Crab Bisque Recipe

Original Post: https://www.evolvingtable.com/?p=101466

Creamy crab bisque is in a white bowl with jumbo lump crab meat on top.

5 from 19 votes

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 Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings: servings

Author: London Brazil

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
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.
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

Video

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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