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Crab bisque

Luxe creamy rich soup filled with chunks of crab meat that's thickened with rice. Top each bowl with fresh herbs and a quick whipped cream for a lush presentation.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soups
Servings: 4
Author: the communal feast


  • 2 TBS butter
  • 1 large onion diced
  • 3 celery ribs chopped
  • 2 shallots chopped
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 TBS fresh thyme removed from stem
  • 1 TBS fresh dill
  • 1 tsp Old Bay seasoning
  • 1 TBS red chili flakes
  • 1 tsp cayenne pepper
  • 1 TBS tomato paste
  • 1 tsp cracked pepper
  • 4 cups seafood stock or clam broth
  • 3/4 cup long grain rice
  • 1 cup heavy cream + more for topping
  • 227 g ready to eat crab meat reserve a few pieces for topping
  • garnish with extra herbs
  • serve with side of lemon


  • Melt butter in large heavy pot over medium heat. Saut√© the onion and celery until the onion becomes translucent and soft, about 8 minutes. Add the garlic, shallots, herbs, and spices stirring to incorporate an additional minute.
  • Add the tomato paste and stir to combine followed by the stock. Bring the mixture to a boil then reduce heat to medium-low and simmer. Stir in the rice and cook covered until the rice is soft, about 25 minutes. Remove from heat and discard bay leaves.
  • ¬†Transfer soup to a blender and process until very smooth. Repeat until all the mixture has been blended. Transfer back to the soup pot, and reheat over medium-low until hot. When ready to serve, Stir in the cream until well incorporate. Turn off the heat and mix in the crab meat.
  • Place remaining cream in a bowl and whisk until soft peaks form, about 3 minutes.
  • Divide soup among bowls, top with whipped cream. reserved crab meat, and herbs. Season with pepper and additional chili flakes. Serve with lemon wedge.