crab bisque

Hearty, creamy and super delicious — this easy and indulgent crab bisque is on the table and ready to eat in less than an hour! Substitute coconut milk for heavy cream for a version with less dairy or add a few chili flakes to spice it up!

Several years ago, when I lived on the coast, I got through the cold winters by regularly indulging in a huge bowl of lobster bisque. Unfortunately, lobster is crazy expensive where I currently live, which means I’ve gone far too long without a good seafood bisque. So when I came across lump crab meat on sale this weekend, I knew exactly what I had to do. Enter this delicious, creamy and super easy crab bisque!

This crab bisque recipe is so simple and ready to serve in less than an hour. Perfect for a weeknight meal! There are a few ways you could alter the soup. If you’re lactose intolerant like me, just substitute the heavy cream for coconut milk. I’ve tried it both ways and there’s not a huge difference in taste – both are delicious! Also, the base soup is sooo good with crab, but it would be just as fantastic if you decided to stir in lobster meat or even shrimp instead.

crab bisque

serves: 4-6 prep time: 10 minutes cook time: 40 minutes 40 minutes

Rating: 5.0/5

( 1 voted )

print

ingredients

• butter 50 g (3 tbsp)
• onion 1 large
• carrot 2 medium
• garlic 3 cloves
• tomato paste 2 tbsp
• flour 2 tbsp
• paprika 1 tsp
• crushed tomatoes 400 g (14 oz)
• chicken broth 1 l (4 c)
• white wine 60 ml (¼ c)
• heavy cream* 250 ml (1 c)
• salt and pepper to taste
• lump crab meat 200 g (7 oz)
• green onion 3 stems

instructions

1. Finely dice the onion and carrots and mince the garlic.
2. Heat the butter in a large pot over medium heat. Add the onion and carrots and cook until the onion becomes translucent.
3. Add the garlic and cook for an additional 1-2 minutes.
4. Add the tomato paste, flour and paprika and mix well.
5. Add the tomatoes and pour in the chicken broth and white wine.
6. Bring the soup to a boil, then immediately reduce to medium-low heat. Cover and cook for 30 minutes.
7. Transfer the soup to a blender and puree until smooth. Alternatively, use an immersion blender to blend the soup in the pot.
8. Transfer the soup back to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. Mix in the crab and cook over low heat until the crab is warmed through.
10. Garnish with chopped green onion.

notes

heavy cream
For a dairy-free version, you can substitute the heavy cream with coconut milk. I've tried this soup both ways and it's always delicious!