Quick Crab Bisque

We love the lobster bisque at our favorite pricey eatery, Texas de Brazil. So we decided to try making a bisque at home. Since we had canned crab on hand, it’s a crab bisque. And since we’re all about the quickness, many other things also came from cans. Hey, don’t be a can hater.

Creamtacular crab bisque!


2 Tbsp butter
1/4 onion, chopped
1 stalk celery, chopped
1/2 tsp garlic, chopped
1/4 tsp thyme
1/8 tsp pepper
1/8 tsp salt
dash cayenne pepper
1/4 tsp xanthan gum
1 6-oz can crabmeat
1 14-oz can chicken broth
1 8-oz can tomato sauce
1 cup heavy cream

Sauté the celery and onion in the butter until transparent. Add the garlic, let it soften a little bit. Add the spices. Then add the xanthan gum to create a roux. When it thickens, add the broth, tomato sauce and can of crab. Bring to a simmer.

Now, it’s time to blend. We got an awesome immersion blender, and this was its first use. You could also blend this up in a blender, but do it in small amounts so you don’t send hot soup all over your kitchen. Blend until smooth, then add the cream. Bring back to a simmer, and serve.

Next time, I’ll add more xanthan gum to make it a little thicker (since I won’t use flour or potato). It was a little thin, but plenty delicious. And from the start of chopping the onion and celery, it took maybe 15 minutes to complete this fancy little soup.

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