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The Best Crab Bisque Recipe
Ash Tyrrell

The Best Crab Bisque Recipe

The first time I made this crab bisque, I felt like I had created something special right in my own kitchen. The smooth, creamy texture paired with the fresh crab flavor made me instantly fall in love with it.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter – for sautéing the veggies and adding richness.
  • 1 medium yellow onion finely diced – gives a sweet and savory flavor base.
  • 2 stalks celery chopped small – adds freshness and depth.
  • 3 cloves garlic minced – brings out a wonderful aroma.
  • 3 tablespoons all-purpose flour – helps thicken the bisque without making it heavy.
  • 2 tablespoons tomato paste – adds tang and depth of flavor.
  • 1 teaspoon Old Bay seasoning – enhances the seafood taste beautifully.
  • A pinch of salt – balances all the flavors.
  • 4 cups of fish stock or vegetable broth – builds that seafood richness.
  • 2 bay leaves – for a gentle herby layer.
  • 1 cup half and half – makes the bisque creamy and smooth.
  • 2 teaspoons lemon juice – brightens the flavors so it’s not too heavy.
  • 1 pound lump crab meat divided – half goes in the bisque, half for garnish.
  • 2 tablespoons fresh parsley chopped – the perfect finishing touch.

Method
 

  1. I start by melting the butter in my Dutch oven. Once it’s hot, I add the onion and celery, letting them soften for a few minutes until they smell sweet and savory. Then I toss in the garlic and cook it just long enough to release its aroma.
  2. Next, I stir in the flour, tomato paste, Old Bay seasoning, and a little salt. I cook this mixture for a few minutes to get rid of the raw flour taste. This step creates the deep, flavorful base that makes the bisque taste so luxurious.
  3. I slowly pour in the fish stock, whisking as I go so it all blends smoothly. I drop in the bay leaves and let everything simmer gently for about 15–20 minutes. This gives the broth time to soak up all that wonderful flavor.
  4. After removing the bay leaves, I add the half and half and lemon juice. Then I use my immersion blender (or sometimes a regular blender) to puree the mixture until it’s silky smooth. That’s when it really starts looking like a bisque.
  5. I stir in half the crab meat so it can warm through without falling apart. The rest of the crab I save for topping, which makes the dish feel extra special when serving.
  6. Finally, I ladle the bisque into warm bowls and top each one with a spoonful of the reserved crab. A sprinkle of parsley makes it fresh and bright. That’s when it’s ready to enjoy!

Notes

  • I always use fresh lump crab meat when I can—it gives the best flavor.
  • I don’t over-blend; leaving a little texture makes the bisque more satisfying.
  • A little squeeze of lemon goes a long way in keeping it from feeling too heavy.
  • If I want it thicker, I let it simmer uncovered for a bit or add an extra sprinkle of flour.