New Orleans (Nawlins) Style Crab Bisque

READY IN: 1hr 15mins
Recipe by nome179er

This is a great dish, I always get rave reviews on this recipe.

Top Review by kitty.rock

I selected this recipe just for my husband and he quite enjoyed the bisque. I chopped all the vegetables very fine. I made this all on the stovetop as I was pressed for time, cooking on a low temperature and stirring often to keep it from scorching. I threw some crumbled bacon on top before serving. I think it came out perfectly and my husband was mighty pleased. Thanks for posting - made for Spring PAC 2012.

Ingredients Nutrition


  1. Cook bacon is a large frying pan with a little oil on low to get the grease out of the bacon.
  2. Chop pepper, tomato, onion, celery and carrots, then add to the bacon in the frying pan. Let simmer for about 15-20 minutes on medium low heat.
  3. Preheat oven to 325 degrees.
  4. In a large glass bowl add cream (you can add more or less if you like your bisque thicker or thinner then the recipe calls for), add crab meat, and corn(still frozen).
  5. Put a strainer over top of a small bowl. Take your frying pan with the vegetables and bacon and strain the grease from them into the bowl. Add 3 heaping tablespoons of corn starch to the grease and stir. After blended well add 1 tablespoon of zatarains crab boil to the grease/cornstarch mixture. (you can add more crab boil if you like yours spicier). Stir the crab boil into the mixture.
  6. Add grease/cornstarch/crab boil mixture to the bowl with the crab, cream, and corn. Stir well.
  7. Cover the bowl with foil and bake on 325 degrees for 45 minutes. Stir the mixture every 15 minutes, and remove the foil during the last 10 minutes of cooking.
  8. Optional garnish: sprinkle with pepper and add a little parsley.

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