Crab Bisque, New England Style

New England crabs

You just gotta try my Crab Bisque…you’re gonna love it.




Serves 2-4


  • 4 Cups fresh crab meat, cooked and picked over to remove any shells
  • 2 Cups chicken stock

⇒ Click here to check out my recipe Homemade Chicken Stock. You’ll be glad you did!

  • 1/2 Cup breadcrumbs
  • 1 medium onion, diced
  • 1 Sprig fresh parsley
  • Grated peel of 1 lemon
  • 2 tbls butter
  • 2 tbls flour
  • 2 Cups light cream
  • Pinch of salt and a pinch of cayenne pepper


  • Chop the crab meat into bite size chunks and set aside.
  • Saute the diced onion in a hot skillet with 1 tbls melted butter and a drizzle of olive oil
  • When the onion is soft, place in a soup pot and add the crab meat.
  • Add chicken stock, breadcrumbs, onion, parsley and lemon.
  • Simmer gently for 20 minutes.

Meanwhile, melt the 2 tbls butter in a saucepan and add the flour. Cook, while stirring, over medium-low heat for about 2 minutes.  Slowly add the cream and stir. Season with a pinch of salt and cayenne pepper to taste.

  • Add to the crab mixture.  If desired, season with a small splash of Sherry.
  • Serve hot with crusty bread for dunking.


I hope you love this recipe as much as I do.  I welcome your feedback and comments.  Have a question or specific recipe request? I’ll be happy to research and find an answer.



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