18 Creamy Crab Bisque Recipes for Special Occasions

Nothing says “special occasion” like a velvety, luxurious crab bisque—rich with sweet seafood flavor and just the right touch of cream. Whether you’re hosting a fancy dinner party or simply treating yourself to a decadent meal, these 18 creamy crab bisque recipes promise to impress. From classic renditions to creative twists, get ready to ladle up a bowl of pure indulgence. Let’s dive in!

Classic Crab Bisque with Sherry

Delving into the art of soup-making, our Classic Crab Bisque with Sherry is a luxurious dish that combines the sweetness of crab with the depth of sherry, creating a comforting yet elegant meal. Perfect for beginners, this recipe guides you through each step to ensure a silky, flavorful bisque every time.

Ingredients

• 1/4 cup unsalted butter, rich and creamy
• 1/2 cup all-purpose flour, finely sifted
• 1 quart seafood stock, deeply flavored
• 1 pound lump crabmeat, fresh and picked over for shells
• 1/2 cup dry sherry, with a nutty aroma
• 1 cup heavy cream, velvety and smooth
• 1 teaspoon paprika, sweet and smoky
• Salt, to enhance flavors

Instructions

1. Melt the unsalted butter in a large pot over medium heat until it’s fully liquid and bubbling slightly.
2. Whisk in the all-purpose flour gradually to form a smooth roux, cooking for 2 minutes until it turns a light golden color.
3. Slowly pour in the seafood stock, whisking constantly to prevent lumps, and bring the mixture to a gentle boil.
4. Reduce the heat to low, add the lump crabmeat, and simmer for 10 minutes, stirring occasionally to infuse the crab flavor.
5. Stir in the dry sherry and heavy cream, heating through but not boiling, to maintain the cream’s velvety texture.
6. Season with paprika and salt, adjusting to taste, and simmer for an additional 5 minutes to blend the flavors.
7. Tip: For an extra smooth bisque, blend half of the soup in a blender before returning it to the pot.
8. Tip: Always use fresh crabmeat for the best flavor and texture in your bisque.
9. Tip: A splash of sherry added just before serving can enhance the bisque’s aromatic qualities.

Just as the bisque reaches the perfect consistency, you’ll notice its creamy texture and the harmonious blend of crab and sherry flavors. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, making each spoonful a delightful experience.

Spicy Cajun Crab Bisque

Warm up your kitchen and your soul with this Spicy Cajun Crab Bisque. It’s rich, creamy, and packs just the right amount of heat to make every spoonful exciting.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1 lb lump crabmeat
• 2 tbsp Cajun seasoning
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• Salt to taste

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onion, celery, and green bell pepper. Cook until soft, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables and stir to combine, cooking for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the seafood stock until smooth.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Reduce the heat to low and stir in the heavy cream, crabmeat, Cajun seasoning, Worcestershire sauce, and hot sauce.
8. Simmer gently for another 5 minutes, being careful not to boil to prevent curdling.
9. Season with salt to taste.

This bisque is luxuriously creamy with chunks of sweet crab in every bite. Serve it with a sprinkle of fresh parsley and a side of crusty bread for dipping.

Coconut Milk Crab Bisque

Venturing into the world of creamy, dreamy soups? This Coconut Milk Crab Bisque is your ticket to a luxurious yet surprisingly simple dish that’ll have everyone asking for seconds. Perfect for those cozy nights in or impressing guests without the fuss.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cup chicken broth
• 1 can (13.5 oz) coconut milk
• 8 oz crab meat
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 small diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Mix in 1 tbsp tomato paste, 1 tsp paprika, and 1/2 tsp cayenne pepper, cooking for another minute to blend the flavors.
5. Pour in 1 cup chicken broth and bring to a simmer.
6. Add 1 can coconut milk, stirring well to combine.
7. Gently fold in 8 oz crab meat and let the bisque simmer for 10 minutes.
8. Finish with 1 tbsp lemon juice and salt to taste.

