Seriously, this recipe will take you back for seconds, even if seafood isn’t your favorite. And if you are a seafood lover like myself, well, let’s just say seconds might not suffice. 😂 This bisque has just the right blend of tender crabmeat, hot creamy broth, and a noticeable kick of spices, making it absolutely addictive. Don’t let the fact that this crab bisque is fancy scare you away from trying it. It may not be an everyday soup, but it’s ridiculously easy when you feel like indulging in a special treat. You’ll literally achieve chef status in under half an hour.
Recipe Ingredients
How to Make Crab Bisque
Create Your Bisque Base
Prep the Crabmeat – If you decided to do this totally from scratch, cook the crab legs, then remove the meat, and set aside. (Photos 1-2)Melt Butter – Place a large, heavy pot over medium heat, melt the butter, and then drizzle in the olive oil. Saute the Veggies – Next, add the onion, garlic, celery, carrot, and thyme. Cook until the vegetables are soft and the garlic is fragrant, stirring occasionally for about 5 minutes. (Photo 3)Add Tomato Paste – Then add the tomato paste and simmer until it coats the vegetables, about 2 minutes. (Photos 4-5)The Roux – Sprinkle flour over the vegetables and cook until smooth and the flour fully absorbs the fat, about a minute. (That helps to thicken the soup later.) (Photos 6-7)Spice It Up – Add the wine, Worcestershire sauce, Creole seasoning, paprika, cayenne, pepper, and bay leaf. Then stir to thoroughly combine all the ingredients. (Photo 8)Make It Soup – Next, add the seafood stock. Reduce the heat and let your bisque simmer until the liquid is reduced and the flavors meld, stirring occasionally for 8-10 minutes. (Photo 9)Taste Test – Taste and season it with salt and pepper as needed.Final Stretch – Remove the bay leaf and pour the bisque into a blender. Puree in small batches to prevent pressure from building up inside. (Photo 10)
Create Crab Bisque
The Cream – Return the bisque to the pot, placing it over medium-low heat, and stir in the heavy cream and half of the crab meat. (Photos 11-12)Heat – Simmer until it’s just warmed through, about 5 minutes.Serve – Divide the bisque among your serving bowls and top with the remaining crab meat. Garnish with chives before serving, and enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Bisque stays good in the fridge for a few days or in the freezer for a couple of months, which means you can totally make this meal ahead of time if you want. Simply follow the storage and reheating instructions below.
Serving and Storage Instructions
Serve crab bisque hot off the stove in your favorite bowls or even mugs with plenty of pretty garnishes like oyster crackers, crabmeat, scallions, chives, and shallots. 😍 Store leftover crab bisque in a sealable container in the fridge for 2-3 days or freezer for up to two months. To reheat your bisque, allow it to thaw in the fridge overnight if it’s frozen. Place refrigerated crab bisque back in a pot on the stovetop on low to medium heat until it is heated through. The microwave will do the trick too. 😉
What to Serve With Crab Bisque
If you know me, you know the answer. Bread, bread, and more bread. 😆 Homemade breadsticks, Southern-style cornbread, garlic knots, homemade garlic bread, or your favorite kind of bread will all be the perfect dippable sidekicks to this beautiful crab bisque. If making your bisque the main course, try serving it with a wedge salad or Fattoush salad to round out the meal.
More Delicious Crab Recipes to Try
Conclusion
So go ahead and give this bisque a whirl. I promise you’ll love it! Please comment below to let me know how it turned out for you.