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

So, you’re craving something creamy, dreamy, and a little bit fancy without spending all day in the kitchen, right? Let’s dive into making this Classic Crab Bisque with Sherry that’s going to knock your socks off with its rich flavors and velvety texture.

Ingredients

• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 pound lump crabmeat, picked over for shells
• 1/2 cup dry sherry
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Melt butter: In a large pot over medium heat, melt the unsalted butter until it’s just bubbling.
2. Saute veggies: Add the finely chopped onion and celery to the pot, cooking until they’re soft and translucent, about 5 minutes.
3. Add flour: Sprinkle the all-purpose flour over the veggies, stirring constantly to make a roux, about 2 minutes.
4. Pour in stock: Gradually whisk in the seafood stock to avoid lumps, bringing the mixture to a simmer.
5. Simmer: Let the soup simmer for 10 minutes, stirring occasionally, until it thickens slightly.
6. Add crabmeat: Gently stir in the lump crabmeat and dry sherry, simmering for another 5 minutes to let the flavors meld.
7. Stir in cream: Pour in the heavy cream and add the Old Bay seasoning, salt, and pepper, stirring until the soup is heated through but not boiling.
8. Garnish and serve: Ladle the bisque into bowls, garnishing each with chopped fresh parsley for a pop of color and freshness.

This bisque is luxuriously creamy with chunks of sweet crab in every bite, and the sherry adds a subtle depth that’s downright irresistible. Serve it with a side of crusty bread for dipping, or go all out with a sprinkle of extra crabmeat on top for that wow factor.

Spicy Cajun Crab Bisque

Venturing into the world of spicy, creamy soups? Let me introduce you to a dish that’s like a warm hug with a kick – Spicy Cajun Crab Bisque. It’s rich, it’s bold, and it’s got just the right amount of heat to make your taste buds dance.

Ingredients

• 1/4 cup unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 lb lump crabmeat, picked over for shells
• 1 cup heavy cream
• 2 tbsp Cajun seasoning
• 1 tbsp hot sauce
• 1 tsp smoked paprika
• Salt to taste
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Melt butter: In a large pot over medium heat, melt the unsalted butter until it’s bubbly.
2. Sauté veggies: Add the onion, celery, and green bell pepper to the pot. Cook until they’re soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Make roux: Sprinkle the flour over the veggies and stir constantly for 2 minutes to make a light roux.
4. Add liquids: Gradually whisk in the seafood stock and diced tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes.
5. Incorporate crab: Gently fold in the lump crabmeat, heavy cream, Cajun seasoning, hot sauce, and smoked paprika. Simmer for another 5 minutes, stirring occasionally.
6. Season and serve: Taste and adjust salt if needed. Ladle into bowls and garnish with fresh parsley.

This bisque is a creamy dream with chunks of sweet crab in every bite, and that Cajun spice? It’s the kind of warmth that builds with each spoonful. Serve it with a side of crusty bread to sop up every last drop, or go fancy with a drizzle of cream and a sprinkle of extra crab on top.

Coconut Milk Crab Bisque

Wow, have I got a treat for you today! This Coconut Milk Crab Bisque is like a warm hug from the ocean, creamy, dreamy, and packed with flavor. Perfect for those days when you want to feel fancy without putting in too much effort.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 lb crab meat, picked over for shells
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Add liquids: Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
3. Incorporate crab: Gently fold in the crab meat, being careful not to break it up too much.
4. Season: Stir in lime juice, salt, black pepper, and cayenne pepper. Let it simmer for 10 minutes to meld the flavors.
5. Garnish and serve: Sprinkle with fresh cilantro before serving. Tip: For an extra kick, add a pinch more cayenne or a squeeze of lime to individual bowls.

This bisque is luxuriously creamy with a subtle sweetness from the coconut milk, balanced by the tang of lime and the heat from the cayenne. Serve it with a side of crusty bread to soak up every last drop, or over a bed of steamed rice for a heartier meal.

Roasted Red Pepper Crab Bisque

Oh man, have I got a treat for you today! Imagine this: creamy, dreamy bisque with the sweet kick of roasted red peppers and the luxurious touch of crab, all coming together in a bowl that’s basically a hug in food form. Let’s dive in, shall we?

