Crab Bisque

Crab Bisque Recipe by @browneyedbaker :: www.browneyedbaker.com

You might remember me mentioning the fabulous restaurant that inspired the fried green tomatoes that I made a couple of weeks ago – Lightfoot Restaurant in Leesburg, VA. It was definitely one of my most memorable meals I’ve had in the past year and I continue to be inspired by everything that ended up on the table that night. My Chief Culinary Consultant ordered the crab bisque that night and raved about it for months afterward. I immediately put it on my “to-make” list and was able to cross it off this summer.

Crab Bisque Recipe by @browneyedbaker :: www.browneyedbaker.com

This is a quick and easy bisque recipe that can be ready in less than 45 minutes. I took a shortcut by using store-bought seafood stock, but you could absolutely make your own if you’d like (be sure to click over to the original recipe on Simply Recipes for the stock). The flavor of crab is bright and bold, and accented by the wine, tomato paste and heavy cream. While hot soups usually make me think of fall and winter, this crab bisque is a perfect summer send-off. The flavors remind me of the ocean, summer and beaches; it’s the perfect segue from summer to fall foods.

Crab Bisque Recipe by @browneyedbaker :: www.browneyedbaker.com

One year ago: Beer-Battered Zucchini Fries
Two years ago: S’mores Brownies
Three years ago: Beer Waffles with Cinnamon-Caramel Apples
Four years ago: Zucchini Bread
Five years ago: Italian Bread

Crab Bisque

Yield: About 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A quick recipe for a robust and flavorful Crab Bisque

Ingredients:

2 tablespoons unsalted butter
⅓ cup finely chopped shallots
1 quart (4 cups) seafood stock
1 cup white rice
¾ cup white wine
2 tablespoons tomato paste
16 ounces crab meat, divided
1¼ cups heavy cream
½ teaspoon salt
⅛ teaspoon cayenne pepper

Directions:

1. In a medium saucepan, melt the butter over medium heat. Add the shallots and saute until they are soft, about 5 minutes. Add the stock, rice, wine and tomato paste, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer for 25 minutes.

2. Stir two-thirds of the crab meat into the soup, then transfer it to a blender (work in batches if you have a small blender) and puree until smooth. Return the pureed soup to the saucepan and place over medium-low heat.

3. Stir in the remaining crab meat, cream, salt and cayenne pepper. Heat until the cream and crab meat are warmed through, about 5 minutes. Leftovers can be stored in the refrigerator for up to 2 days.

(Recipe adapted from Simply Recipes)

Share This Post...



36 Responses to “Crab Bisque”

  1. Averie @ Averie Cooks on August 12, 2013 at 12:20 am

    That is the prettiest crab bisque! I just love the color and I bet the flavor is amazing. And wine, tomato paste and heavy cream is always a win :)

    Reply

  2. Im going to try the Crab Bisque Ive never had it before but I love seafood and I lovmarye trying different things, that arent to complicated for my cooking skills! on August 12, 2013 at 1:24 am

    Im going to try the Crab Bisque I love seafood, and I also like to try my cooking skills, since I’ve been cooking for quite some years! and I do enjoy different seasonings, dishes, and ideas!
    MaryJane Hendrix

    Reply

  3. Chung-Ah | Damn Delicious on August 12, 2013 at 2:51 am

    I love that this can be made in less than an hour!

    Reply

  4. Pieliekamais on August 12, 2013 at 3:46 am

    It looks great!

    Reply

  5. Didgie on August 12, 2013 at 6:31 am

    Yum… this looks so delicious! I can’t wait to try it!

    Reply

  6. Holly @ EatGreatBEGreat on August 12, 2013 at 8:01 am

    I love crab bisque!! This looks so amazing!

    Reply

  7. Belinda @themoonblushbaker on August 12, 2013 at 8:20 am

    Yum! I have not had this in ages as I though it was too hard to make, but your recipe is simple and looks great. Pass me a loaf of bread please and bowl of this goodness!

    Reply

  8. Tieghan on August 12, 2013 at 8:30 am

    I have only ever made lobster bisque, but your crab bisque looks so good! I love the color of this soup and how easy it is! YUM!

    Reply

  9. Cookbook Queen on August 12, 2013 at 8:48 am

    So creamy and perfect — I want a bowl of this for breakfast!! (can you believe I’ve never had Crab Bisque? Whomp Whomp – sad face)

    Reply

  10. Pamela @ Brooklyn Farm Girl on August 12, 2013 at 10:02 am

    I love how creamy this is. I just want to curl up with it on a Fall evening! :)

    Reply

  11. Alley @ Alley's Recipe Book on August 12, 2013 at 12:29 pm

    Can’t wait to try this! I love lobster bisque… just thought it would take forever to make.

    Reply

  12. Arthur in the garden! on August 12, 2013 at 12:58 pm

    Yummy!

    Reply

  13. AnnMarie on August 12, 2013 at 1:35 pm

    Sounds wonderful! My husband is crazy for crab! Pinned! Thank you!

