Rating: 4.5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 2
  • 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.

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

542 calories; protein 16.6g; carbohydrates 14g; fat 47.3g; cholesterol 194.7mg; sodium 458.7mg. Full Nutrition
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