Ingredients

• 2 large red bell peppers, halved and seeded
• 2 tbsp olive oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 4 cups chicken stock
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup heavy cream
• 8 oz lump crabmeat, picked over for shells
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Roast the peppers: Preheat your oven to 425°F. Place the pepper halves on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes until the skins are blistered and charred. Let them cool, then peel off the skins.
2. Sauté the base: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Build the flavor: Stir in the tomato paste, smoked paprika, and cayenne pepper, cooking for another 2 minutes to deepen the flavors.
4. Blend it up: Add the roasted peppers and chicken stock to the pot. Bring to a simmer, then carefully blend until smooth using an immersion blender.
5. Finish with cream and crab: Lower the heat and stir in the heavy cream and crabmeat. Heat through gently for about 5 minutes—don’t let it boil! Season with salt and pepper to taste.
6. Garnish and serve: Ladle the bisque into bowls and sprinkle with fresh parsley. Serve with crusty bread for dipping, because why not?

This bisque is silky with a little smoky heat, and the crab adds just the right amount of sweetness. Try topping it with a drizzle of chili oil for an extra kick, or go all out with a sprinkle of crispy bacon bits. Trust me, it’s a game-changer.

Smoked Paprika Crab Bisque

Craving something that’s a little fancy but totally doable on a lazy Tuesday? Let’s dive into making this Smoked Paprika Crab Bisque that’s creamy, dreamy, and packed with flavor. It’s the kind of dish that makes you feel like a gourmet chef without having to fuss too much.

Ingredients

• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 cups heavy cream
• 1 lb lump crabmeat, picked over for shells
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Melt butter: In a large pot over medium heat, melt the unsalted butter until it’s just starting to bubble.
2. Sauté aromatics: Add the finely chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add flour: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for about 2 minutes to cook off the raw flour taste.
4. Whisk in stock: Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
5. Stir in cream: Pour in the heavy cream, stirring continuously. Let the bisque simmer gently for 10 minutes to thicken slightly.
6. Add crab and spices: Gently fold in the lump crabmeat, smoked paprika, and cayenne pepper. Season with salt to taste. Simmer for another 5 minutes, being careful not to break up the crabmeat too much.
7. Garnish and serve: Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread on the side for dipping.

This bisque is luxuriously creamy with a smoky depth from the paprika and a subtle kick from the cayenne. The chunks of crabmeat add a lovely texture contrast. For an extra touch of elegance, drizzle a little truffle oil on top before serving.

Lobster and Crab Bisque Fusion

Craving something luxurious but don’t want to spend all day in the kitchen? This Lobster and Crab Bisque Fusion is your ticket to feeling fancy with minimal fuss. It’s rich, creamy, and packed with seafood goodness that’ll make your taste buds do a happy dance.

Ingredients

• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely 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, picked over for shells
• 1 tbsp tomato paste
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot, cooking until soft, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
2. Make roux: Sprinkle flour over the veggies, stirring constantly for 2 minutes to cook off the raw flour taste.
3. Add liquids: Gradually whisk in seafood stock to avoid lumps, then stir in heavy cream. Bring to a simmer, not a boil, to prevent curdling.
4. Incorporate seafood: Add lobster and crab meat, tomato paste, paprika, and cayenne. Simmer gently for 10 minutes to let flavors meld.
5. Season and serve: Taste and adjust salt as needed. Ladle into bowls and garnish with fresh parsley for a pop of color.

This bisque is velvety smooth with a hint of spice, perfect for dunking crusty bread or topping with a dollop of sour cream for extra richness. Trust me, it’s a game-changer.

