Crabmeat Bisque Made Easy

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 542 Calories

Ingredients

• 3 tablespoons butter
• 1 pint heavy whipping cream
• ¼ cup minced onion
• ½ teaspoon paprika
• ⅛ teaspoon ground white pepper
• ½ cup diced celery
• cooking spray
• 1 pint half-and-half
• ¼ teaspoon ground thyme
• ¼ teaspoon seafood seasoning (such as Old Bay®)
• ¼ teaspoon kosher salt, or to taste
• ½ cup milk (Optional)
• 2 cups cooked crabmeat
• ¼ cup rice flour
• 1 cup seafood stock, or more as needed

Recipe Instructions

Step 1

Spray a stockpot with cooking spray.

Step 2

Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.

Step 3

Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.