The Best Crab Bisque

Name: The Best Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 stalk celery, finely chopped; 1 small carrot, finely chopped; 1/4 cup all-purpose flour; 4 cups seafood stock (or chicken stock); 1 cup heavy cream; 1/2 cup dry white wine; 8 oz lump crab meat, picked over for shells; 2 teaspoons tomato paste; 1/2 teaspoon smoked paprika; 1 teaspoon Old Bay seasoning; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped; Lemon wedges, for garnish

Isabella

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The Best Crab Bisque a rich and creamy bisque that blends succulent crab meat with a velvety, flavorful broth, perfect for a comforting starter or an elegant main course. This bisque brings out the sweetness of crab with a savory depth from herbs, white wine, and spices, making it one of my favorite soups to serve for a cozy evening or special dinner.

Why You’ll Love This Recipe

I love this crab bisque because it feels like a gourmet dish but is surprisingly easy to prepare. The smooth, luscious texture combined with the rich seafood flavor makes it both satisfying and refined. It’s perfect whether I want to impress guests or simply indulge myself. The layers of flavor from aromatics, wine, and Old Bay seasoning give it a restaurant-quality finish right from my own kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1 small carrot, finely chopped

1/4 cup all-purpose flour

4 cups seafood stock (or chicken stock)

1 cup heavy cream

1/2 cup dry white wine

8 oz lump crab meat, picked over for shells

2 teaspoons tomato paste

1/2 teaspoon smoked paprika

1 teaspoon Old Bay seasoning

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

Lemon wedges, for garnish

Directions

I melt the butter in a large pot over medium heat. Then I add the onion, garlic, celery, and carrot, sautéing everything until the vegetables are soft and translucent—about 5 to 7 minutes.

I stir in the flour and cook it for 2 minutes, making sure to stir constantly to form a roux.

Next, I slowly whisk in the seafood stock and white wine, making sure no lumps remain.

I add the tomato paste, smoked paprika, Old Bay seasoning, salt, and pepper. I bring it all to a simmer and let it cook for 15 minutes, stirring every so often.

Then I use an immersion blender to puree the soup until it’s smooth and creamy. If I use a regular blender, I blend in batches and return the soup to the pot.

I stir in the heavy cream and crab meat, cooking gently for another 5 minutes until everything is heated through—being careful not to let it boil.

I adjust the seasoning with salt and pepper, then serve the bisque hot with a sprinkle of fresh parsley and a squeeze of lemon juice.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 30 minutes to cook, giving a total time of 45 minutes. Each serving contains approximately 320 kcal.

Variations

I sometimes swap lump crab meat for claw meat if I want a more budget-friendly version.

For extra richness, I use half-and-half instead of cream.

If I want a bit of spice, I add a dash of cayenne pepper or a splash of hot sauce.

A splash of sherry can be stirred in at the end for a classic seafood bisque flavor.

For a lighter version, I use milk instead of cream and thicken the soup with pureed vegetables instead of flour.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the bisque gently on the stove over low heat, stirring occasionally. I avoid boiling it to prevent the cream from curdling. If the bisque thickens too much in the fridge, I add a splash of broth or cream to loosen it while reheating.

Related Recipes:

Crab Cake

FAQs

How can I make crab bisque ahead of time?

I cook the bisque up to the point before adding cream and crab meat. I store it in the fridge and then gently reheat it, stirring in the cream and crab just before serving.

Can I freeze crab bisque?

I don’t recommend freezing this bisque because the cream can separate when thawed. However, I can freeze the base (before adding cream and crab), then finish it fresh when ready to serve.

What kind of crab meat works best?

I prefer lump crab meat for its sweet flavor and texture. Claw meat also works well, though it has a slightly stronger flavor and is more affordable.

Can I use vegetable stock instead of seafood or chicken stock?

Yes, I can use vegetable stock, but it will slightly change the flavor. I usually go with seafood stock for the best authentic taste.

What can I serve with crab bisque?

I love serving it with a crusty baguette, oyster crackers, or a light salad to balance the richness of the bisque.

Conclusion

This crab bisque is my go-to when I want something cozy, creamy, and special. It’s simple enough for a weeknight and elegant enough for guests. With a few pantry staples and fresh crab, I can whip up a deeply flavorful soup that always impresses. Whether I’m curled up on the couch or hosting a dinner party, this bisque hits the spot every time.

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