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
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3 tbsp unsalted butter
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1 medium onion, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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3 tbsp all-purpose flour
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1 (14.5 oz) can fire-roasted tomatoes
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4 cups seafood stock (or clam juice)
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1/4 cup sherry cooking wine
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2 bay leaves
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1 tsp Old Bay seasoning
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1 lb lump crab meat
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1 cup heavy cream
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Chopped chives or green onions (for garnish)
Instructions
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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
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For extra richness, add a knob of butter just before serving.
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Can be made ahead and reheated gently—ideal for dinner parties.
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Serve with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
