Name: Crabmeat Bisque Made Easy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: cooking spray; 3 tablespoons butter; ½ cup diced celery; ¼ cup minced onion; ½ teaspoon paprika; ¼ teaspoon seafood seasoning (such as Old Bay®); ¼ teaspoon ground thyme; ¼ teaspoon kosher salt, or to taste; ⅛ teaspoon ground white pepper; ¼ cup rice flour; 1 cup seafood stock, or more as needed; 1 pint half-and-half; 1 pint heavy whipping cream; ½ cup milk; 2 cups cooked crabmeat

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

Crabmeat Bisque Made Easy

cooking spray

butter

celery

onion

paprika

seafood seasoning (such as Old Bay®)

thyme

¼ teaspoon kosher salt,

white pepper

rice flour

seafood stock,

half-and-half

heavy whipping cream

milk

crabmeat

Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.


Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.


Fantastic soup!! Added a hint of sherry at the end.

Took a little time to prepare,  but was worth it.

I made this for my boyfriend and his mother a few weeks ago and they absolutely loved it. She literally licked the bowl, so score. I used regular flour and vegetable broth instead of seafood stock and I added a diced carrot. Also I'm not sure why this recipe calls for half and half and cream and milk (as half and half is just cream and milk) but obviously you can avoid extra purchases by skipping the half and half and just doing 8 oz milk and 8 oz cream. Do yourself a solid and MAKE THIS RECIPE!

We all felt this recipe lacked flavor and wasn’t your usual crab bisque.  We ended up doctoring it up with some sherry and lots of Old Bay, and black pepper.

Very rich and delicious! For the stock I used shells from crayfish, then used shrimp in place of crabmeat. I’ll definitely make it again.

I used Leeks instead of onions, Heavy whipping cream, no half n half, added zest from one Lemon (didn't use juice, wanted flavor and not the curdle)  Tripled the herbs, intense flavor, family absolutely loved it.

crabmeat bisque made easy

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6

Cost: $9.37 /serving

Author : Tammye S Green

Ingredients

Instructions

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