Crab Bisque 蟹肉浓汤

by | Aug 1, 2021 | American, Fusion, Seafood

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One of the grocers I visit has canned crab meat on sale occasionally. These are imported products. I don’t know the real price, but the “sale” price is too good to resist the temptation to buy. I used to make crab cakes out of this crab meat, but my kids lost interest in them. I had one can in the refrigerator for a long time and finally decided to a make a crab meat soup.

Most crab bisque recipes use butter, heavy cream, and a lot of seasonings, such as mace, cloves, nutmeg… I am sure without these ingredients, the taste/flavor is sacrificed. However, my preference is always using the least ingredients possible and eliminate those ingredients that don’t bring much good nutrition. I don’t have much chance to taste crab bisque/soup from restaurants. I couldn’t tell how bad my simplified recipe is compared with those made by professionals. I think this recipe is still a good dish for a light lunch or a side dish for dinner as it contains a good amount of protein, fiber, good fat, and carbs.

Crab Bisque

Easy Crab Bisque 蟹肉浓汤

A savory and simplified dish with rich protein, fiber, fat and some carbs. Suitable for a light lunch or a side dish for dinner.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine American, fusion

Equipment

  • 6“ sauce pan
  • Blender

Ingredients
  

  • 0.5 lbs canned crab meat
  • 0.5 carrot
  • 1 medium onion
  • 2 celery ribs
  • 0.5 cup whole milk
  • 1 tbsp tomato paste (or ketchup)
  • 1 cup chicken broth
  • 1 tbsp olive oil (or butter)
  • 2 bay leaves
  • 2-3 clove garlic
  • 0.5-1 tsp salt
  • pinch sugar (optional)
  • pinch cayenne pepper(optional)
  • 1-2 tbsp all purpose flour (optional)
  • pinch paprika (optional)
  • 0.5 cup heavy cream (optional)

Instructions
 

  • Peel, rinse, and slice the onion, carrot, celery, and garlic
  • Turn heat to high and put the sauce pan on the stove
  • Add the oil and all the sliced veggies
  • Stir/saute for 3-4 mins. Add the chicken broth, 1/3 of the crab meat, and bay leaves
  • Heat to boil and turn heat to low. Simmer for 15 mins
  • Cool down the soup, pour to the blender, and mix at high speed
  • Pour the puree back to the sauce pan. Add all the seasoninings, flour, and remaining crab meat.
  • Stir and simmer for 3-4 mins
  • Adjust with additional salt/sugar

Video

Notes

  • Most recipes use butter and heavy cream. I use olive oil and whole milk. I thicken the soup with flour. 
  • If you don't like spicy food, skip cayenne pepper and replace with paprika. 
  • A half cup of white wine could be used to bring in some flavor. 
Keyword bisque, crab, crab bisque, 螃蟹, 螃蟹肉, 螃蟹肉汤