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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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!