Rich, Creamy Crab Bisque with Jumbo Lump Crab
Velvety and full of sweet crab flavor, this homemade crab bisque is the ultimate comfort soup. Garnish with microgreens and black pepper for an elegant finish. A comforting, restaurant-worthy soup that’s perfect for making ahead and freezing for later.
Servings: 8 servings
Calories: 307kcal
Equipment
Ingredients
- 2½ cups onion, diced, about 1 onion
- 1 cup carrot, diced, 1 or 2 medium carrots
- 1 cup fennel, diced, about 1 fennel
- 1 large potato, peeled and diced
- 2 cloves garlic, peeled and smashed
- 3 sprigs thyme
- 3 sprigs tarragon
- 2 Tbsp tomato paste
- 1 cup Cognac, see note
- 3 cups shellfish stock
- 1 cup heavy cream
- 1 lb jumbo lump crab meat
- Fresh lemon
- Microgreens, such as arugula
- Kosher salt
- Freshly ground black pepper
Instructions
- Sweat the veggies. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and fennel, then cook for 5–7 minutes, stirring occasionally, until softened but not browned.
- Build the base. Add diced potato, 2 crushed garlic cloves, and 3 sprigs each of thyme and tarragon (tied together with kitchen twine). Season with 1 tsp Kosher salt and ¼ tsp black pepper. Stir in 2 Tbsp tomato paste, breaking it up and cooking for 1–2 minutes to deepen the flavor.
- Deglaze and simmer. Pour in 1 cup Cognac. Either carefully ignite with a long lighter to burn off the alcohol, or let it simmer until reduced and the alcohol has cooked off. Add 3 cups seafood stock, bring to a gentle simmer, and cook for 30 minutes, until the vegetables are very tender.
- Blend until silky. Remove and discard the herb bundle. Use an immersion blender to purée the soup until completely smooth (or transfer carefully to a blender). For an ultra-luxurious texture, pass the soup through a fine-mesh sieve to remove any remaining solids.
- Finish the bisque. Stir in 1 cup heavy cream, then fold in 1 lb fresh crab meat, reserving a small amount for garnish. Taste and adjust seasoning as needed (you’ll likely add about ½ tsp more Kosher salt, depending on your stock). Squeeze in the juice of ½ lemon and stir gently to combine.
- Serve. Ladle into bowls and top with reserved crab, a tiny pinch of flaky sea salt, microgreens (or fresh herbs), and freshly ground black pepper. For an elegant finish, drizzle about 1 tsp heavy cream over each bowl. Serve immediately while hot.
Notes
- Seafood swap: Lobster or shrimp can replace crab—any crustacean works beautifully.
- No Cognac? Use white wine or sherry. The depth will vary, but it’s still delicious.
- Traditional thickener: Add 2–3 Tbsp rice with the seafood stock and simmer 20 minutes before puréeing.
- Don’t skip the cream. It’s what transforms this from seafood soup into true bisque—rich, silky, luxurious.
Nutrition
Calories: 307kcal | Carbohydrates: 18g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 830mg | Potassium: 643mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3249IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 2mg
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