This is my crazy lady crabmeat bisque recipe! It’s a delicious, roux-based soup that tastes of the sea. And crabmeat!
As a matter of fact, why did I name this the crazy lady crabmeat bisque? Because I act like a crazy lady when I’m going to make it. Seriously. I start to chortle when I think of this delicious soup.
So much so, that when I begin that honking laugh, Christopher looks at me and suddenly his eyes seem to scan the ceiling. If I weren’t so busy laughing about my bisque, I might think he was rolling them.
Christopher: “Are you thinking of making something chocolate?”
Me: I keep giggling and shake my head.
Christopher: “Are you thinking of making crabmeat bisque?”
Me: I throw back my head and guffaw. Very loudly.
Christopher: Scans the ceiling a couple more times.
Still, if you eat seafood, which is your favorite? I love all things seafood presently. All. But, if I were to choose, it would be a three-way tie between . . . you guessed it: crab, shrimp and scallops.
Wait! But what about lobster?
At this point I throw back my head and cackle.
Are you pitying Christopher yet?
In any case, don’t answer that.
Here are some of my other favorite seafood recipes and I promise not to chortle:
- Warm crab dip
- Shrimp (and steak) fajitas
- Shrimp salad
- Bacon wrapped scallops
- Scallop salad
- Lobster casserole
How to make Crabmeat Bisque
We have canned crab, shallots, butter, light cream, garlic paste, sherry, wine and celery!
I would have liked to use fresh crab but I couldn’t deal with the shells as I usually have to put the garbage in the freezer. (You don’t want to know. It’s a long story.)
So, I start heating up my Dutch oven. Afterwards, I add some butter, the sliced shallots, celery and garlic and sauté them for 5 minutes.
At this point, I add the sherry and wine and bring the mixture to a boil. Finally, I add chicken broth, tarragon, dill, bay leaf, salt and pepper and let it boil for another 5 minutes. Then I turn off the heat and add the drained crab meat.
I add butter to a sauce pan and turn the heat to medium. Once the butter melts, I add flour and whisk it together until it has thickened. Now, I add the light cream and continue whisking until the mixture thickens again. I add the roux to the crab mixture and stir together until all is blended.
Now, I ladle the delicious crabmeat bisque in a bowl, serve it with a salad and finally you have an awesome meal!
Time to eat, so you will excuse me if I cackle my way to the table.
In the first place, I hope you enjoyed this recipe!
Furthermore, please feel free to leave me a comment. What foods make you gleeful? I’d love to know.
And as always, may all your dishes be delish!
If you’ve tried this crabmeat bisque or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup light cream
- Heat stockpot on medium
- 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
- 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