Crab Bisque Soup

5 stars (2 reviews)

Just because this delicious crab bisque recipe is on the more elegant side doesn't mean it's fussy to make! I use packaged lump crab meat for quick prep, and an immersion blender to make this a true one pot soup. My recipe also includes sautéed veggies and a light roux, a kiss of sherry and dash of Cajun seasoning, and just the right amount of cream for a seafood bisque that is cozy yet bold, rich and velvety smooth, and amazingly flavorful.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American, French

Servings: - 6 Servings

Calories: 470kcal

Author: Sommer Collier

Equipment

1 immersion blender

Ingredients

4 tablespoons butter
4 tablespoon all-purpose flour
1 cup chopped onion
1 cup chopped carrot
3-5 cloves garlic minced
¼ cup dry sherry or cooking sherry
32 ounces seafood stock
2 tablespoons tomato paste
1 tablespoon cajun seasoning
1 cup heavy cream
8 ounces lump crab meat drained

US Customary - Metric

Instructions

Set a large 6-8 quart pot over medium heat. Add the butter. Once melted, add in the chopped onion, carrots, and minced garlic. Stir and sauté the vegetables for 3-5 minutes, then stir in the flour. Cook the flour for another 2-3 minutes, scraping the bottom of the pot to make sure it doesn't stick.
Then deglaze the bottom of the pot by pouring in the dry sherry. Stir and loosen any bits on the bottom. Add the seafood stock, tomato paste, and Cajun seasoning. Stir and bring to a simmer.
Simmer the bisque base for 12-15 minutes stirring regularly. Once the base has thickened and the veggies are very soft, turn off the heat.
Use an immersion blender to purée the soup base. Make sure it is very smooth. *If you do not have an immersion blender, you can carefully pour the soup base into a standard blender jar. Make sure to cover the blender jar, open the vent in the lid, and put a kitchen towel over the top. Turn the blender on low at first and then raise the speed to make sure it's well puréed. Be very careful when doing this, so you don't splatter hot soup all over yourself and your kitchen.
Once the soup is puréed, turn the heat back on low and stir in the heavy cream. Simmer for another 2-3 minutes. Taste, then salt and pepper as needed.
You can now stir in the lump crab meat. Or if you would like your crab bisque to look pretty in the bowls, ladle the hot soup into bowls and then scoop lump crab meat into a nice neat pile in the center before serving.
Garnish with fresh chopped parsley, scallions, or even Parmesan cheese.

Video

Notes

The soup really does have the most lovely taste and texture when it's freshly prepared. However, if you have leftovers, they will keep well for 2-3 days in an airtight container stored in the refrigerator. And if you know you'll have leftovers from the jump, I suggest storing the crab and soup separately.

Reheat the leftover soup very gently on the stovetop over low heat. Or microwave portions in short bursts at 50% power, just until heated through.

Nutrition