Creamy Corn and Crab Bisque

Dive into this creamy, dreamy bowl of comfort that’s perfect for those days when you want something a little fancy but totally doable. This Creamy Corn and Crab Bisque is like a hug in a bowl, with sweet corn and luxurious crab coming together in a velvety smooth soup that’s sure to impress.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1 pound lump crabmeat, picked over for shells
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. Sauté the base: In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Thicken the soup: Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to make a roux. Gradually whisk in the chicken broth until smooth.
3. Add the corn: Stir in the corn kernels, heavy cream, Old Bay seasoning, and smoked paprika. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
4. Blend for creaminess: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Tip: Be careful with hot liquids in the blender—fill only halfway and hold the lid down with a towel.
5. Incorporate the crab: Gently fold in the lump crabmeat and season with salt and pepper to taste. Heat through for about 5 minutes, being careful not to break up the crab too much.
6. Garnish and serve: Ladle the bisque into bowls and sprinkle with fresh chives. Tip: A squeeze of lemon juice can brighten up the flavors if you like.

This bisque is luxuriously creamy with a sweet and smoky depth from the corn and paprika, while the crab adds little bursts of briny goodness. Serve it with crusty bread for dipping, or go all out with a side of garlic butter shrimp for a seafood feast.

Thai-Inspired Crab Bisque with Lemongrass

Ready to dive into a bowl of something that’s like a hug from the inside? This Thai-Inspired Crab Bisque with Lemongrass is your ticket to flavor town, blending the creamy comfort of classic bisque with the bright, zesty kick of Thai cuisine. Perfect for when you’re craving something a little fancy but totally doable on a Tuesday night.

Ingredients

• 1 tbsp coconut oil
• 1 stalk lemongrass, bruised and chopped into 2-inch pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red chili, thinly sliced (seeds removed for less heat)
• 1 cup crab meat, picked over for shells
• 4 cups chicken stock
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Sauté aromatics: Heat coconut oil in a large pot over medium heat. Add lemongrass, onion, garlic, ginger, and chili. Sauté until the onion is translucent, about 5 minutes.
2. Add crab: Stir in the crab meat and cook for another 2 minutes, just to let the flavors mingle.
3. Pour liquids: Add chicken stock and coconut milk to the pot. Bring to a simmer, then reduce heat to low. Let it cook gently for 20 minutes to infuse all those flavors.
4. Season: Mix in fish sauce, lime juice, and sugar. Taste and adjust salt if needed. Remember, the fish sauce is salty, so go easy at first.
5. Final touch: Remove the lemongrass pieces before serving. Ladle the bisque into bowls and garnish with fresh cilantro.

This bisque is luxuriously creamy with a punch of lemongrass and a hint of heat, making every spoonful a little adventure. Serve it with a side of crusty bread to sop up every last drop, or go all out with a sprinkle of extra crab meat on top for that wow factor.

Sherry-Infused Crab Bisque

Brace yourself for a bowl of comfort that’s about to become your new favorite. This Sherry-Infused Crab Bisque is like a warm hug from the sea, with a boozy kick that’ll make you feel fancy without trying too hard.

Ingredients

• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry sherry
• 1 pound lump crabmeat, picked over for shells
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Melt butter: In a large pot over medium heat, melt the butter until it’s just starting to bubble.
2. Sauté aromatics: Add the onion and garlic, cooking until they’re soft and translucent, about 5 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Make roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook off the raw flour taste.
4. Add liquids: Slowly whisk in the seafood stock, then the heavy cream and sherry, ensuring there are no lumps.
5. Simmer: Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally. Tip: A simmer is when you see small bubbles around the edges, not a full boil.
6. Add crab and spices: Stir in the crabmeat, Old Bay, and smoked paprika. Season with salt and pepper, then simmer for another 5 minutes. Tip: Be gentle with the crab to keep those beautiful lumps intact.
7. Garnish and serve: Ladle the bisque into bowls and sprinkle with fresh parsley for a pop of color and freshness.

This bisque is luxuriously creamy with chunks of sweet crab in every bite, and the sherry adds a depth that’s just irresistible. Serve it with crusty bread for dipping, or go all out with a side of garlic butter shrimp for the ultimate seafood feast.

Roasted Garlic Crab Bisque

Now, imagine you’re sitting at your kitchen counter, the smell of garlic roasting in the oven is making your stomach growl, and you’re about to dive into making the creamiest, dreamiest Roasted Garlic Crab Bisque that’ll have your friends begging for the recipe. Let’s get started, shall we?

