Crab Bisque

No ratings yet

Crab Bisque

Crab Bisque
Servings 4


  • 1/4 cup unsalted butter
  • 2 tablespoons half and half
  • 1/3 cup tomato sauce
  • 2 teaspoons mustard seed
  • 1/4 cup fresh chopped Italian parsley
  • 2 potatoes peeled and chopped
  • 2 bay leaves
  • 1/2 teaspoon coarse ground pepper
  • 1 tablespoon chopped pimento
  • 2 cloves garlic quartered
  • 1 1/2 stalks celery chopped
  • 1 small onion chopped
  • 4 quarts water (16 c


  • 1. Remove all the crab meat from the shells and set it aside.

    2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

    3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.

    4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.