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Crabmeat Bisque Made Easy

Rated as 4.8 out of 5 Stars
2

"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."
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Ingredients

40 m servings 542
Original recipe yields 6 servings

Directions

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  1. Spray a stockpot with cooking spray.
  2. 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.
  3. 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.

Footnotes

  • 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; 47.3 14 16.6 195 459 Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Fantastic soup!! Added a hint of sherry at the end.

Most helpful critical review

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.

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Fantastic soup!! Added a hint of sherry at the end.

Took a little time to prepare, but was worth it.

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 ab...

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.

Best bisque recipe ever! Love it!

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.

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 sto...