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Crab Bisque Recipe

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. YIELD:4 servings


  • 1/2 cup chopped celery
  • 2 tablespoons chopped onion
  • 1/4 cup butter or margarine
  • 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


  • 1. In a 3-qt. saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour; gradually add milk. Bring to a boil; boil for 2 minutes, stirring constantly. Add bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Reduce heat; cover and simmer for 45 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired. Yield: 4 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts

1 cup: 355 calories, 23g fat (14g saturated fat), 119mg cholesterol, 849mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 17g protein.

Reviews for Crab Bisque

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Reviewed 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
Reviewed 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
Reviewed 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!"

Reviewed 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."

Reviewed 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!"

Reviewed 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!"

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