Soups, Stews, & Chowders

Creamy Crab Bisque

By Yankee Magazine

Jun 20 2017


Clam chowder may have a rival for the title of the quintessential New England soup. This Creamy Crab Bisque has all the satisfaction of meaty seafood and flavorful minced vegetables in a light, creamy broth. It’s hearty, savory, and easy to make. Use it as a winter warm-up or a fresh summer course. Once you try this delicious crab bisque, you will certainly make it again.


6 servings


1 pound fresh crabmeat (preferably Maryland backfin crab)
5 tablespoons butter
1/2 cup finely minced celery heart
3/4 cup finely minced green onion
2 tablespoons finely minced carrot
1-1/2 teaspoons finely minced garlic
1 teaspoon ground ginger
1/4 cup flour
1-1/4 cups chicken broth
1-1/4 cups whole milk
2 pinches cayenne pepper
2 pinches ground nutmeg
1/4 teaspoon salt
pinch of white pepper
1/4 teaspoon dried lemon peel
1-1/4 cups light cream
1/4 cup dry sherry


Pick over the crabmeat for cartilage and return to the refrigerator. Melt the butter in a 4-quart saucepan. Add the celery, green onion, carrot, garlic, and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to a boil while stirring constantly. Add the cayenne, nutmeg, salt, white pepper, lemon peel, cream, and sherry. Heat thoroughly. Stir in the crabmeat and cook until it is heated through. Do not boil. Serve immediately.