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Creamy Crab Bisque Recipe

Creamy Crab Bisque Recipe

A velvety crab bisque enriched with cream, aromatics, and a splash of sherry. Elegant enough for guests yet easy for weeknights.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1.5 cup chopped yellow onion
  • 0.75 cup chopped celery
  • 0.5 cup chopped carrot
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 2.5 tbsp all-purpose flour
  • 2 fl oz dry sherry
  • 4 cup seafood or fish stock
  • 0.75 tsp dried thyme
  • 0.5 tsp sweet paprika
  • 0.25 tsp cayenne pepper
  • 1.25 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1.25 cup heavy cream
  • 1 lb lump crab meat drained and picked over for shells
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped chives or parsley for garnish

Instructions

Preparation Steps

  • Melt the butter with the olive oil in a heavy pot over medium heat.
  • Cook the onion, celery, and carrot with a pinch of salt until soft and translucent, 7–8 minutes.
  • Stir in the garlic and tomato paste; cook until the paste deepens in color, about 2 minutes.
  • Sprinkle in the flour and cook, stirring, 1–2 minutes to remove the raw taste.
  • Deglaze with the sherry and simmer 1 minute to reduce slightly.
  • Pour in the seafood stock; add thyme, paprika, cayenne, black pepper, and remaining salt. Bring to a gentle simmer.
  • Simmer uncovered for 15 minutes to concentrate the flavors.
  • Blend the soup until perfectly smooth with an immersion blender; strain through a fine-mesh sieve if you want it extra silky.
  • Stir in the heavy cream, Worcestershire, and lemon juice; warm gently without boiling.
  • Fold in the crab, reserving a small handful for garnish; heat 2–3 minutes until warmed through.
  • Ladle into bowls, top with the reserved crab and herbs, and serve at once.

Notes

Variation: Swap sherry for brandy or a dry white wine. For gentle heat, add a dash of hot sauce with the cream. Prefer a rustic texture? Blend briefly and skip straining.
Storage: Refrigerate up to 3 days. Reheat slowly over low heat without boiling. For freezing, hold back the cream; add it after reheating.
This recipe is an original creation inspired by classic Creamy Crab Bisque Recipe flavors. All ingredient ratios and instructions are independently developed.