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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
  • crab-bisque_ingredients1 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.

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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.

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Add the old bay and give it a quick stir to mix…and you are ready to go with 10-minute crab bisque!

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This is the perfect soup for a crisp, fall day! Enjoy.

♥-A.

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