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Crab meat is served on top of a bowl of bisque.
5 from 2 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.

Course Soup
Cuisine American
Prep Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 232 kcal


  • 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


  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. 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.
  5. 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.

Recipe Video

Recipe 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 Facts
Crab Bisque Recipe
Amount Per Serving
Calories 232 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 62mg21%
Sodium 1422mg62%
Potassium 454mg13%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 470IU9%
Vitamin C 13mg16%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.