Total Time
Prep 35 mins
Cook 0 mins

Ingredients Nutrition


  1. Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux.
  2. Slowly add milk until it is well blended.
  3. Stirring constantly, add cheese and cook until mixture thickens.
  4. Reduce heat and add seasonings, sherry, cream, and parsley.
  5. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.


Most Helpful

Looks like I may be the only one who isn't blown away by this recipe. I tried it because it looked simple. Indeed, the end result did not quite taste like the crab bisque I usually have in restaurants. The only thing that made it taste like crab bisque was the sherry. I feel that it lacks something but still have not quite found out what it is lacking. I won't be trying this again.

iceprincesskat March 19, 2012

This is excellently flavored! It was a great appetizer to a special dinner I prepared for company. I too added in some potatoes just because. Rich and delicious and loaded with crab!

OutOfThyme June 17, 2010

So yummy! I make this all the time but i lighten it up a bit. I use Fat free milk, fat free half and half, and 2% sharp cheddar and it comes out amazing! I also added a potato to make it more" chowder-like". But over all Awesome recipe! Company loves it too!!

emoburger February 12, 2010

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