What even is crab bisque? It's an old-school creamy soup that's perfect for a special occasion. It's also easy as hell. Here's everything you need to know.

Where do I find seafood stock?

While you can make your own, it's not a fun task. We much prefer to pick some instead. Most supermarkets will have some form of fish or seafood stock.

Do I need to use seafood stock?

Nope. Fish stock is definitely preferable (it tastes best with the crab), but in a pinch, you can use vegetable stock.

Why is there flour?

After sautéing the veggies, you'll want to stir in some flour. It'll help thicken the soup to make it smooth and creamy.

Do I need an immersion blender?

No. But it's one of our favourite kitchen tools because you can blend soups directly in the pot. If you don't have one, a regular blender will work too. Just puree the soup in batches.

Does the crab get blended?

NO. That just sounds wrong, right?! It gets stirred right before serving.

Can I make the crab ahead of time?

You can make the base of the soup up to 3 days ahead. But hold off on adding the crab until you're planning on serving it.

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 55 mins


  • 3 tbsp.


  • 1

    medium onion, finely chopped

  • 2

    stalks celery, finely chopped

  • salt

  • Freshly ground black pepper

  • 1 tsp.

    Old Bay seasoning

  • 2

    cloves garlic, crushed

  • 2 tbsp.

    tomato pureé

  • 3 tbsp.


  • 1 L

    fish stock (or low-sodium vegetable stock)

  • 240 mL

    dry white wine

  • 1

    bay leaf

  • 120 mL

    double cream

  • 450 g

    lump crab meat

  • Freshly chopped parsley, for garnish


  1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
  2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavours meld, stirring occasionally, 30 minutes.
  3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in double cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
  4. Divide among bowls and garnish with remaining crab meat and parsley before serving.

2023-03-23T15:25:13Z dg43tfdfdgfd