I am a huge fan of seafood, especially seafood soups. After a busy day and a late workout at the gym on Friday, I really didn’t feel like cooking at all! I had the ingredients to test out a crab bisque recipe that I came up with last week during meal planning and some pre-made crab cakes that just needed to be baked. I thought the soup would be long and involved since I was testing something new, but I actually created a fast and easy crab bisque recipe that is perfect when you are short on time but craving a hot dinner!
What you’ll need:
- 1/4 cup butter
- 1/4 cup chopped onion (I used only the white part of two bunches of green onions!)
- 1/4 cup flour
- 1 1/2 tsp. chicken base (I used “Better than Bullion” reduced sodium chicken
base..find it with the chicken broth and stock)
- 1/2 tsp. salt (I use Nu-Salt substitute)
- 1/2 tsp. black pepper
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 12 oz. real crab meat
- 1/2 tsp. old bay seasoning
Start by melting the butter in a stock pot or large sauce pan on medium heat. Add your onions and stir for about 3 minutes.
Stir in your flour, chicken base, salt and pepper. Reduce the heat to low and stir until the ingredients are combined.
Slowly pour in the milk and the heavy cream.
Now it’s time to add in the crab! I used two 6 oz. cans of white crab meat. You can use less if you don’t like it to be quite so chunky. You can increase the heat a bit, but you don’t want to boil the soup. Stir continuously for about five minutes until the soup starts to thicken.
Add the old bay and give it a quick stir to mix…and you are ready to go with 10-minute crab bisque!
This is the perfect soup for a crisp, fall day! Enjoy.