Crabmeat Bisque Made Easy

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

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.

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

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!

Good soup, but recipe needs work. I made the following changes: Skipped spraying pan before adding butter. (Strange step - I really wasn't afraid of my butter sticking to the pan!) Based on taste and other reviews, I approximately doubled spices and added black pepper as well. I used less than double amount of salt since I used BTB Chicken in lieu of stock. Next time, I will add seasonings AFTER sauteing vegetables. (Maybe add with cream?) I added about 1/4 -1/2 c sherry at end, but it might have been better without it. Consider using Vermouth next time. I used half real crab, and about half imitation crab. Jessica Schubert suggested "skipping the half and half and just doing 8 oz milk and 8 oz cream." Good idea! However, that is only enough to replace the pint of Half 'n' Half. For dairy, I used a TOTAL of 24 oz. cream and 12 oz. milk , but no Half & Half. When making roux, (with AP flour), I had to add several more TBS butter. (1/4 c flour does not get moistened by 3 TBS butter, especially after using that for cooking vegetables...) I probably should have increased flour as well, and incr. butter even more, (or reduced milk), as soup barely thickened. Optimal ratio for flour: butter is 1:1. Timing was ATROCIOUS. Cooking onions and celery took 10-15 min., not 5. Needed to cook roux for 2 min. to get rid of flour taste. I had to heat cream mixture before "simmer(ing) until bisque is thickened ,about 15 min." This probably took closer to 45 min...and never really thickened. "Simmer bisque until crabmeat is heated through, about 5 minutes more" was also absurd. After 12-15 min, the soup wasn't back yet to a simmer! Cooking time was about 1.25 hours... However, the soup tasted very good. Soup was tasty, but the recipe needs some serious tweaking. I appreciated the nutritional analysis as well. Thanks for sharing!

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.

Added alot more Old Bay and it was perfect.

Best bisque recipe ever! Love 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 absolutely loved it.