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    Home » Recipes » Seafood/Shellfish

    March 3, 2015

    Crab Bisque Recipe

    Jump to Recipe Print Recipe

    This quick and easy Crab Bisque can be on your table (or in your mouth!) in under 30 minutes! This isn't a thin Crab Bisque, crab is the star here, with carrots and celery taking second place, and the flavorful broth third. Plus, it's lower in fat than traditional bisque!  Read on for this creamy and delicious, lower-fat crab soup recipe.

    Crab Bisque

     

    Confession, I used canned lump crab in this recipe. Living in Northeast Pennsylvania leaves fresh shellfish pretty much nonexistent in the grocery stores, and I hate to admit it but I've never even been in a seafood market...so weird that my husband just called to tell me he is at one, and do I want anything? My answer, "Why have I never been there, and of course, crab cakes!" Ah, Friday's during Lent (my husband is Catholic, I'm not), delicious seafood dinners! I can find refrigerated crab meat in the local stores, I just happened to buy canned this time.

    Crab Bisque

     

    Crab Bisque Close-Up

     

    I started this post and hoped to have it done on Friday, but then my daughter got the flu and a double ear infection, doctors on Saturday, distractions on Sunday, Monday I cleaned. So, this is a little late. My real life hasn't been going the way I would have liked this Winter, thank goodness Spring is coming!

    Back to the Crab Bisque recipe. I cut the vegetables small because I love crab, and I didn't want to mask the crab with big chunks of carrots and celery. It's just not fair to the crab! I do the same with my New England Clam Chowder

    This soup is one of my favorite recipes with crab. It isn't vegetarian because it uses chicken broth, so it's not suitable for Lent.  I used equal parts reduced-sodium chicken broth and light cream, to keep the fat as low as possible while still creamy and delicious.

    Here are some more crab meat recipes for you to try:

    Veal and Crab Florentine 

    Crab Lasagna Rolls with Blue Cheese Sauce

    Loaded Crab Poutine

    Hot Crab Rangoon Dip with Sesame Wonton Crisps 

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    Photo of Crab Bisque in a white bowl on a black tablecloth
    Print Recipe
    3.65 from 99 votes

    Crab Bisque

    This quick and easy Crab Bisque can be on your table (or in your mouth!) in under 30 minutes! This isn't a thin Crab Bisque, crab is the star here, with carrots and celery taking second place, and the flavorful broth third. Plus, it's lower in fat than traditional bisque!
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Soup
    Keyword: bisque recipe, crab soup recipe
    Servings: 6
    Calories: 328kcal
    Author: Bernadette Martin

    Ingredients

    • 3- 6 ounce cans fancy lump crab meat ,drained
    • 2 stalks celery (reserve the celery leaves) finely diced (about ¾ cup)
    • 1 carrot ,diced small (about ½ cup)
    • 1 clove garlic ,minced
    • celery leaves ,chopped
    • 1 tablespoon chopped parsley
    • 3 tablespoons reduced fat butter
    • 2 cups reduced sodium chicken broth
    • 2 cups light cream
    • ½ cup sherry (can use cooking sherry)
    • 2-3 tablespoon all-purpose flour (depending on how thick you want the soup)
    • black pepper ,to taste

    Instructions

    • Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.

    Nutrition

    Calories: 328kcal | Carbohydrates: 6g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 113mg | Sodium: 761mg | Potassium: 267mg | Sugar: 1g | Vitamin A: 2830IU | Vitamin C: 5.5mg | Calcium: 88mg | Iron: 0.6mg
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    Comments

    1. Nancy C says

      October 06, 2020 at 7:18 pm

      Ive really ruined some crab bisque recipes by using the wrong sherry. Can you recommend a good sherry?

      Reply
      • Bernadette says

        October 06, 2020 at 7:42 pm

        Hi Nancy, Fino is usually a good cooking wine. To be honest, I have just used cooking sherry and reduced the salt before. I hope that helps!

        Reply
    2. Tee says

      September 26, 2020 at 7:49 pm

      5 stars
      I made this...it was fantastic! I added corn, potatoes and a little bit of onion to mine and tossed in a bay leaf. This was a huge hit with my family and is now in my fall/winter soup rotation. Thank you for sharing this awesome, easy to make recipe ?

      Reply
    3. Leslie Stahl says

      March 11, 2019 at 3:29 am

      I prefer a 50/50 mix of vegetable and seafood stock whether or not its Lent. It's easy easy to make your own seafood stock by saving your fish heads, carcasses, and bones, along with shrimp and crawfish shells.

