Crab Bisque Recipe
Creamy crab bisque and kin — Seafood Bisque, Maryland Cream of Crab Soup, Creamy Crab Soup, Crawfish & Corn Bisque — for a slow, warm weeknight supper.
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Seafood Bisque
A rich and creamy seafood bisque made with shrimp and crab meat, seasoned with Old Bay and paprika.
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb lump crab meat
- 4 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- to taste salt and black pepper
- optional fresh parsley, chopped (for garnish)
Instructions
- 1In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
- 2Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
- 3Gradually pour in the broth, stirring continuously until the mixture thickens. Add the heavy cream, Old Bay seasoning, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
- 4Stir in the shrimp and crab meat. Let the bisque cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
- 5Garnish with fresh parsley if desired and serve warm with crusty bread.
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Open in Pepper →A Pot Of Bisque Makes The Night
Bisque feels fancy, but it's really just butter, onion, celery, cream, and whatever sweet shellfish you got your hands on. One pot, half an hour of stirring, and dinner tastes like you drove to the coast for it.
Cooks on Pepper reach for these when the weather turns, when company's coming and there's no time to fuss, or when there's a container of lump crab in the fridge that needs using up.
Every recipe here is a bowl worth sopping bread in: Seafood Bisque with lobster, crab and shrimp, Maryland Cream of Crab Soup, New Orleans Shrimp and Corn Bisque, Crawfish & Corn Bisque, and a Slow Cooker She Crab Soup for busy days.
Quick Tips
- 1
Sweat the vegetables slow
Cook the chopped onion and celery in butter over medium-low for 6 to 8 minutes, until soft and clear, not browned.
- 2
Cook the flour out
Whisk flour into the butter and stir a full 2 minutes before adding liquid, or the bisque tastes pasty.
- 3
Add crab at the end
Fold in lump crab in the last 5 minutes and stir gently so the big pieces stay whole.
- 4
Keep the cream from boiling
Once the milk or heavy cream goes in, hold it below a simmer so it doesn't curdle or break.
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