The Most Incredible Crab Bisque


crab bisque

Growing up on the south shore of Long Island gives you plenty of reason to eat fresh seafood as often as you can.  You have your choice of hundreds of restaurants right on the water and as you’re enjoying your glass of wine overlooking the harbor, you can watch the boats come to dock full of fresh seafood.   The seafood is SO fresh, which is why I loved living there so much.

And if you love seafood as much as I do, then starting your meal with any one of the freshly made bisques is one of the best parts.

Being a transplant to the Midwest, I have tried ‘their’ version of seafood or crab bisque and didn’t find the depth I was looking for.  The seafood was usually frozen or imitation at best.

I called around to a few friends back home and compiled some recipes to play with.  This bisque is so close to what I had back home.  I’m very proud of this recipe and think it ROCKS!!

One thing I do have to say though is, PLEASE do NOT use imitation crab meat.  If you’re going to make this bisque, please spend the extra money and get REAL crabmeat.  You can get it from your local seafood market or it comes in a 12 oz can at your supermarkets seafood section.

This soup will KNOCK YOUR SOCKS OFF!


The Most Incredible Crab Bisque

5 from 1 reviews

This decadent thick crab bisque is full of real crab meat, seasoned perfectly and thickened with cream. For an extra layer of flavor and depth, sherry is added at the end.


  • 1/4 cup organic butter
  • 1/4 cup flour
  • 1/2 tsp salt & pepper
  • 1 1/2 tsp chicken base
  • 1/4 cup onion chopped very finely
  • 1 1/2 cups organic heavy cream, warmed
  • 1 1/2 cups whole organic milk, warmed and separated 1 cup and 1/2 cup
  • 8 oz REAL canned crabmeat
  • 1/2 cup sherry


  1. In a medium saucepan melt the butter over med/low heat
  2. When melted, add the onion and cook until the onion is tender, but not browned. Approx 3-4 min
  3. Add the flour, salt and pepper and chicken base, stir and cook 1 min more to burn off any raw flour taste, stirring frequently
  4. Warm the milk and the heavy cream in the microwave just until warm
  5. Slowly add 1 cup milk (reserving the other 1/2 cup until later) and then the heavy cream
  6. Add the crab
  7. Cook on medium for 5 minutes until thick, stirring constantly
  8. Add the remaining milk and then add the sherry
  9. Continue cooking until warmed through making sure to NOT BOIL
  10. Serve warm or at room temperature


All nutrition information is approximate

Calories 430; Fat 37 gr; Cholesterol 124 mg; Sodium 447 mg; Carbs 14.4 gr; Fiber .3 gr; Sugar 3.2 gr; Protein 7.3 gr


  • Serving Size: 6 servings

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂


Print Friendly, PDF & Email


  1. Anonymous says:

    been craving a tasty bisque soup. did not have sherry, added 1 tbsp. ACV and it may have been a bit too much, had to add more cream and flour but, definetly tasty! next time I may add carrots and corn to up my veggie intake.

    • I haven’t thought about making this soup in quite some time. Thanks for the reminder. The picture could use some updating as well b/c it really is a kick ass soup if I do say so myself 😉

  2. Anonymous says:

    Thank you so much for this. I have been looking for something like this. I just made it and my family loved it and so do I. I added a little cayenne pepper. I’m a little spicy.

  3. Anonymous says:

    Can you refrigerate? After being made and serve the next day?

  4. I’m eating low carb so I subbed out flour with almond flour and it was delicious! I opted out of the sherry because I’m 18 and I don’t have it around the house, definitely making this recipe again!

  5. Anonymous says:

    Why not a good seafood stock instead of chicken base??

  6. T Maxwell says:

    I added Sheri last.. Tasted it just before and loved it. Added Sheri didn’t love it.. Personal preference.

  7. what is chicken base? I can’t find it at the store!
    And is 1.5 teaspoons the right amount??

  8. How much does this make exactly? Thank you!

  9. thank you so much Judith!

  10. Thanks for sharing, this is a fantastic blog.Really thank you! Awesome.

  11. Can you use chicken stock instead of sherry?

  12. The sherry gives this soup a gorgeous flavor and I have not omitted it so I really can’t comment on how it would come out. Go ahead and give it a try and let us know what you thought of it!

Speak Your Mind