Description
This BEST Crab Bisque Recipe delivers a luxuriously creamy and flavorful soup made with tender lump crab meat, aromatic vegetables, and a splash of sherry for depth. It’s rich, comforting, and elegant — perfect for a special occasion or cozy dinner at home.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups seafood or chicken stock
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup dry sherry (optional but recommended)
- 1/2 tsp Old Bay seasoning
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional, for spice)
- Salt and black pepper, to taste
- 8 oz lump crab meat (plus extra for garnish)
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- In a large pot, melt butter and olive oil over medium heat.
- Add onion, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.
- Stir in garlic and cook for 30 seconds until aromatic.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to form a roux.
- Slowly whisk in seafood or chicken stock until smooth. Bring to a simmer and cook for 10 minutes.
- Reduce heat to low and stir in cream, milk, sherry, Old Bay, paprika, cayenne, salt, and pepper. Simmer gently for 10 minutes, stirring often.
- Add crab meat and cook just until heated through (do not boil to prevent curdling).
- Taste and adjust seasoning as needed.
- Ladle into bowls, garnish with a little extra crab meat and parsley, and serve warm.
Notes
- Use high-quality lump or jumbo lump crab meat for best flavor and texture.
- For a smoother texture, blend the bisque before adding the crab meat.
- If you prefer a lighter soup, substitute half-and-half for heavy cream.
- Pairs beautifully with crusty bread or oyster crackers.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American