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Cajun Comfort
Cajun Crab Bisque
A silky Cajun crab bisque with sweet crab, the holy trinity, and a smooth, smoky cream base.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
A quick roux gives the bisque its signature velvety body. Stirring the crab in at the end keeps it sweet and tender, not overcooked.
Ingredients
Sauce
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup tomato puree
• 1 cup heavy cream
Vegetables
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Protein
• 1 lb lump or claw crab meat, picked over
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Melt butter in a pot over medium. Add onion, celery, and bell pepper and cook 5 minutes.
2
Stir in garlic and cook 30 seconds.
3
Whisk in the flour and cook 1 minute.
4
Slowly whisk in broth and tomato puree, then add Cajun seasoning and smoked paprika. Simmer 10 minutes.
5
Stir in cream and warm through.
6
Gently stir in the crab and heat 2 minutes, then top with green onions.
How to Make It
1
Melt butter in a pot over medium. Add onion, celery, and bell pepper and cook 5 minutes.
2
Stir in garlic and cook 30 seconds.
3
Whisk in the flour and cook 1 minute.
4
Slowly whisk in broth and tomato puree, then add Cajun seasoning and smoked paprika. Simmer 10 minutes.
5
Stir in cream and warm through.
6
Gently stir in the crab and heat 2 minutes, then top with green onions.
Ingredients
Sauce
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup tomato puree
• 1 cup heavy cream
Vegetables
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Protein
• 1 lb lump or claw crab meat, picked over
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop without boiling so the crab stays tender.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Add the crab at the very end and just warm it through so it stays sweet.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What crab is best?
Lump crab shines here, but claw crab works and keeps it budget-friendly.
Can I make it smoother?
Yes. Blend the base before folding in the crab for a classic silky bisque.
Is sherry necessary?
No, but a splash adds traditional depth; broth keeps it alcohol-free.
Quick Fixes
Bisque too thick: thin with broth.
Want it smoother: blend the base before adding the crab.
More depth: stir in a splash of sherry.
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