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    Home » Soup » Crabmeat Bisque

    Crabmeat Bisque

    Last updated on January 20, 2021. Originally posted on November 6, 2017 By Elaine 42 Comments

    1.9K shares
    Jump to Recipe
    Crabmeat Bisque for Pinterest 2

    This crabmeat bisque recipe is a delicious, roux-based soup that tastes of the sea. It’s chockfull of crabmeat and thick and hearty.

    A crock of bisque with a blue napkin, salad and pan in the background

    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

    Pre-step

    Get a medium Dutch oven or stockpot.

    Step one

    Gather the ingredients – canned crab, shallots, butter, light cream, garlic paste, sherry, wine and celery.

    Crab meat, shallots, butter, cream and garlic paste on a grey table

    Step two

    Peel and slice the shallots and celery.

    Step three

    Heat the Dutch oven on medium and once it heats up, add butter, the shallots, celery and garlic and sauté for 5 minutes.

    Step four

    Add sherry and wine and bring the mixture to a boil.

    Step five

    Add chicken broth, tarragon, dill, bay leaf, salt and pepper and let it boil for 5 minutes.

    Step six

    Turn off the heat and add the drained crab meat.

    Roux time

    Step seven

    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.

    Step eight

    Add light cream and continue whisking until the mixture thickens again.

    Step nine

    Add the roux to the crab mixture and stir together until all is blended.

    seafood bisque in the grey pan with a salad in the background

    Time to serve it. I ladle some in one of my soup crocks.

    Different view of the bisque in a brown crock with a napkin, salad and pan in the background

    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!

    If you’ve tried this 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!

    A crock of bisque with a blue napkin - square

    Crazy Lady Crabmeat Bisque

    This easy and tasty bisque will make you cackle!
    5 from 7 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Soup
    Keyword: crabmeat bisque, crabmeat soup, seafood bisque
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6 Servings
    Calories: 238kcal
    Author: Elaine Benoit

    Ingredients

    Start

    • 2 tablespoons butter
    • 3 shallots sliced
    • 1 celery cut into slices
    • 2 teaspoons garlic paste 2 cloves crushed
    • ¼ cup sherry
    • ¼ cup white wine
    • 2 – 3 cups chicken broth
    • 1 bay leaf
    • 1 teaspoon tarragon
    • 1 teaspoon dill
    • 1 teaspoon salt
    • â…› teaspoon pepper
    • 8 ounces crabmeat fresh or canned

    Roux

    • 4 tablespoons butter
    • 4 tablespoons flour
    • 1 cup light cream

    Instructions

    • 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

    Roux

    • 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
    • Serve
    • Eat
    • Enjoy

    Equipment

    Dutch oven
    saucepan
    whisk
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Nutrition

    Serving: 1.5cups | Calories: 238kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 818mg | Potassium: 186mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 4.5mg | Calcium: 48mg | Iron: 0.7mg
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    1.9K shares

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    Reader Interactions

    Comments

    1. Ayngelina

      November 06, 2017 at 11:33 am

      I’ve made lobster bisque but never crab, we didn’t really eat it growing up in Nova Scotia. But I think I may need to try this, it looks so good for winter.

      Reply
      • Elaine

        November 06, 2017 at 12:24 pm

        Thank you Ayngelina, it’s very yummy and very close to lobster bisque.

        Reply
    2. Soniya

      November 06, 2017 at 12:41 pm

      I love crabs .. but tell you the truth I have never had bisque…but this is making me want to try it:) will try to make it their weekend!

      Reply
      • Elaine

        November 06, 2017 at 12:58 pm

        Thanks Soniya!! It’s so yummy. I hope you enjoy it!

        Reply
    3. Jane

      November 06, 2017 at 1:08 pm

      Ha! Not sure this would have me in fits, but it would certainly make me one very happy girl!
      Jane x

      Reply
      • Elaine

        November 06, 2017 at 1:14 pm

        Hehe. Thanks for commenting Jane!

        Reply
    4. Mindy Fewless

      November 06, 2017 at 2:49 pm

      Every single ingredient sounds amazing!! I love seafood soups so I’m going to have to try this!

      Reply
      • Elaine

        November 06, 2017 at 3:41 pm

        Thanks Mindy! I hope you enjoy it.

        Reply
    5. Veena Azmanov

      November 06, 2017 at 3:07 pm

      I have had crab bisque before and it’s delicious. I have never made it myself though. I have made lobster bisque and that was yum. Now you make me wanna try this. Saving for later. Looks so good.

      Reply
      • Elaine

        November 06, 2017 at 3:41 pm

        Thank you so much Veena!

        Reply
    6. Christina

      November 06, 2017 at 4:25 pm

      Hahahahaha, I love that you chortle when you think about making a recipe. And the fact your husband thought you were thinking about chocolate again. Bisque is such an amazing soup. I’ve had lobster bisque countless times but I’ve never had crabmeat bisque, I’m intrigued!

      Reply
      • Elaine

        November 06, 2017 at 5:19 pm

        Thanks Christina. Did you say chocolate? Mwhahahaha! 😉 This bisque is so delicious!!

        Reply
    7. Julie

      November 06, 2017 at 5:29 pm

      I love a good bisque – and crab bisque with just the right amount of sherry and cream is ah-maze-ing. This looks delicious and would make a great first course for the holiday table. Thank you for sharing!

      Reply
      • Elaine

        November 06, 2017 at 6:04 pm

        Thanks Julie! It is so yummy!!

