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Best Crab Bisque

A rich and creamy crab bisque that's perfect for a cozy dinner and impressing your guests, all while being easy enough for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 units carrots, peeled and finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry sherry or cognac (optional) Adds flavor but can be skipped.
Stock and Seasoning
  • 4 cups seafood stock or low-sodium chicken stock
  • 1 leaf bay leaf
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 teaspoon smoked paprika
Final Ingredients
  • 1 pound lump crab meat, picked over for shells
  • 1 cup heavy cream
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper, to taste
  • Chives or parsley, chopped, for garnish
  • Crusty bread or garlic naan, for serving

Method
 

Preparation
  1. Melt the butter in a heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are soft and the onions are translucent, about 8–10 minutes.
  2. Stir in the garlic and tomato paste, cooking for 1–2 minutes.
  3. Sprinkle the flour over the veggies and stir constantly for about 2 minutes.
  4. Pour in the sherry or cognac and scrape any browned bits off the bottom of the pot.
Cooking
  1. Gradually whisk in the seafood stock, then add the bay leaf, thyme, and smoked paprika. Bring to a gentle simmer and let it cook for 15–20 minutes.
  2. Remove the bay leaf and use an immersion blender to purée the soup until smooth, or leave it chunky if preferred.
  3. Stir in the crab meat and heavy cream. Warm through gently for 3–5 minutes. Taste and season with salt, pepper, and lemon juice.
Serving
  1. Ladle the bisque into bowls and garnish with chopped chives or parsley. Serve with crusty bread or garlic naan.

Notes

The bisque can be made ahead and keeps well in the fridge for 2-3 days. It can be frozen, but the cream may separate slightly upon thawing.