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Crab Bisque

A luscious, creamy soup that brings the flavors of the ocean into your bowl, perfect for chilly nights or impressing dinner guests.
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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
  

For the Bisque
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 4 cups seafood stock (homemade or store-bought)
  • 1 cup heavy cream
  • 1 pound lump crab meat
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • to taste Salt and freshly ground black pepper
  • to taste Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the chopped onion and garlic, cooking until they’re soft and fragrant, about 4-5 minutes.
  3. Stir in the flour, cooking for an additional 2 minutes to create a roux.
  4. Gradually whisk in your seafood stock, breaking up any lumps. Bring it to a simmer, letting it cook for about 10 minutes until it thickens.
  5. Lower the heat and add the heavy cream, lump crab meat, Worcestershire sauce, and Old Bay seasoning.
  6. Stir everything together, allowing it to gently warm through, about 5 additional minutes.
  7. Add salt and pepper to taste, then ladle the crab bisque into bowls.
  8. Garnish with fresh parsley if desired, and serve hot.

Notes

If your bisque is thicker than desired, add more stock or a little water. Leftovers can be kept in the fridge for 2-3 days and may even taste better the next day. For larger batches, this bisque can be frozen for up to 3 months, but add crab meat fresh when reheating.