Crabmeat Bisque Made Easy

Rating: 4.8 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

By Tammye S Green

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Spray a stockpot with cooking spray.

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  • Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.

  • Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Cook's Note:

All-purpose flour can be used in place of rice flour.

Chicken or vegetable stock can be substituted for seafood stock.

Shrimp or lobster can be substituted for crab.

You can add chopped potatoes and carrots if desired.

Nutrition Facts

Per Serving:
542 calories; protein 16.6g; carbohydrates 14g; fat 47.3g; cholesterol 194.7mg; sodium 458.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

chefamelia
Rating: 5 stars
01/04/2015
Fantastic soup!! Added a hint of sherry at the end. Read More
Helpful
(2)

Most helpful critical review

breggae
Rating: 3 stars
04/11/2020
We all felt this recipe lacked flavor and wasn’t your usual crab bisque. We ended up doctoring it up with some sherry and lots of Old Bay, and black pepper. Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
chefamelia
Rating: 5 stars
01/04/2015
Fantastic soup!! Added a hint of sherry at the end. Read More
Helpful
(2)
The Mill
Rating: 5 stars
11/03/2014
Took a little time to prepare but was worth it. Read More
Helpful
(1)
Toddle-do
Rating: 5 stars
12/01/2018
Very rich and delicious! For the stock I used shells from crayfish then used shrimp in place of crabmeat. I ll definitely make it again. Read More
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breggae
Rating: 3 stars
04/11/2020
We all felt this recipe lacked flavor and wasn’t your usual crab bisque. We ended up doctoring it up with some sherry and lots of Old Bay, and black pepper. Read More
pohlman
Rating: 5 stars
01/22/2020
Best bisque recipe ever! Love it! Read More
Jessica Schubert
Rating: 5 stars
09/19/2016
I made this for my boyfriend and his mother a few weeks ago and they absolutely loved it. She literally licked the bowl so score. I used regular flour and vegetable broth instead of seafood stock and I added a diced carrot. Also I'm not sure why this recipe calls for half and half and cream and milk (as half and half is just cream and milk) but obviously you can avoid extra purchases by skipping the half and half and just doing 8 oz milk and 8 oz cream. Do yourself a solid and MAKE THIS RECIPE! Read More
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Kelly
Rating: 5 stars
05/13/2020
I used Leeks instead of onions, Heavy whipping cream, no half n half, added zest from one Lemon (didn't use juice, wanted flavor and not the curdle) Tripled the herbs, intense flavor, family absolutely loved it. Read More
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