Ingredients

• 1 whole garlic head, roasted
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1 lb lump crabmeat, picked over for shells
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt, 1 tsp
• Black pepper, 1/2 tsp
• 1/4 cup sherry
• 2 tbsp fresh parsley, chopped

Instructions

1. Roast the garlic: Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. Make the roux: In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes until golden, stirring constantly to avoid burning.
3. Add liquids: Gradually whisk in chicken stock and heavy cream, ensuring no lumps form. Bring to a simmer.
4. Squeeze in garlic: Once the garlic is cool enough to handle, squeeze the roasted cloves into the pot. Add smoked paprika, salt, and pepper.
5. Simmer: Let the bisque simmer for 20 minutes on low heat, stirring occasionally to prevent sticking.
6. Add crab and sherry: Gently fold in the crabmeat and sherry, cooking for another 5 minutes just to heat through.
7. Garnish and serve: Sprinkle with fresh parsley and serve hot. For an extra touch, drizzle with a bit of olive oil or add a sprinkle of paprika on top.

This bisque is luxuriously creamy with a smoky depth from the roasted garlic and paprika, while the crab adds sweet, tender bites throughout. Serve it with crusty bread for dipping, or go all out with a side of grilled cheese for the ultimate comfort meal.

Curry-Spiced Crab Bisque

Zesty doesn’t even begin to cover it—this Curry-Spiced Crab Bisque is like a warm hug from the ocean, with a kick that’ll wake up your taste buds. Perfect for those days when you’re craving something rich, a little exotic, and totally comforting.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper
• 1 cup heavy cream
• 2 cups chicken stock
• 1 lb crab meat, picked over for shells
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Spice it up: Stir in the curry powder and cayenne pepper, cooking for another minute to toast the spices and unlock their flavors.
3. Simmer the soup: Pour in the chicken stock and bring to a simmer. Let it cook for about 10 minutes to meld the flavors together.
4. Add the cream: Reduce the heat to low and stir in the heavy cream. Let the bisque warm through without boiling to prevent curdling.
5. Incorporate the crab: Gently fold in the crab meat and let it heat through for about 3 minutes. Season with salt to taste.
6. Garnish and serve: Ladle the bisque into bowls and garnish with fresh cilantro. Serve hot with a side of crusty bread for dipping.

This bisque is luxuriously creamy with layers of spice that build with each spoonful. The crab adds a sweet, delicate texture that’s downright irresistible. Try serving it in hollowed-out bread bowls for an extra touch of decadence.

Chive and Crab Bisque Delight

Ready to dive into a bowl of creamy, dreamy goodness that’ll make your taste buds do a happy dance? Let’s whip up a Chive and Crab Bisque Delight that’s as easy to make as it is to devour.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup finely chopped chives
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1 pound lump crabmeat, picked over for shells
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice

Instructions

1. Melt the butter: In a large pot over medium heat, melt the unsalted butter until it’s just beginning to bubble.
2. Sauté the chives: Add the finely chopped chives to the pot and sauté for about 2 minutes, until they’re soft but not browned.
3. Make the roux: Sprinkle the all-purpose flour over the chives and butter, stirring constantly for about 1 minute to cook off the raw flour taste.
4. Add the stock: Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
5. Simmer for thickness: Let the bisque simmer for 10 minutes, stirring occasionally, until it thickens slightly.
6. Stir in the cream: Pour in the heavy cream, stirring to combine, and let the bisque simmer for another 5 minutes.
7. Add the crabmeat: Gently fold in the lump crabmeat, being careful not to break it up too much.
8. Season to perfection: Stir in the salt, freshly ground black pepper, cayenne pepper, and lemon juice. Taste and adjust the seasoning if necessary.
9. Final simmer: Let the bisque simmer for a final 2 minutes to heat the crabmeat through.

This bisque is luxuriously creamy with a subtle kick from the cayenne and a fresh zing from the lemon. Serve it with a sprinkle of extra chives on top and a side of crusty bread for dipping into that velvety goodness.

Truffle Oil Crab Bisque

Ever had one of those days where only a bowl of creamy, dreamy bisque will do? Well, buckle up, because we’re about to dive into making a Truffle Oil Crab Bisque that’s so rich, it’ll make your taste buds throw a party.