    Reply

  14. Lynne on August 12, 2013 at 2:48 pm

    I’ve never made crab bisque, only lobster bisque, from the Silver Palate cookbook where you make your own stock from lobster shells. I definitely think of it as a winter soup because I usually make it on new year’s day after a lobster feast we have had for the eve. Making the stock is actually really fun – with flaming the pan, etc., it makes you feel like you a Julia Child! But I digress, where do you buy seafood stock? I don’t remember seeing it at my supermarket. Trader Joe’s?

    Reply

    • Michelle on August 19th, 2013 at 5:06 pm

      Hi Lynne, I’ll have to check out that lobster bisque recipe! I bought the seafood stock at my grocery store, but it’s an enormous store that carries a lot of specialty items.

      Reply

  15. Tricia @ Saving room for dessert on August 12, 2013 at 8:17 pm

    Wow – that is a beautiful bowl of soup! Quick and easy and delicious? Bonus!

    Reply

  16. Becki's Whole Life on August 12, 2013 at 9:03 pm

    Definitely a memorable soup and I agree that it is a warm, creamy soup that you can eat in the summer when crab is in season. My husband’s family is from Maryland and I have had some wonderful crab bisque’s before but have never had a good recipe to make it myself. I want to try this right now. Sounds like a perfect recipe.

    Reply

  17. Sues on August 13, 2013 at 12:28 am

    I’ve never made crab bisque, but this looks so quick and delicious! And pretty, too :)

    Reply

  18. Sara on August 13, 2013 at 10:40 am

    serious swoon over this… making me hungry just reading the ingredients! trying immediately….!

    xx
    sara | http://www.late-afternoons.com |

    Reply

  19. Ashley @ Wishes and Dishes on August 13, 2013 at 11:23 am

    I love any bisques!! Yours looks awesome!

    Reply

  20. Jen @ Jen's Favorite Cookies on August 13, 2013 at 11:41 am

    I’ve never been much of a seafood person, but I’m trying to learn to appreciate it more. I find crab to be a good middle ground, which means I must make this bisque! I bet my family would adore me if I did!

    Reply

  21. Anna Wing on August 14, 2013 at 8:09 am

    Is that 1 cup cooked or raw rice?

    Reply

  22. Andrea on August 14, 2013 at 3:47 pm

    Does this bisque freeze and reheat well? I love to make soups in big batches and freeze small portions for lunch!

    Reply

    • Michelle on August 19th, 2013 at 5:22 pm

      Hi Andrea, Yes! I actually froze this before leaving on vacation :)

      Reply

  23. Alex Dumpfree on August 18, 2013 at 11:01 am

    The creme texture of this bisque is seems yummy! I’m gonna try this soon.

    Reply

  24. Kelly on September 7, 2013 at 2:36 pm

    Have loved every recipe on your site, except for this one and I love bisque. Made it exact to recipe but it was pasty and thick, not like any bisque I’ve had. I think the blending of the rice made it really thick and starchy. I also missed the sherry added at the end to give it that true bisque flavor. But, anything with crab and cream can’t be all bad :-)

    Reply

  25. morri on September 29, 2013 at 1:41 pm

    I made it, and it didn’t turn out that good. I’m not sure if this soup really needs as much as one whole cup of rice and whether the rice needs to be blended. I followed the recipe to the letter, and what I got didn’t resemble soup at all. It was so thick, it looked almost like groats! I had to add three cups of stock (luckily, I’d made more than I needed) to achieve a somewhat soup-like consistency. The taste was more or less all right.

    Reply

  26. Rachel on October 3, 2013 at 7:19 pm

    I made it this evening – it’s delicious!!! Great recipe! Also pinned it!

    Reply

  27. Troy on December 31, 2013 at 10:21 pm

    $50 down the drain. That is the worst recipe for bisque we have ever tasted. The flaw is in adding rice. We literally just dumped it down the drain. Thanks for ruining our New Years Eve dinner with this poor excuse of a recipe.

    Reply

  28. Britany on January 21, 2014 at 10:50 pm

    This either had way too much rice, or way too little liquid. I followed the instructions exactly as they were written and it was the consistency of baby food. Very disappointing considering the price of crab.

    Reply

  29. Jane on January 26, 2014 at 12:13 pm

    Wow, Troy, no need to be rude! I liked the flavor and ease of this bisque, but I would agree that it needs less rice. Thanks for a good base recipe!

    Reply

  30. Allie on January 27, 2014 at 8:51 pm

    I had the same problem with the rice that some other people mentioned, although instead of dumping it down the drain, we added much more stock and it ended up really good.

    Reply

  31. Emma on May 12, 2014 at 5:11 pm

    Just got some fresh crabs yesterday & would love to try this recipe. Just wondering exactly what type of wine to use (I am awful when it comes to wines & would likely end up with a dry when a sweet was needed or vice versa).

    Reply

    • Michelle on May 13th, 2014 at 9:00 am

      Hi Emma, A chardonnay would work well with this.

      Reply

  32. Rathnasiri Pathirane on June 4, 2014 at 12:46 pm

    Creamy and wonderful. I like very much.

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)