Crab Bisque Recipe

Name: Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon oil; 3 large shallots, minced; 5 cups fish stock (chicken stock may be substituted); 2 cups heavy cream; kosher salt (to taste); freshly ground white pepper; 1 lb lump crabmeat; 1/2 cup dry sherry (may also use dry Masala or Madeira); minced fresh tarragon or minced fresh flat-leaf parsley (for garnish)

Servings: persons

1 tablespoon unsalted butter
1 tablespoon oil
3 large shallots, minced
5 cups fish stock (chicken stock may be substituted)
2 cups heavy cream
kosher salt (to taste)
freshly ground white pepper
1 lb lump crabmeat
1/2 cup dry sherry (may also use dry Masala or Madeira)
minced fresh tarragon or minced fresh flat-leaf parsley (for garnish)

1
Pick over crab for any bits of shell fragments.
2
In a large pot, combine butter and oil and saute shallots until translucent.
3
Add stock and cream and season to taste with salt and pepper.
4
Simmer mixture on low heat for 3-4 minutes.
5
Add crabmeat and heat through.
6
Stir in sherry and cook until heated, 2-3 minutes.
7
Check for seasoning.
8
Serve hot, garnished with minced tarragon (or parsley if that's what you have), if desired.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon oil, 3 large shallots, minced, 5 cups fish stock (chicken stock may be substituted), and more.

Yes, Crab Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Bisque

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