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Crab Bisque

I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    4 servings


  • 1/2 cup chopped celery
  • 2 tablespoons chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2-1/2 cups milk
  • 2 beef bouillon cubes
  • 1 cup half-and-half cream
  • 1 can (6 ounces) crabmeat, drained
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon Creole seasoning
  • 1/8 to 1/4 teaspoon pepper


  • In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.
Nutrition Facts
1 cup: 355 calories, 23g fat (14g saturated fat), 119mg cholesterol, 849mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 17g protein.

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  • Dianne
    Jan 21, 2019


  • randcbruns
    Jan 2, 2017

    I have been looking for a good bisque recipe since I had it on a trip lately. This was just what I was looking for. This has great flavor and was simple to make.

  • Sue Zappa
    Jan 21, 2015

    This was a delicious seafood recipe. I substituted imitation crab for the crabmeat & it worked very well. Left out the mushrooms only because I didn't have any on hand. Also, put the full amount of Cajun seasoning in the bisque while cooking & my family loved it. In fact, I'd say it's the seasonings that give this bisque its unique flavor! Will definitely make again.

  • Gramma Amy
    Jan 7, 2014

    This bisque is phenomenal - every bit as good as any I've tasted in all of the seafood restaurants I love to visit in my travels. And very easy to make!

  • smclarty
    Apr 24, 2013

    This bisque is ABSOLUTELY DELICIOUS!!! I left out the mushrooms, but otherwise made the recipe exactly as written. As good as any restaurant crab bisque - maybe even better. This recipe goes in my "keeper" file and I will make it many times again, I'm sure.

  • ShawnaW.
    Mar 22, 2013

    Delicious! This coverts well to gluten and dairy free. I had left over crab stuffed mushrooms that weren't fresh enough to eat but didn't want to throw them out. I just made the rest of the soup with 3.5 cups of almond milk to substitute the whole milk & cream & gluten free flour. Then I blended the whole thing and it came out super thick and creamy - didn't miss the cream at all!

  • shangirl
    Aug 17, 2011

    No comment left

  • beckyhamilton_08
    Apr 25, 2010

    This was an excellent recipe. I've made it twice. The first time I followed the directions. The second time, I substituted the crabmeat for lobster. Although it was a little pricier, I thought it was even better!