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!
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The Most Incredible Crab Bisque
Description
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.
Ingredients
- 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
Instructions
- 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
Notes
WHAT TO SERVE WITH THIS:
Jumbo Maryland Crab Cakes
Blackened Shrimp Tacos
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How many people will this recipe feed? I can’t find anything on servings. I love crab and Brie soup, so I think I’m going to tweak it just a little and add Brie. I may need to add some chicken stock to thin it out. I wish restaurants would share their recipes. Lol. This recipe sounds wonderful, but I will substitute the onions for shallots. I love the flavor they give cream based dishes.
Hi Tara – this soup will feed 4-6 depending on size.
Debi, this was absolutely divine. I didn’t tinker with it a bit (except for a few dashes of Old Bay). Based on another comment, I assumed the chicken base was the “Better than Bouillon” stuff, and that’s what I used. The bisque was marvelous. We were blown away. Husband ate two bowls immediately after I poured in the sherry. There’s about 1/2 cup left in a mason jar — that’s all! Thanks so much for posting.
★★★★★
I haven’t made this yet but looking for a crab and corn bisque. What do you think about adding fresh corn? Also would like to add a little heat. Any suggestions?
Hi Deb – my personal opinion is no on the corn. If you wanted to add a little heat you, I think my first response would be Sriracha. Just a tablespoon would do it. My next would be a Tablespoon of Adobo. You can buy a small can of Adobo peppers that are in the sauce and you can scoop the sauce out. Last, would be cayenne pepper or chili powder. I hope that helps.
Hello, I have not made this recipe yet but have tried other recipes. I am wondering how to get a semi sweet, creamy crab bisque. We got to a restaurant here in STL called J. Gilbert’s and they have the best crab bisque soup we’ve ever had. I’m trying to duplicate it but haven’t succeeded yet. I’m missing a little sweetness and not sure how to achieve it. Just curious if this recipe tasted a little sweet or not.
This recipe for crab bisque is everything it claims to be! I made it true to the recipe except for the addition of 2 tsp of Old Bay seasoning since hubby is a Maryland man and everything seafood must have Old Bay on it! The bisque is beyond incredible for so little work and effort. To us, this bisque was equal to that served at Harry’s Seafood Bar & Grill…and maybe even better! This recipe will stay close to my kitchen counters as I know I will be making it often. THANK YOU for sharing such a wonderful recipe!
★★★★★
Hi Susan. I have to be honest here, this soup is undoubtedly one of my favorite foods on the planet ! I’m so glad you enjoyed it too!
I have never used Sherry. Is this a cooking sherry or a drinking sherry? Sorry if this is a dumb question. I know nothing about Sherry.
Hi cindy – yes I use cooking sherry
I forgot to ask, how long does this take to make?
Hi! Would if I added fresh garlic?? Also what type of flavor does the sherry add to the soup?
I would not add garlic
I made this recipe without the Sherry and still loved it!! Amazing taste and quick to prepare.
★★★★★
Was very good but very salty.
This is one of my all time favorite recipes! I make it for people when I’m feeling fancy lol and everyone has been blown away! Thank you so much for including it on your blog, you’re the best!!
★★★★★
well thanks Tacey !!! 😀
been craving a tasty bisque soup. did not have sherry, added 1 tbsp. ACV and it may have been a bit too much, had to add more cream and flour but, definetly tasty! next time I may add carrots and corn to up my veggie intake.
★★★★★
I haven’t thought about making this soup in quite some time. Thanks for the reminder. The picture could use some updating as well b/c it really is a kick ass soup if I do say so myself 😉
Thank you so much for this. I have been looking for something like this. I just made it and my family loved it and so do I. I added a little cayenne pepper. I’m a little spicy.
Can you refrigerate? After being made and serve the next day?
Absolutely !
I’m eating low carb so I subbed out flour with almond flour and it was delicious! I opted out of the sherry because I’m 18 and I don’t have it around the house, definitely making this recipe again!
Why not a good seafood stock instead of chicken base??
good point!
I added Sheri last.. Tasted it just before and loved it. Added Sheri didn’t love it.. Personal preference.
what is chicken base? I can’t find it at the store!
And is 1.5 teaspoons the right amount??
Broth??
Its a paste. Comes in a glass jar, near the broths.
How much does this make exactly? Thank you!
it serves 4 nice size bowls
thank you so much Judith!
Thanks for sharing, this is a fantastic blog.Really thank you! Awesome.
Can you use chicken stock instead of sherry?
The sherry gives this soup a gorgeous flavor and I have not omitted it so I really can’t comment on how it would come out. Go ahead and give it a try and let us know what you thought of it!