Creamy Crab Bisque – Easy & Luxurious Seafood Soup Recipe

Introduction

This Creamy Crab Bisque is an easy yet luxurious seafood soup that combines rich flavors with a velvety texture. Perfect for a cozy dinner or entertaining guests, it captures the essence of fresh crab in every comforting spoonful.

Ingredients

• 1 lb lump crab meat (fresh or canned)
• 2 tbsp unsalted butter
• ½ cup onion (finely chopped)
• ½ cup celery (finely chopped)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 tsp Old Bay seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cayenne pepper (optional)
• 2 tbsp all-purpose flour
• 2 cups seafood or chicken broth
• 1 ½ cups heavy cream
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp fresh thyme (or ½ tsp dried)

Instructions

1. Step 1: Melt butter in a pot over medium heat and sauté onions, celery, and garlic for 3-4 minutes until softened.
2. Step 2: Stir in tomato paste, Old Bay seasoning, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes to develop the flavors.
3. Step 3: Sprinkle in the flour and stir continuously for 1 minute to form a roux, which will thicken the bisque.
4. Step 4: Gradually add the broth while stirring to avoid lumps. Bring to a simmer and cook for 10 minutes, allowing the soup to thicken.
5. Step 5: Reduce heat to low and add heavy cream, Worcestershire sauce, lemon juice, and thyme. Let the bisque simmer gently for 5 minutes.
6. Step 6: Gently fold in the lump crab meat and cook for another 2-3 minutes until warmed through.
7. Step 7: Taste the bisque and adjust seasoning if needed. Serve hot, ideally with crusty bread on the side.

Tips & Variations

• For extra depth, add a splash of dry sherry or white wine just before adding the cream.
• If fresh crab isn’t available, canned crab works well—just be sure to drain it thoroughly to avoid a watery soup.
• For a smoother texture, puree half of the soup before adding the crab meat.
• Adjust cayenne pepper according to your preferred spice level or omit altogether for a milder bisque.

Storage

Store leftover crab bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling the soup once cream is added to maintain its silky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this bisque?

Yes, frozen crab meat can be used. Thaw it fully and drain any excess moisture before adding it to the bisque to keep the texture and flavor intact.

Is there a dairy-free alternative for the heavy cream?

Heavy cream is key for the rich texture, but you can substitute with coconut milk or a dairy-free cream alternative. Keep in mind this will slightly change the flavor and consistency of the bisque.

Creamy Crab Bisque – Easy & Luxurious Seafood Soup Recipe

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★★★★★

4.5 from 127 reviews

This creamy crab bisque is a rich and luxurious seafood soup that’s easy to make at home. Featuring tender lump crab meat in a smooth, seasoned broth enriched with cream and a touch of spice, it’s the perfect indulgent starter or light meal, complemented beautifully by crusty bread.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood and Dairy

• 1 lb lump crab meat (fresh or canned)
• 2 tbsp unsalted butter
• 1 ½ cups heavy cream

Vegetables and Aromatics

• ½ cup onion (finely chopped)
• ½ cup celery (finely chopped)
• 3 cloves garlic (minced)

Seasonings and Others

• 2 tbsp tomato paste
• 1 tsp Old Bay seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cayenne pepper (optional)
• 2 tbsp all-purpose flour
• 2 cups seafood or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp fresh thyme (or ½ tsp dried)

Instructions

1. Sauté Aromatics: Melt the unsalted butter in a pot over medium heat, then add finely chopped onions, celery, and minced garlic. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant.
2. Add Seasonings: Stir in tomato paste, Old Bay seasoning, salt, black pepper, and cayenne pepper (if using). Cook the mixture for an additional 1 to 2 minutes to deepen the flavors.
3. Create Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for about 1 minute to cook out the raw flour taste and form a roux, which will thicken the bisque.
4. Add Broth and Simmer: Gradually pour in the seafood or chicken broth while stirring to ensure no lumps form. Bring the soup to a simmer and let it cook gently for 10 minutes to allow flavors to meld and the soup to thicken.
5. Incorporate Cream and Flavors: Reduce the heat and stir in the heavy cream, Worcestershire sauce, lemon juice, and thyme. Allow the bisque to simmer gently for 5 minutes to blend the creamy texture with the seasoning.
6. Fold in Crab Meat: Gently fold in the lump crab meat, being careful not to break up the chunks. Cook the mixture for an additional 2 to 3 minutes until the crab is heated through.
7. Adjust Seasoning and Serve: Taste the bisque and adjust seasoning if necessary. Serve hot, ideally with crusty bread to soak up the delicious creamy soup.

Notes

• Use fresh lump crab meat for the best flavor, but canned crab meat can be a convenient substitute.
• If you prefer a spicier bisque, increase the cayenne pepper slightly or add a dash of hot sauce.
• For a thicker soup, add a bit more flour when making the roux or reduce the broth slightly during simmering.
• This bisque can be made ahead and refrigerated for up to 2 days; reheat gently to avoid curdling the cream.
• Serve with crusty bread or oyster crackers for an authentic experience.

Keywords: crab bisque, seafood soup, creamy soup, easy crab recipe, seafood bisque, summer soup, luxury seafood dish