Can I use canned crab for this recipe?

Absolutely, canned lump crabmeat works well and is convenient. Just be sure to drain it well and check for any bits of shell. The flavor is a bit milder than fresh, but still delicious.

Can I make this bisque ahead of time?

Yes! Prepare everything except adding the cream and crabmeat. Refrigerate the bisque base, then gently reheat and finish with the half and half and crab just before serving for best flavor and texture.

What should I do if my bisque is too thick or thin?

If it’s too thick, stir in a splash more broth or half and half until it’s perfect for you. If too thin, let it simmer uncovered for a few minutes to reduce and thicken, or add a tiny slurry of flour mixed with water.

Can I use chicken broth instead of fish stock?

You can—chicken broth lends a slightly different, but still tasty, flavor profile. Fish or seafood stock keeps it briny and classic, but use what you have!

Crab Bisque Recipe

Name: Crab Bisque Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small yellow onion, finely diced; 2 celery ribs, finely diced; 2 garlic cloves, finely minced; Fresh parsley, finely chopped (for garnish); 3 Tbsp. salted butter; 1/4 cup flour; 2 Tbsp. tomato paste; 1 1/2 tsp. Old Bay seasoning; 1/2 tsp. salt, plus more to taste; 4 cups fish stock or vegetable broth; 2 bay leaves; 1 cup half and half; 1/2 lemon, juiced; 1 lb. lump crabmeat, divided

Rich, velvety, and brimming with the sweet, delicate flavors of the sea, this Crab Bisque recipe delivers restaurant-worthy results in just 30 minutes. With fresh lump crabmeat swimming in a gently seasoned, creamy base, every spoonful is as luxurious as it is comforting. Whether craving something cozy after a long day or searching for an elegant starter for a special dinner, this bisque is guaranteed to warm your soul—without any fuss.

Why You’ll Love This Recipe

Quick and Simple: All the deep, complex flavors you love in a bisque, ready in half an hour. No special skills or fancy gadgets required.
So Much Flavor: The gentle sweetness of lump crabmeat, aromatic vegetables, a hint of tomato, and the unmistakable kick of Old Bay make every bite something special.
Effortlessly Impressive: Guests always think bisque is complicated—let them! You’ll know the secret to pulling it together on a busy night without breaking a sweat.
Perfectly Customizable: Works with whatever you have on hand, and substitutions are a breeze.

Ingredients You’ll Need

Gather these ingredients, and you’re on your way to creamy crab bisque goodness:

Butter: For sauteing the veggies and adding that rich, irresistible flavor.
Yellow Onion: Savory base for the bisque—finely diced for maximum flavor and texture.
Celery: Adds a gentle aromatic crunch and depth.
Garlic: A punchy aromatic that brings the base alive. Freshly minced is best.
Flour: Helps thicken the bisque, keeping every spoonful perfectly creamy.
Tomato Paste: Brings subtle sweetness and a pretty blush color.
Old Bay Seasoning: The classic seafood seasoning—absolutely essential for that signature taste.
Salt: For seasoning—taste as you go!
Fish Stock or Vegetable Broth: Use fish stock for a more robust, briny depth, or veggie broth for a lighter touch.
Bay Leaves: Infuses the soup with a fragrant, savory layer in the background.
Half and Half: Lends a luxurious creaminess without being overwhelming.
Lemon Juice: Fresh lemon brightens everything and cuts through the richness—don’t skip this!
Lump Crabmeat: The star of the show. Use the best quality you can find; most gets blended in, with a generous handful set aside for topping.
Fresh Parsley: Adds a burst of color and freshness before serving.

Tip: Use pre-picked fresh or pasteurized crab to save time—don’t struggle with in-shell crab unless you love the process!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to shake things up? Here are a few easy ways to make this bisque your own:

Seafood Swap: Substitute some or all of the crabmeat for shrimp, lobster, or scallops for a seafood bisque spin.
Spicy: Add a pinch of cayenne or a splash of hot sauce for a gentle kick.
Dairy-Free Creaminess: For a lighter version, use coconut milk instead of half and half (expect a hint of coconut flavor).
Herb Lift: Experiment with fresh dill, tarragon, or chives if parsley isn’t your favorite.

How to Make Crab Bisque

This recipe couldn’t be simpler—promise! Here’s how to get that luscious, creamy crab bisque on the table:

Step 1: Sauté the Aromatics

Melt butter in a large Dutch oven or heavy pot over medium heat. Add the diced onion and celery. Cook, stirring occasionally, until the onion is translucent—about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Flavor Base

Stir in the flour, tomato paste, Old Bay seasoning, and salt. Let this cook, stirring, for about 2-3 minutes. The mixture will thicken—it’s building flavor!

Step 3: Add Liquids and Simmer

Slowly pour in the fish stock or vegetable broth, whisking to combine. Toss in the bay leaves. Increase heat to high and bring everything to a boil, then lower to a simmer, cover, and let it cook gently for 15-20 minutes.

