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 organic butter
- 1/4 cup flour
- 1/2 tsp salt & pepper
- 1 1/2 tsp chicken base
- 1/4 cup onion chopped very finely
- 1 1/2 cups organic heavy cream, warmed
- 1 1/2 cups whole organic 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. Approx 3-4 min
- Add the flour, salt and pepper and chicken base, stir and cook 1 min more to burn off any raw flour taste, stirring frequently
- Warm the milk and the heavy cream in the microwave just until warm
- Slowly add 1 cup milk (reserving the other 1/2 cup until later) and then the heavy cream
- Add the crab
- Cook on medium for 5 minutes until thick, stirring constantly
- Add the remaining milk and then add the sherry
- Continue cooking until warmed through making sure to NOT BOIL
- Serve warm or at room temperature