Crabmeat Bisque

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 backgroundPin

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 tablePin

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 backgroundPin

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 backgroundPin

Look how thick it is!

I hope you enjoyed this crabmeat bisque recipe!

Other seafood dishes

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A crock of bisque with a blue napkin - squarePin

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

Ingredients

Start

  • 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

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
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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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42 Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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.

    1. 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. 🙂

  7. 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!

    1. 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.

  8. 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!

  9. 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!!

  10. 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.

  11. 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!

  12. 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!

    1. 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.)

  13. 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.

  14. 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!!

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

    1. 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!

  16. 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.