Silky crab bisque

Prep 10 min
Plus Cooking time: 21 minutes
Makes 1 Cups

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2 tbsp
garlic clove, minced
small onion, chopped
1/2 tsp
fennel seeds, optional
small potato, peeled
2 tbsp
1/2 cup
dry sherry
1/2 cup
half and half cream
bottle clam juice
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.

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


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