Crab Bisque

This rich, velvety bisque is made with a flavorful base of sautéed aromatics, seafood stock, cream, and sweet lump crab meat. It’s smooth and satisfying with a gentle touch of spice and fresh herbs. Serve it with crusty bread or oyster crackers and a squeeze of lemon, and you’ve got a restaurant-quality meal right at home.

🛒 What You’ll Need

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup dry white wine (or seafood stock)
• 2 tablespoons all-purpose flour
• 2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt & black pepper to taste
• 8 oz lump crab meat (fresh or canned, drained)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh chives or parsley (for garnish)

👩‍🍳 Pro Tips

1. Use high-quality lump crab meat for the sweetest, most delicate flavor.
2. Don’t skip the tomato paste—it deepens the flavor and gives the bisque that classic pink color.
3. Blend before adding crab for a silky-smooth texture (leave a little unblended for texture if you like).
4. Serve with lemon wedges—a squeeze of citrus at the end lifts the flavor beautifully.
5. Make it a meal by adding puff pastry rounds or a grilled cheese on the side!

🧰 Tools You’ll Need

• Medium saucepan
• Wooden spoon
• Whisk
• Immersion blender (or regular blender)
• Ladle
• Soup bowls
• Measuring cups & spoons

🔄 Substitutions & Variations

• No seafood stock? Use chicken broth with a splash of clam juice.
• Dairy-free? Use unsweetened coconut cream and olive oil instead of butter.
• No wine? Just add more stock.
• Spicy twist: Stir in a teaspoon of Old Bay seasoning or hot sauce.

⏱️ Make Ahead Tips

Reheat gently, add cream and crab just before serving to preserve flavor and texture.

Make the base of the soup (everything except crab and cream) 1–2 days ahead

👩‍🍳 Instructions

1. Sauté Aromatics

In a medium saucepan, melt butter with olive oil over medium heat. Add shallots and garlic, cook until soft—about 3 minutes.

2. Add Tomato Paste & Wine

Stir in tomato paste and cook 1 minute. Deglaze pan with white wine and simmer until reduced by half.

3. Make the Roux

Sprinkle in flour and stir to form a paste. Cook 1 minute to remove floury taste.

4.Add Stock & Simmer

Slowly whisk in seafood stock until smooth. Bring to a simmer and cook 8–10 minutes, stirring occasionally.

5. Blend & Add Cream

Remove from heat and blend the soup until silky smooth using an immersion blender. Stir in cream, paprika, cayenne, and season to taste.

6. Add Crab & Finish

Gently stir in crab meat and lemon juice. Simmer 2 more minutes. Ladle into bowls and garnish with herbs.

🧊 Leftovers & Storage

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently over low heat—avoid boiling to keep the cream from separating.
• Not ideal for freezing due to the dairy, but the base (before cream and crab) can be frozen.

💬 Final Thoughts

Crab bisque is one of those heartwarming, restaurant-worthy recipes that you’ll be proud to serve—and once you see how simple it is to make, it’ll be in your regular rotation. Cozy, classy, and full of rich seafood flavor, it’s perfect for everything from holiday dinners to weeknight comfort meals.