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Crab meat is served on top of a bowl of bisque.
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5 from 18 votes

Crab Bisque Recipe

Crab Bisque is an incredibly creamy and irresistibly flavorful soup that will warm you right up. After you make a base of sautéed onion, garlic, and celery along with tomato paste, flour, and broth, blend until smooth and stir in lump crab meat.
Prep Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Servings: 6 servings

Ingredients

  • 3 Tbsp. butter salted
  • 1 small onion sweet or white, finely diced
  • 2 ribs celery finely diced
  • 2 cloves garlic finely minced
  • ¼ cup flour gluten-free 1-to-1 blend, if needed
  • 2 Tbsp. tomato paste
  • 1 ½ tsp. Old Bay seasoning
  • ½ tsp. salt to taste
  • 4 cups fish stock or vegetable broth, regular sodium
  • 2 bay leaves
  • 1 cup half and half heavy cream, or a dairy-free milk
  • 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.
  • 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.
  • Pour in half and half and add the lemon juice. Puree the soup with a handheld immersion blender until smooth or carefully transfer it to a high-speed blender or food processor.
  • Once pureed until creamy, stir in half of the crabmeat. Serve the bisque immediately with additional crabmeat and a sprinkle of finely chopped fresh parsley.

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: You can dice the vegetables up to 2 to 3 days before making if needed.
  • How to store: Place leftover crab bisque in an airtight container and keep in the fridge for up to 3 to 4 days.
  • How to freeze: 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.
  • How to reheat: 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.

Nutrition

Calories: 232kcal | Carbohydrates: 11g | Protein: 20g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1422mg | Potassium: 454mg | Fiber: 1g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 2mg