrot. Cover all ingredients with enough water so the shells are completely submerged by 1 to 2 inches. Cook the stock on low for 3 to 4 hours. Strain stock, discard all solids. Return stock to a pan, and reduce by half by turning up the heat until the stock just begins to boil.
2. Place 2 tablespoons of butter in a 2-quart pot with the shallots, and celery. Saute until the shallots and celery become soft. Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve. Return soup to the pot. Add cooked crab if desired. Serve immediately.

Crab Bisque Recipe

Crab Bisque is an incredibly creamy and irresistibly flavorful soup that will warm you right up. After you make a base of sautéed onion, garlic, and celery along with tomato paste, flour, and broth, blend until smooth and stir in lump crab meat.

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 232 kcal, Carbohydrate 11 g, Protein 20 g, Fat 12 g, Saturated Fat 7 g, Trans Fat 0.2 g, Cholesterol 62 mg, Sodium 1422 mg, Fiber 1 g, Sugar 4 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 3 Tbsp. butter (salted)
• 1 small onion (sweet or white, finely diced)
• 2 ribs celery (finely diced)
• 2 cloves garlic (finely minced)
• ¼ cup flour (gluten-free 1-to-1 blend, if needed)
• 2 Tbsp. tomato paste
• 1 ½ tsp. Old Bay seasoning
• ½ tsp. salt (to taste)
• 4 cups fish stock (or vegetable broth, regular sodium)
• 2 bay leaves
• 1 cup half and half (heavy cream, or a dairy-free milk)
• ½ lemon (juice)
• 1 lb. lump crabmeat (divided)
• Parsley (fresh, finely chopped)

Instruction:

1. Add butter to a large Dutch oven over medium heat and allow it to melt. Once melted add onion and celery. Cook for 3-4 minutes, or until the onion becomes translucent. Mix in garlic and continue sauteing for 30 seconds or until it becomes fragrant.
2. Stir in flour, paste, seasoning, and salt. Cook for 2-3 minutes, stirring occasionally.
3. Pour in the stock or broth and add the bay leaves. Turn the heat to high and bring everything to a boil. Reduce the heat to low, cover, and let simmer for 15-20 minutes.
4. Pour in half and half and add the lemon juice. Puree the soup with a handheld immersion blender until smooth or carefully transfer it to a high-speed blender or food processor.
5. Once pureed until creamy, stir in half of the crabmeat. Serve the bisque immediately with additional crabmeat and a sprinkle of finely chopped fresh parsley.

The Most Incredible Crab Bisque

This decadent crab bisque is full of real crab meat, seasoned perfectly and thickened with cream. For an extra layer of flavor and depth, sherry is added at the end.

Ingredients:

• 1/4 Cup Butter
• 1/4 Cup Onion, finely chopped
• 1/4 Cup Flour
• 1/2 teaspoon Sea Salt & Pepper, to taste
• 1 1/2 teaspoon Chicken Base
• 1 1/2 Cups Heavy Cream, warmed
• 1 1/2 Cups Whole Milk, warmed and separated 1 cup and 1/2 cup
• 8 oz REAL Canned Crabmeat
• 1/2 Cup Sherry

Instruction:

1. In a medium saucepan melt the butter over med/low heat.
2. When melted, add the onion and cook until the onion is tender, but not browned, approximately 3-4 minutes.
3. Add the flour, salt and pepper. Let the flour cook for at least a minute to burn off any raw flour taste. Add the chicken base and stir to combine.
4. Slowly add 1 cup of the warmed milk and all of the heavy cream, stirring constantly.
5. Once all the ingredients of the soup are combined, add the crab and cook on low for 5 minutes until thick, stirring often.
6. Add the remaining 1/2 cup of milk and the sherry and slowly stir to warm through.
7. Serve warm or hot in a bowl with a side of oyster crackers

Binging with Babish: Crab Bisque from Seinfeld

FAQ

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