Easy Crab Bisque
This easy crab bisque is smooth, rich, and full of delicate seafood flavor. Made with aromatic vegetables, white wine, and tender lump crabmeat, it’s a comforting homemade soup that feels special without being complicated.
Ingredients
- 4 tablespoon Unsalted butter
- 1 Medium Yellow Onion Chopped
- 2 Medium Stalks Celery Diced
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper Freshly ground
- 3 Garlic Cloves Minced
- 3 tablespoon Tomato Paste
- 2 teaspoon Old Bay Seasoning
- 4 tablespoon All-purpose Flour
- 120 ml Dry White Wine
- 700 ml Fish Stock or Seafood Stock
- 3 Dried Bay Leaves
- 120 ml Whole Milk
- 120 ml Light Cream or Heavy Cream (for a creamy texture)
- 1 tablespoon Lemon Juice Freshly squeezed
- 450 g Lump Crabmeat Divided
- 1 tablespoon Fresh Parsley Finely chopped
- Extra Virgin Olive Oil Optional
Instructions
- Melt the unsalted butter in a large pot over medium heat, then add the chopped onion and diced celery, season with kosher salt and black pepper, and cook until soft and translucent, about 7–8 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the tomato paste and Old Bay seasoning and cook for 1 minute.
- Sprinkle in the all-purpose flour and stir continuously to form a smooth roux, about 2 minutes.
- Pour in the dry white wine and cook for 1–2 minutes, stirring to remove any lumps.
- Add the fish stock, then add the bay leaves, whisk until combined, and simmer gently for 25 minutes. Remove the bay leaves and blend with a hand blender the soup with a hand blender until completely smooth.
- Stir in the milk, cream, and half of the crabmeat, then cook over medium-low heat, stirring occasionally, until just warmed through without boiling, about 5 minutes.
- Stir in the lemon juice, then taste and season with additional kosher salt as needed.
- Serve hot in bowls, topped with the reserved crabmeat and finished with finely chopped parsley and extra virgin olive oil.
Notes
Blend Until Silky: I like to blend for a full minute so the bisque turns completely smooth and creamy before I add the milk, cream, and crab.
Keep It Gentle After Dairy: I stick to medium-low heat once the milk and cream go in; if it boils, the texture can turn grainy.
Save Crab for the Top: I always hold some crab back for serving so every bowl looks generous, and you get those sweet crab bites right away.
Taste at the End: I add the lemon juice last, then do a final salt check so the bisque tastes bright and balanced.
Nutrition
Calories: 285kcal | Carbohydrates: 11g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1478mg | Potassium: 459mg | Fiber: 1g | Sugar: 4g | Vitamin A: 792IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 2mg
