Creamy Crab Bisque is a rich, velvety soup brimming with sweet lump crab meat, aromatic vegetables, and a touch of sherry for depth. Balanced with fire-roasted tomatoes and Old Bay seasoning, this luxurious bisque is both comforting and elegant. Whether served as a starter or the centerpiece of a cozy meal, it’s the perfect dish for seafood lovers and special occasions alike.
Why You’ll Love This Recipe
This bisque offers a restaurant-quality experience at home. The combination of seafood stock, cream, and crab creates a deeply savory and smooth soup, while fire-roasted tomatoes and aromatics bring layers of flavor. It’s surprisingly easy to prepare and makes a sophisticated addition to any dinner menu. The recipe is also versatile and can be adapted to suit different preferences or seafood options.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
3 tbsp unsalted butter
1 medium onion, diced
2 celery stalks, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
1 (14.5 oz) can fire-roasted tomatoes
4 cups seafood stock (or clam juice)
1/4 cup sherry cooking wine
2 bay leaves
1 tsp Old Bay seasoning
1 lb lump crab meat
1 cup heavy cream
Chopped chives or green onions (for garnish)
directions
Sauté the Aromatics
In a large soup pot, melt the butter over medium heat.
Add the diced onion, celery, and garlic. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the Flour
Stir in the flour to form a roux. Cook for 2–3 minutes, stirring constantly, until the flour is fully absorbed and lightly golden.
Add Liquids and Seasonings
Pour in the fire-roasted tomatoes, seafood stock, and sherry cooking wine. Add the bay leaves and Old Bay seasoning.
Stir to combine, then bring the mixture to a gentle simmer. Let simmer for 15 minutes, uncovered, to allow the flavors to meld.
Blend the Soup
Remove the bay leaves. Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Add Cream and Crab
Return the soup to the pot (if using a countertop blender). Stir in the heavy cream and gently fold in the lump crab meat.
Heat the bisque over low heat for 5 minutes until warmed through. Avoid boiling to preserve the delicate texture of the crab.
Serve
Ladle the bisque into bowls and garnish with chopped chives or green onions. Serve warm.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
Spicy Version: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
Seafood Mix: Include shrimp or scallops along with the crab for a heartier soup.
Tomato-Free: Omit the fire-roasted tomatoes for a more traditional cream-based bisque.
Low-Fat Option: Replace heavy cream with half-and-half or a combination of milk and Greek yogurt.
Garnish Upgrades: Top with a drizzle of truffle oil, croutons, or a swirl of crème fraîche.
storage/reheating
Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling, as it may cause the cream to separate and the crab to toughen. Freezing is not recommended due to the cream and seafood, which can change texture when thawed.
FAQs
Can I use canned crab meat?
Yes, canned crab meat can be used in place of fresh lump crab. Drain it well before adding to the bisque.
What if I don’t have seafood stock?
Clam juice or a mild vegetable broth are good substitutes. You can also make a quick seafood stock with shrimp shells if available.
Is the sherry necessary?
Sherry adds depth and a touch of sweetness. If omitted, you can substitute with dry white wine or a splash of apple cider vinegar.
Can I make this bisque ahead of time?
Yes, prepare the bisque (without adding the crab) a day ahead and store it in the fridge. Add the crab and reheat gently just before serving.
Can I freeze the bisque?
Freezing is not recommended due to the cream content and delicate crab meat, which may become grainy after thawing.
Is it possible to make this bisque gluten-free?
Yes, use a gluten-free all-purpose flour or cornstarch slurry in place of regular flour to thicken the bisque.
What kind of cream should I use?
Heavy cream is preferred for richness and texture, but half-and-half can be used for a lighter version.
Can I skip the blending step?
Blending is optional, but it creates a smooth, elegant texture. You can leave the soup chunky if preferred.
What pairs well with crab bisque?
Serve with crusty bread, oyster crackers, a simple green salad, or a glass of white wine for a complete meal.
How do I keep the crab from overcooking?
Add the crab meat at the end and heat gently without boiling to preserve its tender texture.
Conclusion
Creamy Crab Bisque is an elegant, satisfying soup that’s bursting with flavor and rich in texture. Easy to make yet luxurious enough for entertaining, this bisque is a celebration of seafood comfort. Whether you’re enjoying it as a main dish or a refined starter, it’s a delicious way to warm up and indulge.
Creamy Crab Bisque
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
This Creamy Crab Bisque is a rich, velvety seafood soup made with lump crab meat, aromatic vegetables, and a splash of sherry. Perfectly seasoned with Old Bay and finished with heavy cream, it’s a comforting and elegant dish for any seafood lover.
Ingredients
-
3 tbsp unsalted butter
-
1 medium onion, diced
-
2 celery stalks, diced
-
3 cloves garlic, minced
-
3 tbsp all-purpose flour
-
1 (14.5 oz) can fire-roasted tomatoes
-
4 cups seafood stock (or clam juice)
-
1/4 cup sherry cooking wine
-
2 bay leaves
-
1 tsp Old Bay seasoning
-
1 lb lump crab meat
-
1 cup heavy cream
-
Chopped chives or green onions (for garnish)
Instructions
-
Sauté the Aromatics:
In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Sauté for about 10 minutes until soft and fragrant. -
Add the Flour:
Stir in flour to form a roux. Cook for 2–3 minutes, stirring constantly. -
Add Liquids and Seasonings:
Pour in tomatoes, seafood stock, and sherry wine. Add bay leaves and Old Bay. Simmer for 15 minutes, stirring occasionally. -
Blend the Soup:
Remove bay leaves. Blend the soup with an immersion blender or transfer in batches to a blender until smooth. -
Add Cream and Crab:
Return soup to pot. Stir in heavy cream, then gently fold in crab meat. Simmer on low for 5 minutes—do not boil. -
Serve:
Ladle into bowls and garnish with chives or green onions. Serve warm.
Notes
-
For extra richness, add a knob of butter just before serving.
-
Can be made ahead and reheated gently—ideal for dinner parties.
-
Serve with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
