Crazy Lady Crabmeat Bisque

Name: Crazy Lady Crabmeat Bisque
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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

Last updated on October 9, 2020. Originally posted on November 6, 2017 By Elaine 42 Comments

Jump to Recipe

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

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

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 on a grey table

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.

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

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

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

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 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!