Crab bisque

I’m using a crockpot for this so I can get that cooked all day flavor and I don’t have to worry about paying attention to it while it cooks.

I started by putting 2 cups of half and half and 1 cup of chicken stock into the small crockpot on low. Cover.

Then I chopped 1/4 of a red onion, I would have used shallots but that didn’t make it into the cart. One diced ripe tomato, parsley, one clove of garlic crushed, and 2 tbsp of good quality butter.

First –use medium high heat, melt the butter, add the onions so they become translucent but not brown. Add the garlic, tomatoes, and once they are a bit mushy, add 2 tbsp of flour and cook a bit.

Then place into the crock pot.

Leave this on low for about 2 hours.

Meanwhile, prepare your crab meat. Buying it already removed from the shell is really the way to go. Some seafood places will sell the cooked claw meat which would make a great presentation but can get pricy.

After about 4 hours I gave it a stir and added the crab meat, old bay, chili pepper, and more parsley. Continue on low setting for about another hour then serve. If it is not thick enough, use a slurry.

Serve with fresh parsley and a hot roll, baguette, or oyster crackers.

If you don’t have a small crockpot then just make it on the stove. Start with the butter, then sautĂ© the onions,tomatoes, add the flour then the liquid. Cook until thickens on medium high heat then add the crab and simmer until heated through.


Give it a try.

Here I used:

1 tin of crab meat (from the seafood section, not canned meat section)

2 cups half and half (heavy cream is also good here)

1 cup chicken or vegetable stock

1 ripe diced tomato

1 tsp or more as needed of Old Bay

1 tsp or more of chili or cayenne pepper

Fresh parsley chopped

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