YumVerseEats
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.
Quick Fixes
Bisque too thick: thin with broth.
Want it smoother: blend the base before adding the crab.
Ingredients
Sauce
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup tomato puree
• 1 cup heavy cream
Vegetables
• 2 celery stalks, diced
• 1 green bell pepper, diced
Seasoning
• ½ teaspoon smoked paprika
Protein
Topping
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.
Store
Store up to 3 days.
Reheat
Reheat gently on the stovetop without boiling so the crab stays tender.
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MORE READER FAVORITES
15
min active
·
30
min total
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420
min total
15
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35
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20
min active
·
40
min total
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.
Cajun Crab Bisque
Ingredients
—
—
3 tablespoons unsalted butter
—
—
1 small yellow onion, diced
—
—
2 celery stalks, diced
—
—
1 green bell pepper, diced
—
—
2 cloves garlic, minced
—
—
3 tablespoons all-purpose flour
—
—
4 cups seafood or chicken broth
—
—
1 cup tomato puree
—
—
1 tablespoon Cajun seasoning
—
—
½ teaspoon smoked paprika
—
—
1 cup heavy cream
—
—
1 lb lump or claw crab meat, picked over
—
—
2 tablespoons sliced green onions
Instructions
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.
20
min
active
40
min
total
6
servings
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