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Crazy Lady Crabmeat Bisque

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This is my crazy lady crabmeat bisque recipe!  It’s a delicious, roux-based soup that tastes of the sea.  And crabmeat!

A nice crock of crazy lady crabmeat bisque ready to be eaten

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.

Inquiring Minds

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:

How to make Crabmeat Bisque

Crab meat, shallots, butter, cream and garlic paste for the crazy lady 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.  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.

crazy lady crabmeat bisque all in the pan and ready to be served

Now, I ladle the delicious crabmeat bisque in a bowl, serve it with a salad and finally you have an awesome meal!

A nice crock of crazy lady crabmeat bisque ready to be eaten

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!

5 from 7 votes
Different view of the crazy lady crabmeat bisque so delicious!
Print
Crazy Lady Crabmeat Bisque
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
This easy and tasty bisque will make you cackle!
Course: Soup
Cuisine: Soup
Keyword: crabmeat bisque
Servings: 6 Servings
Calories: 238 kcal
Author: Elaine Benoit
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
  1. Heat stockpot on medium
  2. Add shallots, celery, garlic and sauté for 5 minutes
  3. Add sherry and wine and bring to a boil
  4. Add chicken broth, bay leaf, tarragon, dill, salt and pepper and bring to a boil for 5 minutes
  5. Turn off heat and add crab meat
Roux
  1. Heat saucepan on medium
  2. Add butter
  3. Add flour and whisk until thickened
  4. Add light cream and whisk until it thickens (around 5 minutes)
  5. Add roux to crab mixture and stir until combined
  6. Serve
  7. Sip
  8. Cackle
  9. Enjoy
Nutrition Facts
Crazy Lady Crabmeat Bisque
Amount Per Serving (1.5 cups)
Calories 238 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 68mg 23%
Sodium 818mg 34%
Potassium 186mg 5%
Total Carbohydrates 7g 2%
Sugars 1g
Protein 8g 16%
Vitamin A 12.1%
Vitamin C 5.5%
Calcium 4.8%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  2. Soniya

    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

  5. Veena Azmanov

    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

  6. Christina

    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

  7. Julie

    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

  8. Sarah

    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

  11. Analida Braeger

    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

  13. Alicia Taylor

    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

  14. Jenni

    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

  17. Amanda Mason

    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

      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

    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

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