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Sweet and Creamy Delicacy, Crab Bisque Recipe

Sweet and Creamy Delicacy, Crab Bisque Recipe

Course Soup
Cuisine international
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 380kcal


  • 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.