Step 4: Cream It Up and Purée

Remove the bay leaves. Add half and half and fresh lemon juice—this combo makes the bisque ultra-silky with a welcome pop of brightness. Use an immersion blender (or carefully transfer the soup in batches to a stand blender) to purée the soup until completely smooth.

Step 5: Add Crab and Serve

Stir in half of the crabmeat, letting it just warm through (don’t overcook—crab loves a gentle touch!). Ladle the bisque into bowls, then top each serving with the reserved crab and a shower of fresh parsley.

Pro Tips for Making the Recipe

Blender Caution: If using a stand blender, allow the soup to cool slightly and blend in batches to avoid spills—hot liquids expand!
Quality Crab: The fresher, the better. Avoid imitation crab for this bisque; it just won’t taste the same.
Season Gradually: Old Bay and salt create that signature zing, but taste as you go—especially if your broth is salty.
Don’t Skip the Lemon: The acid lifts the entire dish and sets off the sweetness of the crab.

How to Serve

This crab bisque is a showstopper all on its own, but the right pairings can make your meal feel extra special.

Gourmet Touch

Serve in shallow bowls with a generous swirl of heavy cream or a drizzle of good olive oil. Don’t forget a crusty baguette or sourdough on the side—bisque begs for dunking!

Simple Pairings

Pair with a crisp green salad topped with citrus vinaigrette, or with buttery garlic bread for cozy weeknight perfection.

Entertaining?

Serve smaller portions as a first course during a seafood-themed dinner or holiday celebration.

Make Ahead and Storage

Storing Leftovers

Leftover bisque keeps beautifully. Transfer cooled soup to an airtight container and refrigerate for up to 3 days. For the best texture, store the extra crab topping separately if possible.

Freezing

Bisque can be frozen, though the creaminess may become slightly grainy after thawing. For best results, freeze before adding the half and half and crab. When ready to eat, thaw, reheat, and finish with cream and crab.

Reheating

Reheat gently on the stove over low heat, stirring frequently. Avoid bringing it to a boil—cream-based soups can separate at high temperatures. Microwave in short 30-second bursts, stirring in between, until just warmed through.

FAQs

Can I use canned crab for this recipe?

Absolutely, canned lump crabmeat works well and is convenient. Just be sure to drain it well and check for any bits of shell. The flavor is a bit milder than fresh, but still delicious.
Can I make this bisque ahead of time?

Yes! Prepare everything except adding the cream and crabmeat. Refrigerate the bisque base, then gently reheat and finish with the half and half and crab just before serving for best flavor and texture.
What should I do if my bisque is too thick or thin?

If it’s too thick, stir in a splash more broth or half and half until it’s perfect for you. If too thin, let it simmer uncovered for a few minutes to reduce and thicken, or add a tiny slurry of flour mixed with water.
Can I use chicken broth instead of fish stock?

You can—chicken broth lends a slightly different, but still tasty, flavor profile. Fish or seafood stock keeps it briny and classic, but use what you have!

Final Thoughts

There’s nothing quite like homemade crab bisque—it’s fast, simple, and positively elevates any meal. Whether ladled into bowls for a quick weeknight treat or served up as an elegant starter, this bisque proves that you don’t need hours in the kitchen to create something unforgettable. Give it a try and don’t hesitate to add your own creative spin—great cooking is all about enjoying the process!

Crab Bisque Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: American

Print Recipe

Description

This creamy crab bisque is a luxurious and flavorful soup featuring tender lump crabmeat, aromatics, and warming spices. With a silky puréed texture and a hint of lemon, this main-course soup is perfect for an elegant starter or comforting meal, ready in just 30 minutes.

Instructions

Sauté Aromatics: Add butter to a large Dutch oven over medium heat and allow it to melt. Once melted, add the diced onion and celery. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent. Mix in the minced garlic and continue sautéing for another 30 seconds until fragrant.
Build the Soup Base: Stir in the flour, tomato paste, Old Bay seasoning, and salt. Cook this mixture for 2-3 minutes, stirring occasionally, until everything is well combined and the flour slightly toasts.
Add Broth and Simmer: Pour in the fish stock or vegetable broth and add the bay leaves. Turn the heat to high and bring everything to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 15-20 minutes to develop flavor.
Puréed Bisque: Remove the bay leaves. Pour in the half and half along with the lemon juice. Purée the soup with a handheld immersion blender until smooth, or carefully transfer to a high-speed blender or food processor to blend until creamy.
Add Crabmeat & Serve: Once the soup is puréed and creamy, stir in half of the crabmeat until just heated. Serve the bisque immediately, topping each bowl with the remaining crabmeat and a sprinkle of fresh parsley for garnish.

Notes

Use fresh or high-quality lump crabmeat for the best texture and flavor.
For a richer soup, replace half and half with heavy cream.
Adjust seasoning to taste, especially salt and Old Bay.
If you prefer a chunkier bisque, only purée half of the soup before adding crab.
Garnish generously with fresh parsley for a burst of color and freshness.