        Reply
    8. Sarah

      November 07, 2017 at 5:54 pm

      Giiiiirrrl- don’t throw away the crab shells, make seafood stock out of them! And your seafood favs are mine too.. oh and ahi tuna, and salmon.. gahhhh! I want this.

      Reply
      • Elaine

        November 08, 2017 at 9:36 am

        Hehe Sarah. Don’t we have to throw the shells away sometime? I love seafood stock but this house we live in has limited trash options. 🙂

        Reply
    9. Corina Blum

      November 08, 2017 at 7:12 am

      Oh yum! It sounds amazing. Any recipe that makes you chuckle a the thought of it must be good!

      Reply
      • Elaine

        November 08, 2017 at 9:33 am

        Hehe. Thanks Corina!

        Reply
    10. Ashley @ Big Flavors from a Tiny Kitchen

      November 08, 2017 at 9:06 am

      This bowl has me missing our annual summer beach vacation! I love seafood so much, but don’t work with crab at home too often. This bisque looks like the perfect excuse to do it!

      Reply
      • Elaine

        November 08, 2017 at 9:33 am

        Ashley, thanks for commenting. The thing I love about it is it’s canned crab! I’d love to use fresh but I can’t dispose of the shells.

        Reply
    11. Analida Braeger

      November 09, 2017 at 6:58 am

      This reminds me of a soup we have when we visit Myrtle Beach called ‘she crab soup’ that is similar but they also put on some crab eggs or roe. I can’t wait to try this! I am pinning for later. Thanks!

      Reply
      • Elaine

        November 09, 2017 at 1:14 pm

        Thanks Analida! That sounds yummy! I love when food reminds me of good times!

        Reply
    12. Gloria @ Homemade & Yummy

      November 09, 2017 at 8:46 am

      I have printed this out, and will be making it soon. With the cold weather here (unfortunately), bowls of comfort food will be happening A LOT over the next few months. This fits right in!!

      Reply
      • Elaine

        November 09, 2017 at 1:13 pm

        Thank you Gloria, I hope you enjoy it!!

        Reply
    13. Alicia Taylor

      November 09, 2017 at 5:58 pm

      I’ve only recently started eating seafood and bisque is one of my hubby’s favorite. I may have to try to make this for him – but I would sub veggie broth so it’s pescatarian.

      Reply
      • Elaine

        November 09, 2017 at 7:35 pm

        Mmm. That would be good too Alicia!

        Reply
    14. Jenni

      November 09, 2017 at 8:44 pm

      Haha I love that you chortle and think of yourself as a crazy lady when you make this soup. You KNOW its a good recipe when you are giggling to yourself when you even think about it!

      Reply
      • Elaine

        November 12, 2017 at 1:30 pm

        Hehe. Thanks Jenni. A lot of foods make me giggle. Shows you how much I love eating. 😉

        Reply
    15. Leslie

      November 10, 2017 at 9:55 am

      Seafood bisques are one of my favorite things to eat during the cold weather season, and this looks so easy – now I can eat it whenever I want!

      Reply
      • Elaine

        November 12, 2017 at 1:30 pm

        Yay Leslie!! I have to eat it all myself since Hubby can’t do creams or milks. Bummer. (Not really, that’s what I tell him.)

        Reply
    16. Luci

      November 10, 2017 at 2:01 pm

      I love the title of the post. This looks really delicious. I love seafood but I never tried it in a bisque or soup before.

      Reply
      • Elaine

        November 10, 2017 at 2:05 pm

        It’s de-lish Luci!! 🙂

        Reply
    17. Amanda Mason

      November 11, 2017 at 10:27 am

      Ha! I love that this recipe excites you when you get ready to make it! It looks amazing…perfect for the fall weather! I can see myself curling up on the couch to eat this soup with some bread covered in a blanket! Perfect comfort food right here!!

      Reply
      • Elaine

        November 12, 2017 at 1:20 pm

        Thanks Amanda. Indeed it is!

        Reply
    18. Christopher

      November 11, 2017 at 2:49 pm

      Hahahaha!

      Reply
      • Elaine

        November 12, 2017 at 1:31 pm

        It’s too true, isn’t it Christopher! 🙂

        Reply
    19. Nicoletta @sugarlovespices

      November 12, 2017 at 10:08 am

      That is a good-looking bisque!! So creamy and luscious, well, the roux base is fantastic! Pizza is my weakness, or scones…

      Reply
      • Elaine

        November 12, 2017 at 1:19 pm

        Thank you Nicoletta!! I can understand totally both your weaknesses. I’d say scones for me. I like pizza, I just don’t ‘love’ it. 🙂 Thank you for the comment!

        Reply
    20. Marisa Franca @ All Our Way

      November 12, 2017 at 2:55 pm

      I haven’t made crab or lobster bisque although I’d love to. Since we are quite a bit inland it’s really difficult to find either seafood meat. When we travel to the coast I’ll have to keep my open. This sounds delicious and certainly not crazy.

      Reply
    21. Tatiana

      November 13, 2017 at 2:34 am

      I cant deal with crab shells too! Love to get a nice can of crab meat and make some yummy soup

      Reply
    22. Stacey

      November 13, 2017 at 11:29 am

      First of all, that name! I love it, fits me perfectly, lol. This recipe sounds incredible, can’t wait to try it!

      Reply
      • Elaine

        November 13, 2017 at 12:37 pm

        Thank you Stacey! 🙂

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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