Crab Bisque (30-Minute Recipe)

Crab Bisque (30-Minute Recipe)

Rich and creamy crab bisque made with chunks of freshly cracked Alaskan king crab meat can be on your table in 30 minutes.

Side view of blue and white bowl filled with crab soup

It’s not very often we have leftovers from a crab crack. But when we do we can’t toss that sweet meat. It’s too precious and too delicious.

Crab bisque certainly gives clam chowder a run for its money.

This soup a perfect way to warm up in the winter as well as serve as a starter for a summer dinner.

Spoonful of crab bisque hovering over bowl

Is crab bisque easy to make?

Hearty and easy to make, this creamy crab bisque will remind you of summers at the beach.

Simply made with onions and carrots, this chowder is enhanced by the sweet meat of Alaskan King crab.

Once you try it, you’ll definitely be making it again.

Two bowls of crab chowder on white and blue napkin

What does crab bisque taste like?

This soup is delicious, rich and creamy and made with fresh crab meat, cream and milk and a bit of sherry for that umami flavor. It’s better than any seafood chowder.

What you’ll need to make this creamy crab bisque

Crabmeat.  Now this bisque will work with any kind of crab meat, such as Maryland Blue crab or Dungeness crab. But our crab crack was with Alaskan King crab.  My opinion is that it is superior to all other crab meat and it’s always a good thing when you can find a great deal at your wholesale warehouse club.

Onion. I always stick to sweet Vidalia onion because it’s my favorite.

Carrots. Grab a bag and get chopping.

Broth. I used chicken broth for this recipe because it’s what I had in the pantry, but seafood stock would intensify the flavor.

Cream. You’ll need heavy cream for this recipe.

Butter. This is probably already in your fridge. Grab one stick.

Flour. This should already be a pantry staple.

Lemon. Fresh is best. It makes the flavor just pop in this bisque.

Sherry. Cooking sherry or white wine works if you don’t have sherry.

Worcestershire sauce. Lea & Perrins is my go-to.

Cayenne pepper. Just a bit to give this soup a kick of heat.

Overhead photo of bowl of crab chowder on white and blue napkin

Love crab? Try these delicious recipes and sides

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Spoonful of crab chowder hovering over bowl
Print Recipe
4.72 from 7 votes

Creamy Crab Bisque

Rich and creamy crab bisque made with chunks of freshly cracked Alaskan King crab meat can be on your table in 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Creamy Crab Bisque
Servings: 6
Author: Ali Randall

Ingredients

  • 1 cup carrots, diced
  • 1 cup onion, diced
  • 1 cup heavy cream
  • 5 cups chicken broth
  • 8 tablespoons butter
  • 6 tablespoons flour
  • 1/2 teaspoon cayenne pepper
  • 1.5 tablespoons Worcestershire sauce
  • 1.5 tablespoons fresh lemon juice
  • 1/2 cup cooking sherry
  • 12 ounces Alaskan King crabmeat, chopped

Instructions

  • Sauté the carrots and the onion in 2 tablespoons of butter until soft. Set aside. Using a heavy soup pot create a roux mixing together the remaining flour and butter until cooked through and browned being careful not to burn.
  • Slowly pour in the chicken broth whisking consistently until smooth. Add the onions and carrots and simmer for 10 minutes. Add in the remaining ingredients including the crabmeat and simmer for an additional 10 to 15 minutes. Garnish with fresh black pepper and dried parsley.
Creamy Crab Bisque | Rich and creamy crab bisque made with chunks of freshly cracked Alaskan King crab meat can be on your table in 30 minutes.

If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!



31 thoughts on “Crab Bisque (30-Minute Recipe)”

  • I’ve always wanted to make a crab bisque! Thanks for the recipe. It looks delicious

  • Ohhh yum! My husband LOVES anything with seafood in it so he’d love this bisque!

  • There’s nothing better than a big bowl of comforting soup this time of year! This looks delicious, and so well-presented!

  • Love the flavor and consistency. Fresh crab from the market. Made cheddar biscuits to go with it..

  • 5 stars
    Try boiling the shells in a cup and a half or 2 of water. Especially the knuckle. Strain then add to stock. Adds an even deeper layer of flavor.

  • Making right now. I added some tomato paste and old bay. I will let you know how it is.

  • 5 stars
    I made this last night. First time making bisque, and my family’s not crazy about seafood, but they loved this! So easy and fast! Thanks a ton for this recipe! I’ll definitely be making it again. And again.

    Also, I made the roux by melting butter in the microwave, then mixing with flour in a mixing cup. And I used 1/2 apple cider vinegar and 1/2 water in lieu of sherry. Couldn’t tell a difference at all.

    • Awesome Katie…I will have to keep your substitution in mind when I’m out of sherry. Glad you like the bisque 🙂

  • Not sure what I did wrong but it was pretty tasteless. The crab had been in the freezer a few months, maybe that was it.

    • That will do it…next time try using fresh crab meat that hasn’t been frozen. I promise a different experience 🙂

    • Absolutely … just make sure you use canned crab from the seafood department of your grocery store. Lump or jumbo lump would work great in this recipe.

  • 5 stars
    This recipe is so easy and soooooo delicious!! I will make this again and again. I used canned lump crabmeat and it was so good.

  • 5 stars
    Wow, I had leftover king crab legs, so I searched for recipes and found this recipe. Made it last night, and the result was fantastic. Both my wife and daughter (who is nine and somewhat picky) loved the bisque. My daughter loved it so much she licked her bowl clean. I’ll definitely be making this again in the future. Thanks for the recipe.

  • 5 stars
    This Crab Bisque is beyond amazing. WONDERFUL recipe. I had to sign on to tell you. Beyond awesomeness! Thank you for it!

    • It could be any number of things but the key to a creamy thicker soup is watching your roux closely and slowly add in your liquid. If you use too much its harder to thicken than it is to add more liquid to thin your soup.

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