Crabmeat Bisque Made Easy

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.


Recipes · Soups, Stews and Chili Recipes · Bisque Recipes


Prep Time: 15 mins
Cook Time: 25 mins
Servings: 6
Total Time: 40 mins
Yield: 6 servings

Ingredients

Ingredients List

  • cooking spray

  • 3 tablespoons butter

  • ½ cup diced celery

  • ¼ cup minced onion

  • ½ teaspoon paprika

  • ¼ teaspoon seafood seasoning (such as Old Bay®)

  • ¼ teaspoon ground thyme

  • ¼ teaspoon kosher salt, or to taste

  • ⅛ teaspoon ground white pepper

  • ¼ cup rice flour

  • 1 cup seafood stock, or more as needed

  • 1 pint half-and-half

  • 1 pint heavy whipping cream

  • ½ cup milk (Optional)

  • 2 cups cooked crabmeat


Directions

  1. Spray a stockpot with cooking spray.

  2. Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.

  3. Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Cook's Note:

All-purpose flour can be used in place of rice flour.

Chicken or vegetable stock can be substituted for seafood stock.

Shrimp or lobster can be substituted for crab.

You can add chopped potatoes and carrots if desired.


Nutrition Facts (per serving)

Nutrition Facts
542 Calories
47g Fat
14g Carbs
17g Protein


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