This Crab Bisque is a restaurant worthy soup that when made at home becomes surprisingly affordable and it will completely blow your guests away! You will make this bisque time and time again.
A bisque is a French style of soup that is made from lobster, crab or shrimp. What makes a ‘bisque’ a bisque is the smooth, velvety and thick texture of the soup. Whereas chowders have chunks of potatoes, seafood, or vegetables in them.
Crab and lobster bisque are probably two of the more popular bisques and this crab bisque will seriously knock your socks off!
How to Make a Velvety Smooth Crab Bisque
It may surprise you how easy and fast this bisque comes together. It’s really quite simple to make.
- Begin by sautéing the onions in butter. Keep the flame low to medium as we don’t want to brown the onions, just soften them. Always season onions with a smidge of salt. It helps them to ‘sweat’ and release moisture.
- Next comes the roux which is simply equal parts fat to liquid. ALWAYS stir the flour in the roux for AT LEAST ONE MINUTE because flour has a very raw taste to it when it isn’t cooked. This will make a HUGE difference in your bisque.
- Add the chicken base, milk and cream and stir to warm through.
- Finally add the crab and the rest of the milk.
- Take the bisque off the heat and add the sherry.
- Please don’t omit the sherry – it is very easy to find in the supermarket. You can use cooking sherry IF YOU HAVE TO, but please try and find a DRY sherry. There are usually several to choose from and can range from light and fruity to heavy or salty.
- PLEASE do NOT use imitation crab meat. Real jumbo lump crab can be found in the seafood section of your supermarket, usually in 12 oz. cans. (pictured below).
Although this bisque can be refrigerated, it is best served immediately and I absolutely promise you …. it will KNOCK YOUR SOCKS OFF!Print
This decadent crab bisque is full of real crab meat, seasoned perfectly and thickened with cream. For an extra layer of flavor and depth, sherry is added at the end.
- ¼ Cup Butter
- ¼ Cup Onion, finely chopped
- ¼ Cup Flour
- ½ teaspoon Sea Salt & Pepper, to taste
- 1 ½ teaspoon Chicken Base
- 1 ½ Cups Heavy Cream, warmed
- 1 ½ Cups Whole Milk, warmed and separated 1 cup and ½ cup
- 8 oz REAL Canned Crabmeat
- ½ Cup Sherry
- In a medium saucepan melt the butter over med/low heat.
- When melted, add the onion and cook until the onion is tender, but not browned, approximately 3-4 minutes.
- Add the flour, salt and pepper. Let the flour cook for at least a minute to burn off any raw flour taste. Add the chicken base and stir to combine.
- Slowly add 1 cup of the warmed milk and all of the heavy cream, stirring constantly.
- Once all the ingredients of the soup are combined, add the crab and cook on low for 5 minutes until thick, stirring often.
- Add the remaining ½ cup of milk and the sherry and slowly stir to warm through.
- Serve warm or hot in a bowl with a side of oyster crackers