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.
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Growing up, we only ever went to Pappadeaux on special occasions—like Mother’s or Father’s Day, and even some Christmas Eves.
Every time we went, I always looked forward to a big bowl of their crawfish bisque. It was creamy and savory, with hints of tomato and delicious bites of seafood throughout.
Recently, the craving hit out of the blue, and I had to satisfy it. Instead of using crawfish, though, I decided to go with crab since it was in season.
Guys, I kid you not—the result was out of this world delicious!! And let me tell you why:
- Fresh crab meat took it over the top. I didn’t want to risk the fishy flavor of canned crab meat, and boy, was it worth it. The flavor was unparalleled and really elevated the dish.
- Old Bay seasoning was the secret spice. I almost skipped it, but every recipe I saw called for it. I’m so glad I went out of my way to get it because it’s the ingredient that gives bisque its classic flavor.
- A roux was the trick for getting the soup nice and thick. A little flour and butter combine to make a thick base, which is crucial for achieving that velvety smooth texture in the soup.
Want another yummy bisque recipe to try next? This Tomato Basil Bisque is absolutely delish!
Ingredients You’ll Need
Notes about the ingredients needed for this Crab Bisque recipe are below. Jump to recipe for the exact measurements.
- Crab Meat. Fresh crab meat is best for this recipe, but you can use canned crab meat too. The higher the quality, the better the soup, so go for jumbo lump over claw or finger if possible. Blue crabs, stone crabs, and Dungeness crabs are all great choices. If using a whole crab, be careful of any shells.
- Old Bay Seasoning. It’s not recommended to substitute anything else for this. If you don’t have it, you can whisk up celery salt, paprika, and black and red pepper. Here’s a quick recipe to make your own.
- Fish stock. This will give this soup the most seafood flavor, but it might be overwhelming to some. You can easily sub with vegetable broth if you’re not a huge fish person.
- Half and half. This is a great middle ground for creaminess without too much fat. For extra creaminess, use heavy cream, or opt for full-fat dairy-free milk for a plant-based alternative. Regular milk works too.
- Tomato paste. This ingredient adds a delightfully creamy and rich texture to the soup. Don’t use tomato sauce, especially one that is seasoned.
- Flour. Either all purpose or a gluten-free blend will work well.
- Additional seasoning. Fresh garlic and fresh lemon juice are preferred.
How to Make Crab Bisque
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Cook the veggies in a Dutch oven.
Heat the butter in a Dutch oven or large saucepan over medium or medium-high heat. Melt butter slowly so it doesn’t scorch, then add the onion and celery.
Cook the vegetables for 3 to 4 minutes, or until the onions are translucent. Then add the garlic. Cook for another 30 seconds.
2. Make and season the base.
Carefully pour in the flour, tomato paste, seasoning, and salt. Stir well with a spatula or wooden spoon, being sure nothing is stuck to the bottom.
Cook for 2 to 3 minutes.
Next, add in the broth and bay leaf. Increase the heat to high, and bring the mixture to a boil.
Reduce the heat and place the lid on the Dutch oven. Allow the soup to simmer for 15 to 20 minutes. Don’t rush it here, this step ensures a rich and flavorful bisque.
3. Purée soup until smooth.
After the mixture has simmered, remove the bay leaves.
Pour in the half and half along with the lemon juice. Be careful not to splash the hot liquid out.
You can use an immersion blender (the easiest option), a high-speed blender, or a food processor to purée the soup. Whatever way you choose, remember that the mixture is extremely hot.
Process the bisque until it is smooth, and no chunks remain.
4. Add the lump crab meat.
After the soup is creamy, stir in half of the crab meat. Save the other half to sprinkle on top when serving.
You can also top the finished soup with a sprinkle of fresh parsley for a pop of color.
Prep-Ahead and Storage Directions
- Prepping: You can dice the vegetables up to 2 to 3 days before making, if needed.
- Storage: Place leftover crab bisque in an airtight container and keep in the fridge for up to 3 to 4 days.
- Freezing: Cream-based soups tend not to freeze well, but you can try by placing the bisque in a freezer-safe bag or container for up to 4 to 5 months.
- Reheating: For the best results, warm this bisque back up in a stock 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.
Can I use imitation crab in this recipe?
No. Imitation crab does not even come close to the flavor in real crab. If you can’t find fresh crab, canned crab can be subbed.
What makes a soup a bisque?
A bisque is milk or cream-based, and is often much thicker than other soups. They are usually puréed, as well.
What to Serve with Crab Bisque
This creamy soup goes well with a variety of recipes.
To top off this crab bisque, make homemade croutons or sprinkle it with chopped green onion.
You can also double down and make some Maryland Crab Cakes.
Add some green with Roasted Broccoli or Air Fryer Asparagus.
If you’re a soup and salad kinda person, try it with a Caesar Salad or Chopped Kale Salad.
More Creamy Soup Recipes
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Crab Bisque Recipe
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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
- 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.3 Tbsp. butter, 1 small yellow onion, 2 celery rib, 2 garlic cloves
- Stir in flour, paste, seasoning, and salt. Cook for 2-3 minutes, stirring occasionally.¼ cup flour, 2 Tbsp. tomato paste, 1 ½ tsp. Old Bay seasoning, ½ tsp. salt
- 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 cups fish stock, 2 bay leaves
- Pour in half and half and add the lemon juice. Purée the soup with a handheld immersion blender until smooth or carefully transfer it to a high-speed blender or food processor.1 cup half and half, ½ lemon
- 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.1 lb. lump crabmeat, Parsley
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good! I added a pinch of fresh ground nutmeg to each bowl before serving and a splash of cream sherry
Yay! So happy to hear you enjoyed the recipe, Willo! Love nutmeg! Thanks so much for taking the time to leave a comment and rating!
I made this bisque and it was amazing. I used vegetable broth and added a splash of hot sauce. If was a very easy soup to make. Definitely a do over🤗 5 star for sure!
Yay! So happy to hear you enjoyed the recipe, Nancy! It’s on the regular rotation here, too! Thanks so much for taking the time to leave a comment!
Very good! I added a pinch of fresh ground nutmeg to each bowl before serving and a splash of cream sherry
Just finished making this, I followed your instructions to the letter. All I can say is WOW ! Amazing !
Thank you for putting this recipe out there.
Yay! So happy to hear you enjoyed the recipe, Debra! This is such a delicious soup. Thanks so much for taking the time to leave a comment and rating!
Excellent recipe!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
Do you use 1/2 cup lemon juice or juice from 1/2 lemon
You only need juice from half of a lemon!