Dungeness Crab Bisque
My homemade Dungeness Crab Bisque is one of my favorite soups to eat in the fall and a special treat that is easy to make at home without sacrificing any of the flavors that come with a restaurant version.
Dungeness Crab Bisque
Homemade bisque is a special treat no matter what you put in it, but use fresh Dungeness Crab and you've taken something great and made it even better.
This is easy enough to make on a Tuesday, but fancy enough to serve at any holiday dinner if you want to treat your friends and family to something really special.
This Dungeness Crab Bisque is rich, cozy, and surprisingly quick for something that tastes like a special-occasion starter. You start with a simple butter-and-flour roux, whisk in seafood broth, then build flavor with a little Old Bay, tomato paste, and a splash of dry sherry. Heavy cream gives it a silky finish, and the crab goes in at the end so it stays sweet and tender.
It's a smart choice for date night at home, holiday dinners, or anytime you've got good crab and want it to shine. Serve it with crusty bread and watch the bowls get wiped clean.
Why You'll Love This Dish
- Restaurant-Style Flavor At Home - Sherry, tomato paste, and seafood broth make it taste polished.
- Fast For A Bisque - No long simmering, no complicated steps.
- Crab Stays Tender - Added at the end so it warms gently.
- Rich And Creamy Texture - Golden roux plus cream makes it silky.
- Easy To Dress Up - Works for holidays, date nights, or a starter for a seafood dinner.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Butter - Builds the roux and gives the soup a rich base; salted butter works, just watch final seasoning.
- Flour - Thickens the bisque into that classic spoon-coating texture.
- Seafood Broth - The main flavor backbone; clam juice plus stock can sub in if needed.
- Garlic & Herb Old Bay Seasoning - Brings a seafood-house seasoning note without extra measuring.
- Onion Powder - Adds savory depth without chunks; minced shallot is a nice swap if you want fresh aromatics.
- Tomato Paste - Adds color and deep savory sweetness that plays well with crab.
- Dry Sherry - Brightens and adds a gentle bite; dry white wine works if that's what you have.
- Heavy Cream - Makes the bisque silky and rich; half-and-half will work, just less thick.
- Dungeness Crab Meat - Sweet, delicate star of the bowl; add it at the end so it stays tender.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
A bisque is a type of soup that is typically made from a seafood broth, hit with cream, and slightly thickened with a browned-butter roux. It originated in France and is one of the world's most popular seafood soups.
This one uses butter and flour slow-cooked and stirred until it is golden brown, and then with a fresh seafood stock whisked in until you have a silky smooth stock. Hit with some heavy cream at the very end and all of the fresh crab you have laying around, this could easily be made into a meal if you serve it along with a crusty baguette and fancy butter.
- Make A Roux: Melt butter over low heat. Whisk in flour and cook, whisking often, until golden.
- Add Broth: Slowly whisk in seafood broth until smooth and combined.
- Season And Build Flavor: Raise heat to medium and stir frequently. Add Old Bay, onion powder, tomato paste, sherry, and heavy cream.
- Simmer: Let it gently simmer 10-15 minutes, stirring now and then.
- Warm The Crab: Stir in crab and heat 3-4 minutes until warmed through. Serve hot.
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Recipe FAQ
Making a roux is a very simple process, but few people take the time to properly develop their roux and it impacts the end result substantially in bisque and chowders.
For this soup, you want to reserve about 30 minutes of your day to watch this, maybe a little more, but it'll be worth it to infinity and you'll be hooked.
Melt the butter in a saucepan and whisk in the flour until it is smooth. Cook over LOW heat, stirring frequently until the whole thing is golden brown. The color of wheat or resembling a light oak is a good point to stop the process.
You can make roux in bulk if you want and keep it in the fridge for later use, if you make a lot of these types of dishes in the fall and winter.
This roux is also ideal for mac and cheese, so don't be shy!
For this recipe, you can use boxed seafood stock. It'll still be delicious. But - if you are going to the trouble of getting fresh Dungeness crab you might as well go to the trouble of making fresh seafood stock too. In for a penny, in for a pound.
If you haven't made seafood stock before, it is quite easy and just involves a mirepoix (onions, celery, and carrots) with vegetables and seafood shells and some other fun stuff. Then it is simmered until it is a golden, rich seafood stock.
Dungeness crab are found along the West Coast of the US, from Alaska down to California. If you live near the coast, crabbing is a popular past time.
If you don't have access to any Dungeness crab, you can substitute any REAL crab for this soup. Just stay away from the krab, or fake imitation crab, no matter how tempting it might be.
Dungeness crab is a special thing though, even as someone who would consider crab one of my top favorite things to eat, ever. Dungeness is special. If you have the chance to try some, don't pass it up!
Serve This With
This could be served as the first course at a fancy dinner party, as a whole meal with a side of crusty bread, or as something in between with salad and a sandwich. It is easy enough to make any day of the week, but fancy enough to be served at even the fanciest of occasions.
I suggest fresh bread, bread dip, a Greek Salad, and homemade croutons. Throw in a Filet Mignon or a full Traeger Surf and Turf experience and you can make even an anniversary at home a really cool culinary experience.
This soup would be great with Bread Sticks!
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Dungeness Crab Bisque
There's nothing better than a homemade Dungeness crab bisque! This soup is so full of flavor, it can turn any meal into something special.
Ingredients
- ⅓ cup butter
- ¼ cup flour
- 4 cups seafood broth
- ½ teaspoon garlic & herb Old Bay seasoning
- ¼ teaspoon onion powder
- 2 tablespoons tomato paste
- ⅛ cup dry sherry
- 1 cup heavy cream
- 1.5 - 2 cups Dungeness crab, shelled
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Instructions
- Melt butter over low heat and whisk in flour. Whisk frequently, and continue cooking over low heat until the roux is golden brown.
- Whisk in the seafood broth until it is combined with the roux. Increase heat to medium, and stir frequently. Add old bay seasoning, onion powder, tomato paste, sherry, and cream. Simmer gently for 10-15 minutes.
- Add seafood and heat gently for 3-4 minutes, or until heated through. Serve immediately.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 531Total Fat: 41gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 195mgSodium: 1565mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 27g
This recipe is so simple and wonderful. The directions are accurate but concise so no guess work. Crusty bread only added to the deliciousness of the bisque. This is now a family favorite. Even in CT, we are able to get frozen Dungeness crab halves for $9.99 a pound so we can have it more often. Making your own seafood broth is well worth the effort . Give it a try. You won’t be sorry.
Thank you, Art! This is one of our favorites too. It works well with any kind of crab if you can't get your hands on any Dungeness. Totally agree on making the seafood broth!