This delicious crab bisque recipe has a sweet and creamy delicate flavor that is simply out of this world. It’s a must try dish that can compliment any meal or, with a couple of chunks of crusty French bread and a salad, can easily handle main course duty.
This soup is so tasty it makes a special occasion of any meal. It’s as good as you would get at a fine seafood chalet.
When I was young, we lived in New Jersey, only a hop, skip and a jump from the ocean. We had crab, lobster and all kinds of fresh fish for dinner on a regular basis. My Mom and Grandmother used to make crab with spaghetti sauce. You haven’t lived until you have tasted crab in spaghetti sauce. Well, enough about that. That’s another recipe page.
When we moved out to California, some years ago, we were about 80 miles away from any large bodies of water. Therefore, it was not as easy to get fresh seafood. So, having crab or lobster became a rare treat for our family.
I still live far from the ocean and fresh fish gets even harder to find. I can order it over the internet. However, that can be quite pricey. That’s why, whenever I am able to obtain some fresh or even frozen lump crab meat, I jump on it and dig out my favorite crab bisque soup recipe.
Sweet and Creamy Delicacy, Crab Bisque Recipe
- 2 tbls butter or margarine
- 1 medium bell pepper, cored, seeded and finely chopped (optional)
- 2 stalks of celery, finely chopped
- 2 tbls flour
- 1 8oz bottle of clam juice
- 1/4 cup dry sherry
- 1/2 cup heavy cream, at room temperature
- 1 1/2 cups half and half, at room temperature
- salt and pepper to taste
- 6 ozs fresh or frozen lump crab meat (you can use imitation crab meat but the soup will suffer)
- In a medium 3 quart saucepan, over medium heat, melt butter. Add bell pepper, if using, and saute for about 8 minutes or until soft. Add celery, saute an additional 7 or 8 minutes. Blend in flour. Gradually whisk in clam juice, stirring constantly until smooth. Add sherry and continue stirring for 2 or 3 minutes.
- Add cream and half and half. Reduce heat and simmer very low and slow uncovered for 25 to 30 minutes, never really letting soup come to a boil and stirring often. Taste soup and add salt and pepper to taste. Add room temperature crab meat and simmer another minute or so until heated through. This soup is great served with mushrooms sauteed in butter and a little white wine. Accompanied by a warm baguette of sourdough French bread, this soup becomes a special meal everyone will relish.