Every spoonful of this bisque is a creamy, spicy, and slightly tangy delight. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping into that rich, flavorful broth.

Roasted Red Pepper Crab Bisque

Feeling like impressing your dinner guests or just treating yourself to something luxurious? This roasted red pepper crab bisque is creamy, rich, and packed with flavor, making it the perfect comfort food for any occasion.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 cups roasted red peppers, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb crab meat
• 1 tsp smoked paprika
• Salt to taste
• Black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add chopped roasted red peppers and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
6. Stir in heavy cream and crab meat. Simmer for another 5 minutes, stirring occasionally.
7. Season with smoked paprika, salt, and black pepper. Tip: Taste and adjust seasoning as needed, but remember the crab adds its own saltiness.
8. Serve hot. Tip: Garnish with a drizzle of cream and a sprinkle of paprika for an elegant touch.

Now, this bisque is all about the velvety texture and the sweet, smoky flavors that come together beautifully. Try serving it with a side of crusty bread to soak up every last drop, or top it with a little extra crab meat for a decadent finish.

Smoked Paprika Crab Bisque

Even if you’re not a seasoned chef, this Smoked Paprika Crab Bisque is a breeze to whip up. You’ll love the rich, smoky flavors that come together in this comforting bowl.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb crab meat
• Salt to taste
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, celery, and carrot. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Stir in garlic and smoked paprika. Cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables. Stir to coat and cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in chicken broth. Bring to a simmer, stirring constantly to avoid lumps.
6. Reduce heat to low. Stir in heavy cream and crab meat. Simmer for 10 minutes, stirring occasionally.
7. Season with salt and black pepper. Taste and adjust seasoning if needed.

Unbelievably creamy and packed with smoky sweetness, this bisque is a showstopper. Serve it with a sprinkle of extra smoked paprika on top for an Instagram-worthy finish.

Lobster and Crab Bisque Fusion

Kick off your culinary adventure with this luxurious Lobster and Crab Bisque Fusion. It’s creamy, rich, and packed with flavors that’ll make your taste buds dance. Perfect for those special occasions or when you’re just in the mood to treat yourself.

Ingredients

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 lb lobster meat, chopped
• 1/2 lb crab meat
• 1/4 cup sherry
• 1 tsp paprika
• Salt to taste
• Pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, celery, and carrot. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in seafood stock, ensuring no lumps remain. Bring to a simmer.
6. Reduce heat to low. Stir in heavy cream, lobster meat, crab meat, sherry, and paprika. Simmer for 10 minutes, stirring occasionally.
7. Season with salt and pepper. Simmer for another 5 minutes.
8. Remove from heat. Let it sit for 2 minutes before serving.

This bisque is velvety smooth with chunks of lobster and crab in every bite. Try serving it in a hollowed-out bread bowl for an extra special touch.

Creamy Corn and Crab Bisque

Deliciously creamy and packed with flavor, this bisque is your next comfort food obsession. You’ll love how the sweet corn and tender crab come together in every spoonful.

Ingredients

• 4 tbsp unsalted butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 cups heavy cream
• 3 cups fresh corn kernels
• 1 lb lump crabmeat
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onion, celery, and carrot. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the chicken stock, ensuring no lumps form.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Add the heavy cream, corn, crabmeat, salt, black pepper, and cayenne pepper. Stir to combine.
8. Simmer the bisque on low heat for 15 minutes, stirring occasionally, to allow flavors to meld.
9. Garnish with chopped parsley before serving.

This bisque is luxuriously creamy with a hint of spice, perfect for a cozy dinner. Try serving it with a side of crusty bread for dipping.

