Crab Bisque

Decided to branch out from the normal – 7 different type of crab cakes that we make and try some crab bisque this time…

I didn’t have real crab – never do – always get the packages of  “fake” crab from costco

I also didn’t have vermouth, so i used sherry!


  • Cooking spray
  • 1 1/4  cups  thinly sliced shallots (about 4 large)
  • 1  celery stalk, finely chopped (about 1/2 cup)
  • 4  garlic cloves, minced
  • 3  tablespoons  sherry
  • 3/4  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  ground red pepper
  • 1  pound  jumbo lump crabmeat, shell pieces removed and divided
  • 3  cups  fat-free milk
  • 1  cup  clam juice
  • 1.5  ounces  all-purpose flour (about 1/3 cup)
  • 1/2  cup  heavy whipping cream


1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.

2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

4. Top soup with the crabmeat mixture.