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Crabmeat Bisque Made Easy

Rated as 5 out of 5 Stars

"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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40 m servings 542
Original recipe yields 6 servings


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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.


  • 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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Read all reviews 4
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Took a little time to prepare, but was worth 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...

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