Thai-Inspired Crab Bisque with Lemongrass

Believe it or not, you can bring the vibrant flavors of Thailand right into your kitchen with this Thai-Inspired Crab Bisque with Lemongrass. It’s creamy, aromatic, and just the right amount of spicy.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and chopped
• 1 tbsp ginger, grated
• 1 cup crab meat
• 4 cups chicken broth
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 lime, juiced
• 1 red chili, sliced
• 2 tbsp cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 2 cloves minced garlic, 1 stalk chopped lemongrass, and 1 tbsp grated ginger. Sauté for 2 minutes until fragrant.
3. Pour in 4 cups chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes to infuse flavors.
4. Strain the broth to remove solids, then return it to the pot. Tip: Press on the solids to extract maximum flavor.
5. Add 1 cup crab meat, 1 cup coconut milk, 1 tbsp fish sauce, and 1 tsp sugar. Simmer for 5 minutes.
6. Stir in juice of 1 lime. Taste and adjust seasoning if necessary. Tip: Balance is key—adjust lime or sugar to your liking.
7. Ladle into bowls and garnish with 1 sliced red chili and 2 tbsp chopped cilantro. Tip: For extra heat, leave the chili seeds in.

Now this bisque is a harmony of creamy coconut and tangy lime, with a kick from the chili. Serve it with a side of crusty bread to soak up every last drop.

Sherry-Infused Crab Bisque

Let’s dive into a cozy bowl of sherry-infused crab bisque, perfect for those chilly evenings when you crave something rich and comforting. This dish combines the sweetness of crab with the depth of sherry for a soup that’s both elegant and easy to love.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 quart chicken stock
• 1 cup heavy cream
• 1/4 cup dry sherry
• 1 pound lump crabmeat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Melt the butter in a large pot over medium heat.
2. Whisk in the flour until smooth to create a roux, cooking for 2 minutes until golden.
3. Gradually add the chicken stock, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream and sherry, then simmer for another 5 minutes.
6. Add the crabmeat, salt, black pepper, and cayenne pepper, stirring gently to combine.
7. Cook for 5 minutes more, just until the crabmeat is heated through.
8. Garnish with chopped parsley before serving.

Perfectly creamy with a hint of spice, this bisque is a delight. Serve it with crusty bread for dipping or a simple green salad to round out the meal.

Roasted Garlic Crab Bisque

So, you’re craving something creamy, dreamy, and packed with flavor? Let’s dive into making a Roasted Garlic Crab Bisque that’s sure to impress. It’s the perfect blend of rich, savory, and slightly sweet, with a hint of smokiness from the roasted garlic.

Ingredients

• 1 head garlic
• 2 tbsp olive oil
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb crab meat
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add onions, celery, and carrots, cooking until soft, about 5 minutes.
3. Squeeze the roasted garlic cloves into the pot. Stir in the flour and cook for 1 minute to remove the raw taste.
4. Gradually whisk in the chicken broth to avoid lumps. Bring to a simmer and cook for 10 minutes.
5. Add the heavy cream, crab meat, salt, and pepper. Simmer for another 5 minutes, stirring occasionally.
6. Blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine mesh sieve.
7. Stir in the butter until melted and fully incorporated. Serve hot.

Unbelievably creamy with a deep, roasted garlic flavor, this bisque is a showstopper. Try serving it in bread bowls for an extra cozy touch or garnish with a drizzle of cream and fresh herbs for a bit of elegance.

Curry-Spiced Crab Bisque

This curry-spiced crab bisque is the perfect blend of creamy and spicy, ideal for those chilly evenings when you crave something comforting yet exotic. You’ll love how the rich flavors come together in this easy-to-make soup.

Ingredients

• 1 tbsp olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb crab meat
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1 tbsp curry powder and 1/2 tsp cayenne pepper over the onions, stirring to coat.
5. Pour in 4 cups chicken broth and bring to a simmer. Let it cook for 10 minutes to meld flavors.
6. Reduce heat to low and slowly stir in 1 cup heavy cream.
7. Add 1 lb crab meat and simmer gently for 5 minutes, being careful not to break up the crab too much.
8. Season with salt to taste before serving.

