4.3 from 288 votes
Crab Bisque
Crab Bisque is a velvety soup blending sautéed vegetables with seafood stock, tomatoes, and half-and-half, enriched by lump crab meat and aromatic spices like smoked paprika and cayenne. This creamy bisque offers a smooth texture with a delicate seafood flavor accented by the richness of butter and subtle heat. Fresh parsley garnish adds a bright touch to the savory, comforting soup.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
servings
Calories:
615 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 tablespoons butter unsalted
- 1 white onion finely chopped, medium
- 4 celery ribs finely chopped
- 3 garlic minced, large cloves
- ¼ cup all-purpose flour
- 6 cups seafood stock or substitute chicken or vegetable stock
- 2 cups half-and-half
- ¼ cup white wine or substitute sherry, dry
- ½ cup crushed tomatoes canned
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 bay leaf
- 1 to 2 pounds lump crab meat depending on how much crab you want!, fresh or thawed frozen
- ⅓ cup parsley fresh, minced
Instructions
- In a large soup pot over medium heat, melt the butter. Add onion and celery and sauté for 7 minutes, or until soft. Add garlic and sauté 1 minute longer.
- Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisking to break up any clumps. Then pour in the remaining broth and whisk again to incorporate.
- Turn heat up to medium-high and bring broth to a boil. Then turn heat back down to medium, add the bay leaves, and simmer for 15 minutes. Add half & half and bring mixture back to simmering, stirring and scraping the pan bottom occasionally. Stir in white wine, crushed tomatoes, tomato paste, paprika, cayenne, salt, and pepper, and then very carefully blend the mixture with an immersion blender until smooth.
- Reduce heat to medium-low and stir in the crab meat. Cook until heated through, about 5 to 10 minutes. Taste, adding more salt and pepper if needed.
- Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika. Serve with oyster crackers and/or soft bread.
Cup of Yum
Notes
- Use fresh or properly thawed lump crab meat for best texture in the bisque.
- Simmer the broth gently after adding half-and-half to avoid curdling.
- The soup can be blended to smoothness or left slightly textured based on preference.
- Adjust seasoning with salt and pepper to taste before serving.
Nutrition Information
Serving
1
Calories
615kcal
(31%)
Carbohydrates
21g
(7%)
Protein
49g
(98%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
13g
(76%)
Trans Fat
1g
(50%)
Cholesterol
272mg
(91%)
Sodium
1282mg
(53%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 615
% Daily Value*
| Serving | 1 | |
| Calories | 615kcal | 31% |
| Carbohydrates | 21g | 7% |
| Protein | 49g | 98% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 1g | 50% |
| Cholesterol | 272mg | 91% |
| Sodium | 1282mg | 53% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.