Crab Bisque
This easy creamy crab bisque recipe is made with sweet lump crab meat and heavy cream simmered together in a rich, buttery broth. It is the perfect comforting restaurant-style soup made in under 30 minutes total and tastes better than your favorite seafood spot.
Servings: 3 people
Ingredients
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 small tomato blended or 1 tablespoon tomato paste
- 1 tablespoon flour
- 1½-2 cups seafood stock or shrimp stock
- 3 heavy dashes cayenne pepper
- ½ cup heavy cream
- 12.3 oz crab meat lump crab meat (preferred)
- 3 heavy dashes black pepper
- ½ teaspoon salt or to taste
- ½ teaspoon sugar
- chopped parsley for garnishing
Instructions
- Melt the butter in a pot over medium heat. Add the garlic and stir until fragrant.
- Add the blended tomatoes and flour. Stir well until the flour is fully incorporated and no lumps remain.
- Pour in the seafood broth and add the cayenne pepper and heavy cream. Stir well and bring the mixture to a gentle boil.
- Add the crab meat, reserving some for topping later. Season with salt, black pepper, and sugar to taste.
- Reduce the heat to low and simmer for 5 to 10 minutes, stirring occasionally, until the bisque reaches your desired consistency.
- Ladle the bisque into bowls. Top with the reserved crab meat, garnish with chopped parsley, and serve immediately with crusty bread.
Video
Notes
If you prefer a slightly thicker bisque, mix 1/2 tablespoon cornstarch with 2 tablespoons water to make a slurry. Stir it into the soup and simmer for 1 to 2 minutes, or until the bisque reaches your desired consistency.
Nutrition
Serving: 3people | Calories: 414kcal | Carbohydrates: 8g | Protein: 26g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1763mg | Potassium: 526mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1846IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 1mg