Make sure to serve this bisque hot, garnished with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of luxury. The smooth texture and bold curry flavor make it a standout dish that’s sure to impress.

Chive and Crab Bisque Delight

You’re in for a treat with this Chive and Crab Bisque Delight, a creamy, dreamy soup that’s perfect for any season. It’s got the richness of crab paired with the fresh kick of chives, making it a dish you’ll want to make again and again.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb lump crabmeat
• 1/4 cup fresh chives, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Keep the heat medium to avoid browning the butter.
2. Whisk in the flour until smooth, cooking for 2 minutes to remove the raw flour taste.
3. Gradually add the chicken broth, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
5. Stir in the heavy cream, crabmeat, chives, salt, and pepper. Tip: Gently fold in the crabmeat to keep it from breaking apart.
6. Simmer for another 10 minutes, ensuring the soup doesn’t boil. Tip: A gentle simmer is key to maintaining the soup’s creamy texture.

A silky smooth bisque with chunks of sweet crab and a hint of oniony chives, this dish is a showstopper. Serve it with a sprinkle of extra chives on top and crusty bread on the side for dipping.

Truffle Oil Crab Bisque

Zesty and luxurious, this truffle oil crab bisque is the perfect dish to impress at your next dinner party. You’ll love how the rich flavors of crab and truffle come together in this creamy soup.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb crab meat
• 2 tbsp truffle oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat.
2. Whisk in the flour until smooth to create a roux, cooking for 2 minutes until golden.
3. Gradually add the chicken broth, whisking constantly to avoid lumps.
4. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream, crab meat, truffle oil, salt, and pepper.
6. Simmer on low heat for another 5 minutes, ensuring the crab meat is heated through.
7. Tip: For a smoother bisque, blend half the soup before adding the crab meat.
8. Tip: Adjust the truffle oil to your liking, but remember, a little goes a long way.
9. Tip: Serve with a sprinkle of fresh chives for a pop of color and flavor.

Heavenly creamy with a hint of earthy truffle, this bisque is a showstopper. Try serving it in small cups as an elegant appetizer or with crusty bread for a hearty meal.

Old Bay Seasoned Crab Bisque

Believe it or not, you can whip up a luxurious Old Bay Seasoned Crab Bisque that tastes like it’s straight from a seaside bistro. It’s creamy, packed with flavor, and surprisingly easy to make at home.

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 1 garlic clove, minced
• 4 cups seafood stock
• 1 cup heavy cream
• 1 lb lump crabmeat
• 2 tbsp Old Bay seasoning
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Melt the butter in a large pot over medium heat until fully liquid.
2. Add the flour to the melted butter, stirring constantly for 2 minutes to create a roux.
3. Stir in the onion, celery, and garlic, cooking until soft, about 5 minutes.
4. Gradually whisk in the seafood stock, ensuring no lumps form.
5. Bring the mixture to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
6. Add the heavy cream, crabmeat, Old Bay seasoning, and lemon juice. Stir gently to combine.
7. Simmer on low heat for another 15 minutes, allowing the flavors to meld.
8. Season with salt as needed, then remove from heat.

Rich and velvety, this bisque boasts a perfect balance of creamy and briny flavors. Serve it with a sprinkle of extra Old Bay on top or alongside crusty bread for dipping.

Herb-Infused Crab Bisque

This herb-infused crab bisque is the perfect blend of creamy and savory, with a hint of freshness from the herbs. You’ll love how easy it is to make, yet it feels like a gourmet dish.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1 lb lump crabmeat
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onion and celery, cooking until soft, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to make a roux.
4. Gradually whisk in the seafood stock, ensuring no lumps form.
5. Bring the mixture to a simmer, then reduce the heat to low. Cook for 10 minutes, stirring occasionally.
6. Stir in the heavy cream, crabmeat, parsley, thyme, salt, and pepper.
7. Simmer on low heat for another 5 minutes, allowing the flavors to meld.
8. Remove from heat and let it sit for 2 minutes before serving.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely luxurious, this bisque boasts a velvety texture with chunks of sweet crab in every bite. Serve it with a sprinkle of extra herbs on top or alongside a crusty baguette for dipping.

