Crab Bisque

Total Time Prep: 20 min. Cook: 30 min.
Yield 8 servings
Test Kitchen Approved
Our creamy and flavorful crab bisque uses shortcuts, like using a roux and store-bought seafood stock for its base. Fresh lump crabmeat makes all the difference, too.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 celery ribs, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 3 tablespoons all-purpose flour
  • 4 cups seafood stock
  • 1-1/2 pounds lump crabmeat
  • 2 bay leaves
  • 1 cup half-and-half cream
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/4 cup packed fresh parsley sprigs, chopped

Directions

  1. In a Dutch oven or large saucepan, melt butter over medium heat. Add onion and celery, cook until tender, 4-5 minutes. Stir in garlic, tomato paste, salt, Old Bay seasoning, thyme, pepper and if desired, cayenne; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes. Gradually add seafood stock until well combined. Add crab and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes to allow flavors to blend.
  2. Stir in cream, wine, and lemon juice; heat through. Discard bay leaves. Garnish with parsley.

Nutrition Facts

1 cup: 178 calories, 7g fat (4g saturated fat), 105mg cholesterol, 1150mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.

This crab bisque does not fall short on flavor. Jumbo lump crab meat, seafood stock, Old Bay seasoning, thyme and heavy cream make this soup pure comfort in a bowl. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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