      Start with 1-1/2 gallon of lightly salted water. Add a celery stalk finely chopped including the tops, a carrot finely chopped, 1/2 a small onion, coarsely chopped (leave on the onion skins), and 1 cup dry white wine. Simmer everything for 2 hours over low heat until reduced to about a gallon. Strain the shells, carcasses, bones and veggies through fine cloth to get a clear, very rich stock. It's so easy! Just be sure to never throw away any seafood scraps, no matter the type. Pop them into a gallon size baggy and keep in the freezer until the bag is full. A full bag of shells, bones, and scraps will make a gallon of rich seafood broth.

      Reply
      • Bernadette says

        March 11, 2019 at 9:36 am

        Great seafood stock recipe! I make chicken stock all the time, but never got around to making homemade seafood stock yet.

        Reply
    4. Jan says

      September 03, 2018 at 9:39 am

      Can this be made ahead and frozen?

      Reply
      • Bernadette says

        September 03, 2018 at 2:27 pm

        Hi Jan! If you want to make this ahead and freeze it, I would wait until you are reheating it to serve before adding the light cream. Cream (and milk) can separate when frozen. The rest will be fine reheated.

        Reply
    5. Renee says

      August 23, 2018 at 1:32 am

      Hi Bernadette, I’m in Carbondale, PA, and heading to Weiss’ tomorrow to get the ingredients... This looks and sounds great... Sometimes simplicity is always the best.. Thank you for sharing..

      Reply
    6. Stacey says

      April 04, 2018 at 1:20 am

      This looks delicious. What is the light cream that you use?

      Reply
      • Bernadette says

        April 04, 2018 at 10:39 am

        I'm not sure which brand I used, Hood maybe. Any brand of light cream would be fine.

        Reply
    7. Stef says

      November 18, 2017 at 3:10 pm

      If you want a lent compliant soup, next time use seafood stock. Kitchen Basics makes excellent stock if you don't want to make it from scratch.

      Reply
      • Bernadette says

        November 22, 2017 at 12:01 pm

        Yes, I love Kitchen Basics stocks. I haven't tried it with this soup yet, so I can't say how it would be.

        Reply
    8. Debbie says

      November 15, 2017 at 7:20 pm

      I used shrimp in mine along with the crab and my family loved it!
      Thanks for sharing

      Reply
      • Bernadette says

        November 16, 2017 at 9:31 am

        Shrimp is a great addition, I'm glad everyone loved it!

        Reply
    9. Sandra Larson says

      July 13, 2017 at 2:29 pm

      I made this with fresh crab I bought and cleaned. After I cooked the initial soup, I put it in the blender, pureed it, then added more crab and reheated it. The end result is a thick soup with chunks of crab in it. Delish!!

      Reply
      • Bernadette says

        July 13, 2017 at 2:38 pm

        Hi Sandra, that sounds really good! I'm glad you liked it.

        Reply
    10. Suzanne Falardeau says

      March 30, 2017 at 4:39 pm

      My friend made this last week and it was delicious! I'm going to make it for my next gathering.

      Reply
      • Bernadette says

        March 30, 2017 at 4:43 pm

        Hi Suzanne, I'm glad you liked it, and thanks for getting in touch 🙂

        Reply
    11. Chauna Montiel says

      January 13, 2017 at 9:22 am

      It looks very ? im going to the store and im going to try this thanks for your recipes

      Reply
    12. Mary Dalton says

      December 21, 2016 at 9:27 am

      How many servings does this make? Thanks.

      Reply
      • Bernadette says

        December 21, 2016 at 9:34 am

        Hi Mary, I would say about six 1 cup servings. It's been awhile since I made it, so I can't say exactly, but definitely 4-6 servings.

        Reply
    13. Mary says

      December 10, 2015 at 3:16 pm

      What size cans of lump crabmeat do you use? I have only bought the one pound cans. Does it take three pounds of crabmeat?

      Reply
      • Bernadette says

        December 10, 2015 at 3:36 pm

        Hi Mary!
        Thank you for pointing out that I didn't include what size cans I used! I am almost positive it was 6 ounce cans, for a total of 18 ounces, and have updated the recipe to include the size.

        Reply
        • Nadya says

          December 27, 2016 at 1:09 pm

          Hi, the recipe says 36 oz can of crab meat. So is it 36 or 18?
          Thank you
          Nadya

        • Nadya says

          December 27, 2016 at 1:11 pm

          Never mind, I figured it out. Thank you

        • Bernadette says

          December 27, 2016 at 1:17 pm

          Hi Nadya, it's 3 cans, 6 ounces each.

    14. mimi says

      March 08, 2015 at 6:31 pm

      5 stars
      Huh. I have some canned crab that I was going to use along with other seafood for a lasagna, but was too scared to include it! But if you think it's good, I'm going to try it! Thanks!!!

      Reply
      • Bernadette says

        March 09, 2015 at 1:04 am

        It would mix in well, Mimi. It's not as good as fresh crab, but WAY better than imitation!

        Reply
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