Print

Crab Bisque

A quick recipe for a robust and flavorful Crab Bisque
Course Appetizer
Cuisine American
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Servings 4 servings
Calories 652 kcal
Author Michelle

Ingredients

  • 2 tablespoons unsalted butter
  • cup finely chopped shallots
  • 1 quart seafood stock (4 cups )
  • 1 cup white rice
  • ¾ cup white wine
  • 2 tablespoons tomato paste
  • 16 ounces crab meat divided
  • cups heavy cream
  • ½ teaspoon salt
  • teaspoon cayenne pepper
US Customary - Metric

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 Notes

Nutritional values are based on one serving

Nutrition Facts
Crab Bisque
Amount Per Serving
Calories 652 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 164mg55%
Sodium 2087mg91%
Potassium 656mg19%
Carbohydrates 42g14%
Sugar 1g1%
Protein 30g60%
Vitamin A 1445IU29%
Vitamin C 10.1mg12%
Calcium 191mg19%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.