1/2

2/2

100%

By Dawn

Crab Bisque

Name: Crab Bisque
Cuisine: European, American, Mediterranean, French
Ingredients: • Unsalted butter: 4 tablespoons; • 1 med or 2 small Shallots; • Celery: 2 stalks, finely chopped (or ⅓ cup); • Garlic: 3 cloves, minced; • All-purpose flour: 3 to 4 tablespoons (to build a light roux); • Seafood or fish stock: 3 to 4 cups; • Heavy cream: 1 to 1 ½ cups; • Whole milk or half-and-half: 2 cups; • Lump crabmeat: 16 ounces (fresh or refrigerated lump crab, picked for shells); • Old Bay seasoning: 1 to 2 teaspoons; • Tomato paste: 1 tablespoon (for subtle depth and color); • Salt and black pepper: To taste; • Fresh parsley or chives: Chopped, for garnish

7 steps

Updated at: Sat, 31 Oct 2026 18:23:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2057 kcal (103%)

Total Fat149.7 g (214%)

Carbs64.3 g (25%)

Sugars35.8 g (40%)

Protein111.5 g (223%)

Sodium4605.2 mg (230%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 tablespoonsUnsalted butter

⅓ cupCelery

3 clovesGarlic

3 tablespoonsAll-purpose flour

to build a light roux

3 cupsSeafood stock

or fish

1 cupsHeavy cream

2 cupsmilk

Whole, or half-and-half

16 ouncescrabmeat

Lump, fresh or refrigerated lump crab, picked for shells

1 teaspoonsseasoning

1 tablespoonTomato paste

for subtle depth and color

or chives, Chopped, for garnish

Instructions

Step 1

1. Sauté the aromatics: Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, celery, and minced garlic. Cook for 4 to 5 minutes until soft and translucent.

Step 2

2. Build the roux: Sprinkle the flour over the softened vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste without letting the roux brown.

Step 3

3. Add the liquid base: Slowly pour in the seafood stock and warm milk, whisking continuously to prevent any lumps from forming. Stir in the tomato paste and Old Bay seasoning.

Step 4

4. Simmer and thicken: Bring the mixture to a gentle low simmer. Let it cook uncovered for 15 to 20 minutes until the soup starts to naturally thicken.

Step 5

5. Add the cream: Lower the heat and pour in the heavy cream, stirring well. Season with salt and black pepper to taste.

Step 6

6. Incorporate the crab: Gently fold in the lump crabmeat. Let it simmer for just 3 to 5 minutes so the crab heats through without breaking apart.

Step 7

7. Serve: Ladle hot into bowls and top with freshly chopped parsley or chives.