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Crab Bisque Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 232 kcal
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Stir in flour, paste, seasoning, and salt. Cook for 2-3 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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.
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Nutrition Information

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

% 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.