crab bisque

A creamy and flavorful shrimp and crab bisque that&#39;s perfect for a special holiday meal, an easy lunch, or a quick prep-ahead dinner!

Crab Bisque

onion

celery

scallions

all-purpose flour

chicken broth, vegetable broth, or seafood stock

dry sherry

ketchup

tomato paste

seafood seasoning

half-and-half cream

crabmeat

fully-cooked baby shrimp

salt and ground black pepper, (to taste)

scallions (green onions) or chives and chopped fresh parsley or thyme

For serving: oyster crackers or bread

In a large pot, melt the butter over medium heat. Add the onion, celery, and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce the heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5 to 7 minutes. Reduce the heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning, and cream.

Bring to a simmer, but do not let it boil. Season with salt and pepper to taste, then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.

Ladle into individual bowls and garnish with additional sliced scallions or fresh herbs, if desired.

One of the best crab bisque I've tasted. There's so many out there crab bisque recipes but no one ever matches this one.

Absolutely delicious and very easy to make. The only thing I did extra was added a pound of shrimp, and I did not use the old bay seasoning. It really didn’t need it, the flavors were so intense and wonderful. This will be my favorite!

Great recipe. I used lump crab, lobster, and shrimp and it was delicious. I’ll definitely make this again.

This looks so comforting! Love the idea of using crab and shrimp for a seafood bisque!

Love Aunt Bee's recipes, Blair!  How lucky you are to have her in your life to share her culinary and life skills - a treasure.
This looks delicious and I'm very glad I'm about to eat dinner because now I'm starving!

This delicious crab bisque is wonderfully rich and flavorful and it will warm you from the inside out. Simple to make in one pot, it&#039;s a hearty dish the whole family will love!

unsalted butter

sweet onion, diced (about 1 cup)

celery stalk, diced (about 1/2 cup)

garlic (chopped, about 4 small cloves)

Tablespoon all-purpose flour

14.5 Oz can fire roasted tomatoes (undrained)

seafood stock

sherry cooking wine

bay leaves

bay seasoning

heavy cream

lb crab lump meat

chives (for garnish)

Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.

Stir in the flour and let it cook for a couple of minutes.

Add tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.

Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.

Return pot to heat and Stir in heavy cream and add crab meat, Continue to heat for 3-5 minutes, until crab meat is heated through.

Serve in bowls and top with chives.

Thanks for the recipe. It was pretty good. It is very rich. This would probably be better with seafood stock vs. clam juice though. I only had clam juice on hand and because of my chronic pain acting up lately, I just didn't have the energy to prepare seafood stock. It ended up being more fishy than I would've liked. But I love seafood, so that didn't bother me enough to toss the whole thing out. IDK if I'd make it again, but it was still pretty good. Thanks again.

Seriously good. I am not going to spend a lot of money on ingredients unless I find it totally worth it and this was so worth it. Here is what made all the difference for me: MAKE YOUR OWN SEAFOOD BROTH. I used 3 cups broth and only used one cup of heavy cream (actually probably less). When I made my own broth, I used 1 spicy Serrano pepper and it deepened the flavor so nicely but the broth was not spicy. If you are really sensitive to spice you may disagree.

Having worked in restaurants for about 35 years, I have had the pleasure of dining very well over the years.  This recipe is fantastic! Exactly what I have been craving! I used shallots instead of onions but I stuck with the recipe otherwise. Yummy!!! Served it with grilled Muenster sandwiches and a Caesar salad and my husband devoured it all! Thank you for such a lovely recipe!

I was somewhat disappointed in this recipe. I followed the instructions to the letter. It was weak in flavor and the yield was small compared to the very expensive ingredients. I won’t be using this recipe again. Sorry!

Excellent! I used shrimp stock and added a few shrimp as well as the Dungeness crab. Instead of cream I used milk and it was still creamy and rich. Much better than some restaurant crab bisques. Definitely a bisque that I will make again. (We are fortunate to catch our own crab and shrimp in Southeast Alaska.)

A smooth and flavorful Crab Bisque that&#39;s ready in just 20 minutes and makes a perfect amuse bouche at a dinner party.

20 Minute Crab Bisque Amuse Bouche Recipe

crab ((shells only, remove meat))

brandy

water

star anise

parsley

tbsp peppercorns

lemon

onion ((halved))

parmesan rind ((optional))

heavy cream ((or double cream))

Salt and black pepper

Remove the crab meat from the crab body, crab legs, and crab claws and reserve for a garnish or other dishes.

Melt one tablespoon of butter over medium heat in a large soup pot and then sauté the crab shell pieces and claws for 2-3 minutes.

Pour the brandy into the pot and bring to a boil for around a minute to reduce. Then add the water, onion, lemon, tomato paste, herbs, spices, and parmesan rind and boil for 15 minutes, stirring occasinoally.

Strain the crab bisque through a sieve, then pour it back into the saucepan. Stir through the cream, and bring it back to a gentle boil to reduce slightly further if needed.

Season with salt, pepper, and lemon juice to taste. Whisk in a tablespoon of very cold butter before pouring into shot glasses and serving.

This was really delicious, loved how fast it was. Great way to use up the crab shells too

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Crab Bisque

Crab Bisque

20 Minute Crab Bisque Amuse Bouche ...

Top 3 crab bisque recipes from across the web

The most viewed crab bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab Bisque

Crab Bisque

20 Minute Crab Bisque Amuse Bouche ...

The most viewed crab bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine