Name: Ultimate Creamy Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Bisque:; 8 oz crab meat (lump or claw); 3 tablespoons butter; 1 small onion, chopped; 1 celery stalk, chopped; 1 small carrot, chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 3 cups seafood stock (or chicken stock); 1 cup heavy cream; 1/4 cup sherry or dry white wine; 1/2 teaspoon paprika; 1 bay leaf; Salt and black pepper, to taste; Optional: fresh thyme, for garnish

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This ultimate creamy crab bisque is my favorite way to enjoy a rich, elegant seafood soup right at home. It’s velvety smooth, loaded with sweet crab meat, and infused with layers of flavor from aromatics, cream, and just a touch of sherry. Whether I’m serving it as a special starter or a main course, this bisque always feels indulgent and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and refined. The texture is silky and luxurious, but it’s surprisingly easy to make with just a few quality ingredients. It’s a great way to highlight fresh or canned crab meat, and the depth of flavor from the broth, vegetables, and cream makes it a true standout. I also like how well it pairs with crusty bread or a simple salad for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crab meat (lump or claw)
Butter
Onion
Celery
Carrot
Garlic
Tomato paste
All-purpose flour
Seafood stock (or chicken stock)
Heavy cream
Sherry or white wine
Paprika
Bay leaf
Salt
Black pepper
Fresh thyme (optional)

Directions

I start by melting butter in a large pot over medium heat, then I sauté chopped onion, celery, carrot, and garlic until softened.
I stir in the tomato paste and cook for another couple of minutes to deepen the flavor.
I sprinkle in flour to form a roux and cook it for about a minute, stirring constantly.
I gradually whisk in the seafood stock and add the bay leaf, paprika, salt, and pepper. I let this simmer for about 15–20 minutes.
I use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth.
I return the soup to the pot, stir in the cream and sherry, and then gently fold in the crab meat. I simmer just until the crab is heated through.
I finish it with a little fresh thyme or extra crab on top before serving.

Servings and timing

This recipe makes about 4 servings. It takes me around 15 minutes to prep and about 30 minutes to cook, so the total time is approximately 45 minutes.

Variations

Sometimes I add a pinch of cayenne pepper for a spicy kick, or a splash of lemon juice to brighten the flavor. If I’m feeling extra indulgent, I use half-and-half cream and a little extra butter. I’ve also tried blending in cooked rice for a slightly thicker texture, or using lobster or shrimp in place of crab for a variation.

storage/reheating

I store leftover bisque in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently over low heat on the stove, stirring frequently so the cream doesn’t separate. I avoid boiling it again, as that can make the texture grainy. It’s best not to freeze this soup because the cream can split when thawed.

FAQs

Can I use canned crab meat?

Yes, I often use good-quality canned crab meat when fresh isn’t available. I make sure to drain it well and pick through for any shell fragments.

What’s the best stock to use?

I prefer seafood stock for the most authentic flavor, but chicken stock works well in a pinch. I sometimes add a bit of clam juice to boost the seafood taste.

Can I make this bisque ahead of time?

Yes, I often prepare it a day in advance and reheat it gently before serving. I wait to add the crab meat until the final reheating step to keep it tender.

Is there a dairy-free version?

I can substitute coconut cream or a dairy-free alternative, but the texture and flavor will be a bit different. It’s still delicious, especially with a little extra seasoning.

What can I serve with crab bisque?

I like serving it with crusty bread, oyster crackers, or a green salad with a tangy vinaigrette. It also makes a great first course for a seafood dinner.

Conclusion

This ultimate creamy crab bisque is one of those recipes I reach for when I want something warm, luxurious, and deeply satisfying. With its smooth texture and sweet crab flavor, it’s a dish that always feels special—even when I’m just making it for myself. Whether I’m cooking for guests or just craving comfort in a bowl, this bisque never fails to impress.

Ultimate Creamy Crab Bisque

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This Ultimate Creamy Crab Bisque is a rich and velvety seafood soup loaded with tender crab meat, aromatic vegetables, cream, and a touch of sherry. Elegant enough for entertaining yet easy enough for a weeknight, this comforting crab bisque is perfect with crusty bread or a fresh green salad.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American, French-Inspired

Ingredients

Bisque:
8 oz crab meat (lump or claw)
3 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
1 small carrot, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
3 cups seafood stock (or chicken stock)
1 cup heavy cream
1/4 cup sherry or dry white wine
1/2 teaspoon paprika
1 bay leaf
Salt and black pepper, to taste
Optional: fresh thyme, for garnish

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Instructions

In a large pot, melt butter over medium heat.
Add chopped onion, celery, carrot, and garlic. Sauté until softened, about 5–7 minutes.
Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
Sprinkle in flour and stir constantly for 1 minute to form a roux.
Gradually whisk in seafood stock. Add bay leaf, paprika, salt, and pepper.
Simmer for 15–20 minutes until vegetables are fully soft.
Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
Return soup to pot. Stir in heavy cream and sherry.
Gently fold in crab meat and simmer just until heated through, about 5 minutes.
Remove bay leaf. Garnish with fresh thyme or extra crab meat before serving.