This crabmeat bisque recipe is a delicious, roux-based soup that tastes of the sea. It’s chockfull of crabmeat and thick and hearty.
One thing that both saddens me and makes me happy is that Christopher doesn’t really appreciate most seafood.
It saddens me because I don’t make it as much as I’d like to. Mostly because I’d have to eat it all myself.
That is what also makes me happy.
But, I’m not one for a lot of leftovers. I can eat it two times before I feel like eating something different. I don’t like to freeze cream based soups because sometimes it separates.
Not that it tastes bad, it just looks a little funny.
This is one of the soups/bisques I will eat multiple days in a row. It’s that good.
How to make crabmeat bisque
Get a medium Dutch oven or stockpot.
Gather the ingredients – canned crab, shallots, butter, light cream, garlic paste, sherry, wine and celery.
Peel and slice the shallots and celery.
Heat the Dutch oven on medium and once it heats up, add butter, the shallots, celery and garlic and sauté for 5 minutes.
Add sherry and wine and bring the mixture to a boil.
Add chicken broth, tarragon, dill, bay leaf, salt and pepper and let it boil for 5 minutes.
Turn off the heat and add the drained crab meat.
Add butter to a small saucepan and turn the heat to medium. Once the butter melts, add flour and whisk it together until it thickens.
Add light cream and continue whisking until the mixture thickens again.
Add the roux to the crab mixture and stir together until all is blended.
Time to serve it. I ladle some in one of my soup crocks.
Look how thick it is!
I hope you enjoyed this crabmeat bisque recipe!
Other seafood dishes
- Warm crab dip
- Shrimp (and steak) fajitas
- Shrimp salad
- Bacon wrapped scallops
- Scallop salad
- Lobster casserole
And as always, may all your dishes be delish!
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Crazy Lady Crabmeat Bisque
- 2 tablespoons butter
- 3 shallots sliced
- 1 celery cut into slices
- 2 teaspoons garlic paste 2 cloves crushed
- 1/4 cup sherry
- 1/4 cup white wine
- 2 – 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon tarragon
- 1 teaspoon dill
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces crabmeat fresh or canned
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup light cream
- Heat stockpot on medium
- Once it heats up, add shallots, celery, garlic and sauté for 5 minutes
- Add sherry and wine and bring to a boil
- Add chicken broth, bay leaf, tarragon, dill, salt and pepper and bring to a boil for 5 minutes
- Turn off heat and add crab meat
- Heat saucepan on medium
- Add butter and once it melts add flour and whick until thickened
- Add flour and whisk until thickened
- Add light cream and whisk until it thickens (around 5 minutes)
- Add roux to crab mixture and stir until combined