Total Time
20mins
Prep 5 mins
Cook 15 mins

Warm, creamy, and smooth, this soup is rich and full of seafood. Add a few shrimp for an interesting variation.

Ingredients Nutrition

Directions

  1. Pick over crab for any bits of shell fragments.
  2. In a large pot, combine butter and oil and saute shallots until translucent.
  3. Add stock and cream and season to taste with salt and pepper.
  4. Simmer mixture on low heat for 3-4 minutes.
  5. Add crabmeat and heat through.
  6. Stir in sherry and cook until heated, 2-3 minutes.
  7. Check for seasoning.
  8. Serve hot, garnished with minced tarragon (or parsley if that's what you have), if desired.

Reviews

(1)
Most Helpful

Just a quick note ~ Williams and Sonoma published this recipe back in 2003. Now you can easily find it online ~ http://www.williams-sonoma.com/recipe/crab-bisque.html

MountainHeather January 08, 2011

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