A decadent bisque made with real crabmeat and thickened with cream and topped off with a bit of Sherry!
Growing up on the south shore of Long Island gives you plenty of reason to eat fresh seafood as often as you can.
You have your choice of hundreds of restaurants right on the water and as you’re enjoying your glass of wine overlooking the harbor, you can watch the boats come to dock full of fresh seafood.
The seafood is SO fresh, which is why I loved living there so much.
And if you love seafood as much as I do, then starting your meal with any one of the freshly made bisques is one of the best parts.
Being a transplant to the Midwest, I had to replicate as best I could the incredible crab bisque that I grew up with.
And I have to say this soup is probably one of the BEST THINGS I’ve ever tasted!
The meat of the crab is added to sautéed onions and then thickened with flour and cream. Sherry is added at the very end to give it this incredible boost of flavor!
PLEASE do NOT use imitation crab meat. If you’re going to make this bisque, please spend the extra money and get REAL crabmeat. You can get it from your local seafood market or it comes in a 12 oz can at your supermarkets seafood section. It looks like this below.
This crab bisque is best served immediately and 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.
- 1/4 Cup Butter
- 1/4 Cup Onion, finely chopped
- 1/4 Cup Flour
- 1/2 teaspoon Sea Salt & Pepper, to taste
- 1 1/2 teaspoon Chicken Base
- 1 1/2 Cups Heavy Cream, warmed
- 1 1/2 Cups Whole Milk, warmed and separated 1 cup and 1/2 cup
- 8 oz REAL Canned Crabmeat
- 1/2 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 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 1/2 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