Ingredients

• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1 pound lump crabmeat, picked over for shells
• 2 tablespoons truffle oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Melt butter: In a large pot over medium heat, melt the unsalted butter until it’s just bubbling.
2. Sauté aromatics: Add the finely chopped onion and minced garlic to the pot, sautéing until they’re soft and translucent, about 5 minutes.
3. Make roux: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
4. Add liquid: Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer.
5. Incorporate cream: Stir in the heavy cream, then add the lump crabmeat, truffle oil, salt, black pepper, and cayenne pepper. Simmer for 10 minutes, stirring occasionally.
6. Garnish and serve: Remove from heat and stir in the chopped parsley. Serve hot, with an extra drizzle of truffle oil on top if you’re feeling fancy.

This bisque is the epitome of luxury with its velvety texture and the earthy depth of truffle oil. Serve it with a side of crusty bread for dipping, and watch as it disappears before your eyes.

Old Bay Seasoned Crab Bisque

Picture this: you’re sitting by the Chesapeake Bay, the salty breeze in your hair, and a steaming bowl of the creamiest, most flavorful crab bisque in front of you. That’s exactly what this Old Bay Seasoned Crab Bisque brings to your table, minus the seagulls trying to steal your lunch.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 1/4 cup dry sherry
• 4 cups seafood stock
• 1 lb lump crabmeat, picked over for shells
• 1 cup heavy cream
• 2 tbsp Old Bay seasoning
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Melt the butter: In a large pot over medium heat, melt the unsalted butter until it’s just beginning to bubble.
2. Cook the veggies: Add the diced onion and celery to the pot, stirring occasionally until they’re soft and translucent, about 5 minutes.
3. Make the roux: Sprinkle the flour over the veggies, stirring constantly for about 2 minutes to cook off the raw flour taste.
4. Deglaze with sherry: Pour in the dry sherry, scraping up any bits stuck to the bottom of the pot, and let it reduce by half, about 2 minutes.
5. Add the stock: Gradually whisk in the seafood stock until the mixture is smooth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Incorporate the crab: Gently fold in the lump crabmeat, being careful not to break up the chunks too much.
7. Finish with cream and spices: Stir in the heavy cream, Old Bay seasoning, and smoked paprika. Heat through but do not boil, about 5 minutes. Taste and adjust salt if needed.

This bisque is a hug in a bowl, with the Old Bay giving it that signature kick and the crab adding sweet, luxurious bites. Serve it with a sprinkle of extra Old Bay on top and some crusty bread for dipping, and you’ve got yourself a meal that’ll transport you straight to the coast.

Herb-Infused Crab Bisque

Hey there, let’s dive into making this Herb-Infused Crab Bisque that’s going to knock your socks off with its creamy texture and those herb notes that just pop. Perfect for when you’re feeling a little fancy but don’t want to spend all day in the kitchen.

Ingredients

• 1 lb fresh crab meat, picked over for shells
• 4 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh tarragon, chopped
• 1/2 tsp cayenne pepper
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil

Instructions

1. Sauté the base: In a large pot, heat olive oil and butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly to combine. Cook for 2 minutes to remove the raw flour taste.
3. Add liquids: Gradually whisk in the seafood stock, ensuring no lumps form. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Incorporate cream and herbs: Stir in the heavy cream, thyme, tarragon, and cayenne pepper. Simmer for another 5 minutes to let the flavors meld.
5. Add crab meat: Gently fold in the crab meat and simmer for 2-3 minutes, just until heated through. Avoid stirring too much to keep the crab meat intact.
6. Season: Taste and adjust seasoning with salt and black pepper as needed.

This bisque is luxuriously creamy with a hint of spice from the cayenne, and the fresh herbs really brighten up the rich crab flavor. Serve it with a sprinkle of extra thyme on top and some crusty bread on the side for dipping – trust me, you’ll want to savor every last drop.

