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

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.

Ingredients

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Vegetables & Aromatics

1 small yellow onion, finely diced
2 celery ribs, finely diced
2 garlic cloves, finely minced
Fresh parsley, finely chopped (for garnish)

Base & Broth

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

Cream & Finishing

1 cup half and half
1/2 lemon, juiced
1 lb. lump crabmeat, divided

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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.

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 260
Sugar: 4g
Sodium: 840mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 19g
Cholesterol: 90mg