Return to Content

Creamy Crab Bisque

Creamy Crab Bisque
7 votes, 4.71 avg. rating (92% score)

Yield: 6 servings

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.
Creamy Crab Bisque


  • 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.
Updated Monday, March 24th, 2003
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

4 Responses to Creamy Crab Bisque

  1. Anonymous June 13, 2006 at 2:29 am #

    Excellent crab dish!!!

  2. Gillian Stott February 6, 2009 at 9:43 pm #

    I made this soup using leftover king crab legs. My family told me I could sell it in a fancy restaurant. Very filling, but very good!

  3. lilli arader September 27, 2010 at 8:47 pm #

    So delicious, everything you hope and expect from a crab bisque, this is going in my binder!

  4. Anonymous February 10, 2013 at 7:54 pm #

    Made it with left over shrimp and a pound of imitation crab…. was wonderful. Will add some corn next time.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111