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Crab Bisque

Restaurant-Quality Crab Bisque – Creamy, Rich & Flavorful

This creamy crab bisque is rich, silky, and packed with delicious seafood flavor. Learn the simple secrets to making restaurant-quality crab bisque at home, with a smooth texture and perfectly balanced seasoning.

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: American, Seafood
Calories: 380
Ingredients Notes

Ingredients
  

For the shellfish stock:
  • Shells and bodies from 1 lb crab ask your fishmonger to save these, or use a store-bought crab or seafood stock if you’re short on time
  • 6 cups water
  • 1 small onion quartered
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • 2 bay leaves
For the bisque:
  • 4 tbsp unsalted butter
  • 1 small onion finely diced
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 4 cups strained shellfish stock from above
  • 1/3 cup dry sherry
  • 1 cup heavy cream
  • 1 lb crab meat jumbo lump if you’re feeling fancy, picked over for shell fragments
  • Pinch of cayenne pepper
  • Salt and white pepper to taste
  • Fresh chives or parsley for garnish

Notes

For the best flavor, use fresh lump crab meat and avoid overcooking it. Add the crab near the end of cooking to keep it tender and flavorful.