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Comforting Chesapeake Crab Bisque

Comforting Chesapeake Crab Bisque is perfect for every day. The soup has a sophisticated flair but a down home taste.

There are all kinds of things you could add to this bisque, such as diced bell peppers, a small mound of roasted garlic, a dash of Worcestershire sauce, a shake of sherry, chopped celery, any ingredient you think would pair well with crabmeat. Consider serving it in a bread bowl or even a hollowed out beefsteak tomato.

  • Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onion.
  • Cook until soft, about 7 minutes, stirring every so often.
  • Add in the tomatoes, potatoes, broth, and cream, and simmer slowly for 15 minutes.
  • Carefully whisk in 2 tablespoons of flour or another soup thickener.
  • Transfer the soup and half of the crabmeat to a standing blender and puree it thoroughly.
  • Return the soup to the pot.
  • Or use an immersion blender.
  • Simply add in half the crabmeat and carefully blend the soup right in the pot.
  • Once the soup is pureed, add the remaining butter and boil it for 2 minutes.
  • Taste for salt and pepper and add Old Bay and nutmeg to your liking.
  • Serve immediately in a decorative bowl with a nice mound of crabmeat on top for garnish.
  • Sprinkle with a little Old Bay.
  • 4 tablespoons unsalted butter
  • 1 medium onion, minced
  • 2 cup diced tomatoes with liquid
  • 1 cups canned diced or home roasted potatoes
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 1 pound backfin or a mix of backfin and claw crabmeat, half for the soup and half for garnish (the trick is not to use the most expensive crabmeat but the freshest)
  • salt and freshly ground black pepper to taste
  • pinch of Old Bay
  • optional: pinch of nutmeg or your favorite spice
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