Crab Bisque

Content… Bisque vs. Chowder Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Delicious Crab Recipes to Try Conclusion

Crab Bisque vs. Crab Chowder

I’m glad you asked. Both soups are a seafood lover’s dream, and both are creamy and delicious. However, they differ in textures. Bisques are smooth, while chowders are chunky with biteable bits of potato, corn, etc. Purists will argue that bisque and chowder only apply to seafood soups. However, they’ve also become terms for other kinds of soups over the years.  

Recipe Ingredients

1. Crabmeat – The heart and soul of this recipe is crabmeat because it’s a crab bisque, after all. If you wonder if you can use imitation crabmeat, it’s with a heavy heart that I admit you can. Please don’t, though! It’s absolutely amazing when you use the real deal.
2. Veggies and Spices – Onion, garlic, celery, carrots, fresh thyme, cayenne pepper, paprika, Creole seasoning, and a bay leaf create a delectable array of flavors that marry beautifully with the crab. 
3. Tomato Paste – Some people leave out the tomato paste of their crab bisque, but I think it adds a depth of flavor that is to die for! 🤤
4. White Wine – I’m all about layers of flavor, and this ingredient adds a non-negotiable layer if you ask me. Of course, if you don’t want to use wine, you can substitute it with a teaspoon of white wine vinegar. 
5. Heavy Cream – This ingredient is a must to get that luscious creamy texture. 
6. Seafood Stock – This is the real base of this creamy crab bisque. You can sub it with vegetable or chicken stock, but seafood stock definitely makes a difference in the final product’s quality. 👌

How to Make Crab Bisque

Create Your Bisque Base

• Prep the Crabmeat – If you decided to do this totally from scratch, cook the crab legs, then remove the meat, and set aside. (Photos 1-2)
• Melt Butter – Place a large, heavy pot over medium heat, melt the butter, and then drizzle in the olive oil. 
• Saute the Veggies – Next, add the onion, garlic, celery, carrot, and thyme. Cook until the vegetables are soft and the garlic is fragrant, stirring occasionally for about 5 minutes. (Photo 3)
• Add Tomato Paste – Then add the tomato paste and simmer until it coats the vegetables, about 2 minutes. (Photos 4-5)
• The Roux – Sprinkle flour over the vegetables and cook until smooth and the flour fully absorbs the fat, about a minute. (That helps to thicken the soup later.) (Photos 6-7)
• Spice It Up – Add the wine, Worcestershire sauce, Creole seasoning, paprika, cayenne, pepper, and bay leaf. Then stir to thoroughly combine all the ingredients. (Photo 8)
• Make It Soup – Next, add the seafood stock. Reduce the heat and let your bisque simmer until the liquid is reduced and the flavors meld, stirring occasionally for 8-10 minutes. (Photo 9)
• Taste Test – Taste and season it with salt and pepper as needed.
• Final Stretch – Remove the bay leaf and pour the bisque into a blender. Puree in small batches to prevent pressure from building up inside. (Photo 10)

Create Crab Bisque

• The Cream – Return the bisque to the pot, placing it over medium-low heat, and stir in the heavy cream and half of the crab meat. (Photos 11-12)
• Heat – Simmer until it’s just warmed through, about 5 minutes.
• Serve – Divide the bisque among your serving bowls and top with the remaining crab meat. Garnish with chives before serving, and enjoy!

Recipe Variations

1. Up the seafood ante by adding other seafood to the finished product. This soup would taste amazing with tiny shrimp, cooked lobster, or bay scallops. 
2. You can add a spoonful of sour cream to each bowl of bisque as you serve it to give it a little extra tang and enhance the presentation.
3. If you would like a milder version of this soup, simply leave out the cayenne pepper and maybe even the Creole seasoning, depending on how mild you want to go. 

Tips and Tricks

1. While I usually puree this soup in a blender in small batches, you can use a stick blender in the pot until it’s smooth to save a little time and cleanup.
2. Don’t forget to stir frequently. Since heavy cream is a prominent ingredient here, you’ll need to stir quite often, scraping the bottom of the pot to keep it from burning. 
3. Be careful not to overcook the crab. After adding the crab, your bisque is done as soon as it is heated through. Overcooked crabmeat can be tough and chewy. 

Make-Ahead Instructions

Bisque stays good in the fridge for a few days or in the freezer for a couple of months, which means you can totally make this meal ahead of time if you want. Simply follow the storage and reheating instructions below. 

Serving and Storage Instructions

Serve crab bisque hot off the stove in your favorite bowls or even mugs with plenty of pretty garnishes like oyster crackers, crabmeat, scallions, chives, and shallots. 😍

Store leftover crab bisque in a sealable container in the fridge for 2-3 days or freezer for up to two months. 

To reheat your bisque, allow it to thaw in the fridge overnight if it’s frozen. Place refrigerated crab bisque back in a pot on the stovetop on low to medium heat until it is heated through. The microwave will do the trick too. 😉

FAQs

What to Serve With Crab Bisque

If you know me, you know the answer. Bread, bread, and more bread. 😆 Homemade breadsticks, Southern-style cornbread, garlic knots, homemade garlic bread, or your favorite kind of bread will all be the perfect dippable sidekicks to this beautiful crab bisque. 

If making your bisque the main course, try serving it with a wedge salad or Fattoush salad to round out the meal. 

More Delicious Crab Recipes to Try

1. Crab-Stuffed Shrimp
2. Baked Crab Legs in Butter Sauce
3. Crab Rangoon
4. Maryland Crab Cakes
5. Southern Seafood Boil
6. Crab Salad

Conclusion

So go ahead and give this bisque a whirl. I promise you’ll love it! Please comment below to let me know how it turned out for you.