For an even smoother texture, use an immersion blender to blend the bisque before adding the crabmeat. Be careful not to over-blend, as this can make the bisque gummy. Taste and adjust seasoning as needed. A pinch of cayenne pepper can add a delightful warmth. Garnish with fresh parsley, a drizzle of cream, or a sprinkle of paprika for an elegant presentation. If you don't have rice flour, all-purpose flour can be used, though the bisque may not be gluten-free.
Crabmeat Bisque Made Easy
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS49
Indulge in the luxurious simplicity of Crabmeat Bisque Made Easy, a velvety smooth soup that delicately balances richness and lightness. Its enchanting aroma will beckon you from the kitchen, promising a taste of pure comfort and elegance in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol195 mg
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Fiber1 g
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Protein17 g
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Saturated Fat29 g
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Sodium459 mg
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Sugar2 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Base: Spray a stockpot with cooking spray. (1 minute)
02
StepSauté Aromatics: Melt butter in the prepared stockpot over medium heat. Add celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper. Cook, stirring occasionally, until the onion is translucent. (5 minutes)
03
StepCreate a Roux: Whisk rice flour into the vegetable mixture until smooth and fully incorporated. (2 minutes)
04
StepIncorporate the Stock: Slowly pour in seafood stock over the vegetable mixture, whisking continuously to prevent lumps. (3 minutes)
05
StepSimmer for Thickness: Mix in half-and-half, heavy whipping cream, and milk. Reduce heat to low and simmer gently until the bisque thickens slightly, stirring occasionally. (15 minutes)
06
StepAdd Crabmeat: Gently stir in the cooked crabmeat. (2 minutes)
07
StepHeat Through: Continue to simmer until the crabmeat is heated through, being careful not to boil. (5 minutes)
08
StepServe: Ladle the bisque into bowls and serve immediately. Garnish as desired.
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RECIPE REVIEWS
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Please Rate
Stefanie Krajcik
Jun 28, 2025So easy to make, and the results are restaurant-quality. My family devoured it!
Krystal Marquardt
Apr 3, 2025A touch of lemon juice brightens the bisque beautifully. Highly recommend!
Antonetta Legros
Mar 20, 2025I found that using fresh crabmeat really elevated the dish. Worth the extra effort!
Alfredo Kutch
Mar 12, 2025The rice flour is a great alternative for those with gluten sensitivities. Thank you!
Alison Beatty
Feb 17, 2025This bisque is the perfect starter for a special occasion. Elegant and delicious.
Fletcher Murazik
Feb 11, 2025Absolutely divine! I added a splash of sherry at the end for an extra layer of flavor.
Lamar Gerlachkessler
Jan 8, 2025I doubled the recipe for a dinner party and it was a huge hit. Everyone asked for the recipe!
Viviane Terry
Nov 29, 2024Simmering it low and slow is key to developing the rich flavors. Don't rush it!