Crab Bisque Recipe
User Reviews
5.0
87 reviews
Excellent
Crab Bisque Recipe
Report
Every time I dig into a big bowl of this creamy Crab Bisque recipe it immediately reminds me of our family celebrations at Pappadeaux growing up. It's loaded with fresh crab meat, perfectly seasoned with Old Bay, and thickened to perfection with a buttery roux. It’s a soul-warming soup that’s perfect for any cozy night in.
Share:
Ingredients
- 3 Tbsp. butter salted
- 1 small yellow onion finely diced
- 2 celery rib finely diced
- 2 garlic cloves finely minced
- ¼ cup flour
- 2 Tbsp. tomato paste
- 1 ½ tsp. Old Bay seasoning
- ½ tsp. salt plus more to taste
- 4 cups fish stock or vegetable broth
- 2 bay leaves
- 1 cup half and half
- ½ lemon juice
- 1 lb. lump crabmeat divided
- parsley fresh, finely chopped
Add to Shopping List
Instructions
- Add butter to a large Dutch oven over medium heat and allow it to melt. Once melted add onion and celery. Cook for 3-4 minutes, or until the onion becomes translucent. Mix in garlic and continue sauteing for 30 seconds or until it becomes fragrant.
- Stir in flour, paste, seasoning, and salt. Cook for 2-3 minutes, stirring occasionally.
- Pour in the stock or broth and add the bay leaves. Turn the heat to high and bring everything to a boil. Reduce the heat to low, cover, and let simmer for 15-20 minutes.
- Remove the bay leaves and pour in the half and half and lemon juice. Purée the soup with a handheld immersion blender until smooth, or carefully transfer it to a high-speed blender or food processor.
- Once puréed until creamy, stir in half of the crabmeat. Serve the bisque immediately with additional crabmeat and a sprinkle of finely chopped fresh parsley.
Notes
- Crabmeat: It's best if you can find fresh, jumbo lump crabmeat. Canned crab meat can be used but won't be as flavorful.
- Stock: If you're worried about the soup tasting too fishy, substitute with chicken or vegetable broth.
- Old Bay Seasoning: This is a must. Do not try substituting with any other seasoning blend.
- Flour: A gluten-free 1-to-1 blend may be used if needed.
- Storage: Place leftover crab bisque in an airtight container and keep in the fridge for up to 3 to 4 days. Avoid freezing as the cream will separate from the soup upon thawing.
- Reheating: Warm this bisque back up in a pot or Dutch oven on the stove over medium heat until warmed through. Be careful not to boil it again or the cream can curdle.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
11g
(4%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
62mg
(21%)
Sodium
1422mg
(59%)
Potassium
454mg
(13%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
470IU
(9%)
Vitamin C
13mg
(14%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 1422mg | 59% |
| Potassium | 454mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
Other Recipes
You'll Also Love
