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: Â I throw back my head and guffaw. Â Very loudly.
Christopher:Â Scans the ceiling a couple more times.
Inquiring Minds
Still, if you eat seafood, which is your favorite? Â I love all things seafood presently. Â 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.
Roux Time
I add butter to a sauce pan and turn the heat to medium. Â Once the butter melts, I add flour and whisk it together until it has thickened. Â Now, I add the light cream and continue whisking until the mixture thickens again. Â 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!
- 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
- 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
- Serve
- Sip
- Cackle
- Enjoy
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.
Thank you Ayngelina, it’s very yummy and very close to lobster bisque.
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!
Thanks Soniya!! It’s so yummy. I hope you enjoy it!
Ha! Not sure this would have me in fits, but it would certainly make me one very happy girl!
Jane x
Hehe. Thanks for commenting Jane!
Every single ingredient sounds amazing!! I love seafood soups so I’m going to have to try this!
Thanks Mindy! I hope you enjoy it.
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.
Thank you so much Veena!
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!
Thanks Christina. Did you say chocolate? Mwhahahaha! 😉 This bisque is so delicious!!
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!
Thanks Julie! It is so yummy!!
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.
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. 🙂
Oh yum! It sounds amazing. Any recipe that makes you chuckle a the thought of it must be good!
Hehe. Thanks Corina!
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!
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.
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!
Thanks Analida! That sounds yummy! I love when food reminds me of good times!
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!!
Thank you Gloria, I hope you enjoy it!!
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.
Mmm. That would be good too Alicia!
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!
Hehe. Thanks Jenni. A lot of foods make me giggle. Shows you how much I love eating. 😉
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!
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.)
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.
It’s de-lish Luci!! 🙂
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!!
Thanks Amanda. Indeed it is!
Hahahaha!
It’s too true, isn’t it Christopher! 🙂
That is a good-looking bisque!! So creamy and luscious, well, the roux base is fantastic! Pizza is my weakness, or scones…
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!
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.
I cant deal with crab shells too! Love to get a nice can of crab meat and make some yummy soup
First of all, that name! I love it, fits me perfectly, lol. This recipe sounds incredible, can’t wait to try it!
Thank you Stacey! 🙂