Go Back
–+ servings
Creamy Crab Bisque

Creamy Crab Bisque: Comforting Seafood Bliss at Home

Indulge in a rich, velvety Creamy Crab Bisque that captures the essence of the coast in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter or olive oil for a lighter option
  • 1 cup Onion finely chopped
  • 1 cup Celery finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoons Tomato Paste or diced tomatoes for a fresher option
  • 1 tablespoon Old Bay Seasoning or a mix of paprika, celery salt, and cayenne
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Cayenne Pepper omit for milder flavor
  • 1 teaspoon Thyme or rosemary as a substitute
  • 2 tablespoons All-Purpose Flour or gluten-free flour
  • 1 cup Heavy Cream or coconut cream for dairy-free option
  • 4 cups Seafood or Chicken Broth or vegetable broth as a lighter alternative
For the Finishing Touches
  • 1 cup Lump Crab Meat or imitation crab
  • 1 tablespoon Worcestershire Sauce or soy sauce
  • 1 tablespoon Lemon Juice or lime juice

Equipment

  • large pot
  • Whisk
  • measuring cups
  • measuring spoons
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions for Creamy Crab Bisque
  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add finely chopped onion and celery, sautéing for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
  2. Stir in 2 tablespoons of tomato paste, 1 tablespoon of Old Bay seasoning, a pinch of salt, black pepper, and cayenne pepper. Cook for 1-2 minutes, stirring frequently.
  3. Add 2 tablespoons of all-purpose flour and stir continuously for about 1 minute until light golden color.
  4. Gradually whisk in 4 cups of seafood or chicken broth. Increase heat to bring to a gentle simmer and cook for about 10 minutes.
  5. Lower heat to medium-low and stir in 1 cup of heavy cream, 1 tablespoon of Worcestershire sauce, a squeeze of lemon juice, and 1 teaspoon of dried thyme. Simmer gently for about 5 minutes.
  6. Gently fold in 1 cup of lump crab meat and heat for an additional 2-3 minutes.
  7. Taste and adjust seasoning if needed. Ladle into bowls and serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For a smoother bisque, consider blending part or all of the soup before adding the crab meat.

Tried this recipe?

Let us know how it was!