Sweet Potato and Crab Bisque

First off, let me tell you, this Sweet Potato and Crab Bisque is the cozy hug you didn’t know you needed. It’s creamy, a tad sweet, with just enough crab to make you feel fancy without breaking a sweat.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 1/2 lb crab meat, picked over for shells
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp butter
• Fresh chives, chopped for garnish

Instructions

1. Roast the sweet potatoes: Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25 minutes or until tender.
2. Sauté the aromatics: In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Combine and simmer: Add the roasted sweet potatoes and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend until smooth: Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, a regular blender works—just be careful with the hot liquid.
5. Add cream and spices: Stir in the heavy cream, smoked paprika, and cayenne pepper. Simmer for another 5 minutes.
6. Fold in the crab: Gently stir in the crab meat and cook for 2-3 minutes just to warm through. Tip: Be gentle to keep the crab in nice chunks.
7. Season to perfection: Taste and adjust salt and pepper as needed. Tip: A little extra cayenne can kick up the heat if you’re into that.

This bisque is velvety with a sweet and smoky depth, and the crab adds a luxurious touch. Serve it with a sprinkle of chives and a side of crusty bread for dipping—trust me, you’ll want to savor every last drop.

Tomato-Based Crab Bisque

Just imagine dipping your spoon into a velvety, rich tomato-based crab bisque that’s got just the right amount of sweetness from the crab and a little kick from the spices. It’s the kind of dish that makes you feel fancy without having to put in a ton of effort, and trust me, your taste buds will thank you.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 pound crab meat, picked over for shells
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Add tomatoes: Pour in the crushed tomatoes, stirring to combine with the onion and garlic. Let it simmer for 10 minutes to meld the flavors.
3. Blend for smoothness: Carefully transfer the tomato mixture to a blender and puree until smooth. Return it to the pot.
4. Incorporate cream: Stir in the heavy cream, bringing the mixture to a gentle simmer. Do not let it boil to prevent curdling.
5. Season and spice: Add the smoked paprika, cayenne pepper, salt, and black pepper, adjusting to your liking but remember, the crab will add its own sweetness.
6. Add crab meat: Gently fold in the crab meat, being careful not to break it up too much. Heat through for about 5 minutes.
7. Garnish and serve: Sprinkle with fresh parsley before serving. Tip: A squeeze of lemon juice can brighten up the flavors even more.

This bisque is luxuriously creamy with chunks of sweet crab in every bite, and the smoky paprika gives it a depth that’s downright addictive. Serve it with crusty bread for dipping, or go all out with a side of garlic butter shrimp for a seafood feast.

Leek and Crab Bisque Elegance

Dive into the creamy, dreamy world of Leek and Crab Bisque Elegance, where every spoonful feels like a hug from the sea. Perfect for those days when you want to impress without the stress, this bisque is your ticket to fancy-town with minimal effort.

Ingredients

• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1 lb lump crabmeat, picked over for shells
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh chives, chopped for garnish

Instructions

1. Melt butter: In a large pot over medium heat, melt the butter until it’s just starting to bubble.
2. Cook leeks and garlic: Add the sliced leeks and minced garlic to the pot, cooking until they’re soft and translucent, about 5 minutes. Tip: Don’t let them brown!
3. Add flour: Sprinkle the flour over the leeks and stir to coat, cooking for another minute to get rid of the raw flour taste.
4. Pour in stock: Gradually whisk in the chicken stock to avoid lumps, bringing the mixture to a gentle simmer.
5. Simmer: Let the soup simmer for 10 minutes, stirring occasionally, until it starts to thicken.
6. Add cream and crab: Stir in the heavy cream and crabmeat, heating through but not boiling, to keep the crab tender.
7. Season: Mix in the smoked paprika, cayenne, salt, and pepper, adjusting to your liking. Tip: The smoked paprika adds a depth of flavor that’s key here.
8. Garnish and serve: Ladle the bisque into bowls and sprinkle with fresh chives for a pop of color and freshness. Tip: A squeeze of lemon can brighten the flavors if you’re feeling adventurous.

This bisque is luxuriously smooth with a subtle kick from the cayenne, and the crab adds just the right amount of sweetness. Serve it with crusty bread for dipping, or go all out with a side of garlic butter shrimp for the ultimate seafood feast.

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!