Silky crab bisque

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10 min


1 Cups

* PLUS Cooking time: 21 minutes


  • 2 tbsp butter
  • 1 garlic clove , minced
  • 1 small onion , chopped
  • 1/2 tsp fennel seeds , optional
  • 1 small potato , peeled
  • 2 tbsp tomato paste
  • 1/2 cup dry sherry
  • 1/2 cup half and half cream
  • 240-mL bottle clam juice
  • 1 green onion , thinly sliced


  • Prepare garlic and onion. Melt butter in a large saucepan over medium heat. Add garlic, onion and fennel seeds (if using). Stir often, until onion is soft, 5 to 6 min. Meanwhile, chop potato.
  • Stir tomato paste into softened onion and stir until fragrant, 1 to 2 min. Pour in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in cream, clam juice and potato. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until potato is very tender, 15 to 20 min.
  • Pour soup into a food processor and purée until fairly smooth. Return to pan and add crab. If soup is thicker than you like, thin with a little water or milk. Stir often until heated through. Pour into bowls and sprinkle with a few pieces of crab and green onion.

Nutrition (per serving)

  • Calories
  • 137,
  • Protein
  • 4 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 253 mg.

Serve this creamy, velvety soup in demitasse cups with small spoons on the saucer to scoop up the delectable seafood.