Crab Bisque

Crab bisque has a posh reputation, likely because of the cost of crab and the numerous steps in the traditional method of making rich, creamy bisque from scratch. At home, though, a few shortcuts will give you a soup that’s just as delicious—and on the table in under an hour.

One shortcut you might get away with for other crab recipes is to use imitation or canned crabmeat—but that won’t work here. Imitation crab falls apart too easily, and its preservatives and additives sometimes impart off-putting flavors and colors to soup. Canned crab quickly becomes mushy and makes bisque overly salty. Choose fresh lump crabmeat, or take the time to prepare whole crab for this recipe.

What is crab bisque?

The traditional method of making seafood bisque involves boiling crustaceans to create stock. The shells are then ground into a paste to thicken the stock, and the meat (in this case crabmeat) is cooked again with loads of cream and seasonings to intensify the flavor and make the bisque silky and rich. Chowder, on the other hand, is a rich and creamy soup that usually has large chunks of seafood and vegetables (including potatoes, which break down to help thicken the soup). Crab bisque and crab chowder might have some of the same ingredients, but their textures differ enough to make them distinct types of soup.

The steps for this crab bisque are faster and more straightforward than the traditional method. It uses premade seafood stock and a thickening roux, so there’s no need to mess with grinding and straining shells or even making your own stock. The finely chopped vegetables soften enough that just adding the roux and cream smooths out the soup, letting you enjoy chunks of well-simmered crabmeat in every bite.

Crab Bisque Ingredients

• Aromatics: Like many soups, bisque’s first layer of flavor comes from its aromatics—in this case, onion, celery and garlic sauteed in butter. You could use olive oil instead, but it won’t have the same richness.
• Tomato paste: The concentrated flavor of tomato paste makes a big umami impact on this soup.
• Seasonings: Good crab bisque recipes always include a long list of seasonings. This one adds salt, thyme, pepper and bay leaves, but the real boost comes from Old Bay seasoning, a proprietary blend of more than a dozen spices and herbs. Add cayenne pepper if you like your soups a little spicier.
• Flour: Stir flour into the butter-coated aromatics to act as a roux and thicken the stock as you gradually pour it in. Be sure to let the flour darken before you add the liquid to minimize clumps and remove any raw taste.
• Seafood stock: Store-bought seafood stock might not always include crab, but its fish flavor will enhance the soup. For an alternative, use low-sodium vegetable stock and a tablespoon or two of fish sauce and salt to taste. Chicken broth can also give this soup a savory base, but it may clash with the flavors of the crabmeat.
• Lump crabmeat: Fresh jumbo lump crabmeat is worth the splurge for this soup. The larger pieces stand out in the bowl while the smaller ones separate into the broth. Ask at the seafood counter if you can’t find it in your grocery store’s refrigerated section.
• Half-and-half cream: Half-and-half is a blend of whole milk and cream. It gives this soup plenty of richness without overpowering the essential crab flavor.
• White wine and lemon juice: The acidity of wine and lemon juice balances the creaminess and richness of this soup and supports the taste of the crab. For the brightest flavor, squeeze in half a fresh lemon or measure out bottled lemon juice.
• Fresh parsley: A simple herb garnish adds a contrasting color to this persimmon-toned bisque. Use Italian parsley and stir it all into the pot, or use curly parsley if you’d like to use it as a garnish that floats on top.

Directions

Step 1: Cook the aromatics

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In a Dutch oven or large saucepan, melt the butter over medium heat. Add the onion and celery and cook until they’re tender, four to five minutes.

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Stir in the garlic, tomato paste, salt, Old Bay seasoning, thyme, pepper and, if desired, cayenne, then cook for one minute longer.

Step 2: Thicken the stock

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Stir in the flour and continue to cook until it’s browned, one to two minutes.

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Gradually add the seafood stock until it’s well combined.

Step 3: Add the crab

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Add the crab and bay leaves. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 20 to 25 minutes to allow the flavors to blend.

Step 4: Make it creamy

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Stir in the cream, wine and lemon juice and heat the soup through. Discard the bay leaves. Garnish the bisque with parsley.

Editor’s Tip: Once you add the cream, keep the soup well below a boil so that it doesn’t curdle.

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Crab Bisque Variations

• Make it smooth: Before you add the crabmeat, set aside a few of the choicest lumps. Once the remaining crab has cooked in the broth, puree the soup with an immersion blender or in batches in an upright blender. Gradually stir in the half-and-half and other liquids, and then add the reserved crabmeat. Lump crabmeat is already cooked, so you only need to heat it through before serving.
• Mix in different shellfish: Replace some or all of the crab with lobster or shrimp. Add cooked lobster meat at the end or heat it briefly with butter in a skillet to make it a special garnish. Fresh or frozen raw shrimp should be added with the crab so that they cook through.
• Add other vegetables: Saute carrot and fennel with the other aromatics for more complexity in the soup base. Puree fresh tomatoes or water-packed artichoke hearts to complement the crab. The rich creaminess of roasted garlic matches the texture of this soup and makes a delicious substitute for the minced fresh garlic.
• Make it spicy: For spiciness beyond cayenne, stir in a bit of your favorite hot sauce or set it on the table.

How to Store Crab Bisque

Store crab bisque in an airtight container in the refrigerator. To help it cool quickly and safely, spread it in a shallower pan; a Dutch oven has thick walls that will prevent the soup from cooling rapidly. We don’t recommend freezing crab bisque because the cream will likely separate when the soup thaws, while the tender crab will become soft and watery.

How long does crab bisque last?

Crab bisque will last up to four days in the refrigerator, but it will have the best flavor and texture if you reheat it within a day or two. Don’t be tempted to refrigerate it in its pot or in an open pan. An airtight container is key to keeping it fresh, and preventing the crab smell from lingering in your fridge.

Can you make crab bisque ahead of time?

To make this crab bisque recipe in advance, prepare just the base through Step 2, and store it separately from the crabmeat in the fridge for up to three days. This way, the soup will have the best texture. Because lump crabmeat has already been cooked, you can safely add it to the fridge-cold soup base in a pot, reheat it, and continue with the recipe.

How do you reheat crab bisque?

Reheat crab bisque on the stove over medium heat until it’s just warmed. Stir it often, and be careful that it doesn’t boil, which can make the cream separate and clump. If you’re reheating just the soup base, it’s OK to let it simmer with the crab before you add the cream.

Crab Bisque Tips

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How do you make homemade seafood stock?

If you buy crab in its shell and clean it yourself, use those shells to make flavorful stock that complements the crabmeat. Lobster or shrimp shells also make delicious seafood stock. Use the same ingredients as homemade chicken broth, but replace the chicken with the crustacean shells and simmer them for 30 minutes before straining the stock.

How can you thicken crab bisque?

For more thickening power in this crab bisque recipe, use more roux. Melt a little more butter into the sauteed vegetables and then cook an extra tablespoon or two of the flour to thicken the stock. If the bisque seems thin, stir in up to 1/4 cup of raw white rice when you add the crab. Either puree the starchy cooked rice into the broth or strain it out. Another way to thicken a sauce or soup is to prepare and add a cornstarch slurry.

What can you serve with crab bisque?

Serve crab bisque with a green salad on the side and bread or rolls for dipping. Arugula salad with shaved Parmesan has a peppery, slightly salty flavor that pairs well with the soup, and homemade crescent rolls soak up the creamy broth. You can also use this crab bisque recipe as a prelude to a main course, like artichoke and lemon pasta or beef tenderloin and mushroom sauce. Finish off the meal with a light dessert.