Sweet Potato and Crab Bisque

Let’s dive into a cozy bowl of Sweet Potato and Crab Bisque, perfect for those chilly evenings when you crave something creamy and comforting. You’ll love how the sweetness of the potatoes pairs with the delicate crab, creating a rich and satisfying soup.

Ingredients

• 2 cups peeled and diced sweet potatoes
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 lb lump crab meat
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in sweet potatoes, cooking for another 5 minutes to slightly soften.
4. Pour in chicken broth, bringing the mixture to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
6. Stir in heavy cream, salt, black pepper, and cayenne pepper, heating through but not boiling.
7. Gently fold in lump crab meat, cooking just until heated, about 2 minutes. Tip: Be careful not to overmix to keep the crab meat intact.
8. Serve hot, garnished with a drizzle of cream or fresh herbs if desired. Tip: A sprinkle of smoked paprika adds a nice color and depth of flavor.

Enjoy the velvety texture and the harmonious blend of sweet and spicy flavors in every spoonful. This bisque shines when served with crusty bread or a side salad for a complete meal.

Tomato-Based Crab Bisque

Looking for a cozy, flavorful soup to warm up your evening? This tomato-based crab bisque is creamy, rich, and packed with the sweet taste of crab, perfect for those chilly nights when you need a little comfort in a bowl.

Ingredients

• 2 tbsp unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 can (28 oz) crushed tomatoes
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 cup heavy cream
• 1 lb crabmeat, picked over for shells
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Use a heavy-bottomed pot to prevent burning.
2. Add the onion, celery, and carrot. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the seafood stock, ensuring no lumps form. Tip: Whisk constantly for a smooth bisque.
6. Add the crushed tomatoes, bay leaf, thyme, and paprika. Bring to a simmer.
7. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
8. Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Tip: For extra smoothness, strain the soup through a fine-mesh sieve.
9. Stir in the heavy cream and crabmeat. Heat through for 5 minutes, but do not boil.
10. Season with salt and pepper to taste.
11. Garnish with chopped parsley before serving.

Delightfully creamy with a hint of sweetness from the crab, this bisque is a luxurious treat. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream for an extra rich finish.

Leek and Crab Bisque Elegance

Perfect for those chilly evenings when you’re craving something creamy and luxurious, this leek and crab bisque is a game-changer. You’ll love how the sweet crab meat pairs with the mild onions for a soup that’s both rich and refreshing.

Ingredients

• 2 tbsp unsalted butter
• 2 cups sliced leeks, white and light green parts only
• 1 cup heavy cream
• 2 cups chicken stock
• 1 lb lump crab meat, picked over for shells
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 cup dry sherry

Instructions

1. Melt the butter in a large pot over medium heat until foamy.
2. Add the leeks and sauté until soft, about 5 minutes, stirring occasionally to prevent browning.
3. Pour in the chicken stock and bring to a simmer, then reduce heat to low and cook for 10 minutes to meld flavors.
4. Stir in the heavy cream, salt, and white pepper, then simmer gently for another 5 minutes. Tip: Avoid boiling to prevent the cream from separating.
5. Add the crab meat and sherry, heating through for about 2 minutes. Tip: Gently fold in the crab to keep it from breaking apart.
6. Remove from heat and let sit for 2 minutes before serving. Tip: This allows the flavors to deepen slightly.

Kick back and enjoy the velvety texture and the harmonious blend of flavors. For an extra touch, garnish with a sprinkle of fresh chives or a drizzle of sherry right before serving.

Conclusion

With 18 luscious crab bisque recipes, this roundup has something for every special occasion—whether you’re hosting a dinner party or simply craving something indulgent. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this article on Pinterest so others can enjoy these creamy delights too. Happy cooking!