Maryland Crab Bisque
A rich, creamy Maryland Crab Bisque featuring tender crab meat, aromatic celery, and a hint of sherry, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- In a 3-quart saucepan, melt butter and sauté minced celery for 5 minutes or until soft.
- Stir in the white sauce mix.
- Gradually stir in half-and-half.
- Add dry sherry and broth, then stir over low heat until the soup bubbles and thickens slightly.
- Stir in crab meat and simmer for 15 minutes longer.
Tips & Substitutions
For a creamier bisque, consider using heavy cream instead of half-and-half. If you're looking for a lighter option, substitute with low-fat milk. Fresh crab meat will provide the best flavor, but canned or frozen can work in a pinch. To enhance the flavor, add a pinch of Old Bay seasoning, which complements many American recipes.
Serving Suggestions
Serve the Maryland Crab Bisque with crusty bread or a fresh garden salad for a complete meal. It also pairs beautifully with a glass of dry sherry to echo the flavors in the soup. For a heartier option, consider serving it alongside Chicken Salad Balls as a delightful side dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the bisque over low heat on the stove, stirring frequently to prevent separation. Avoid microwaving, as it can change the texture of the cream.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Crab Bisque contains roughly 816 calories, with 4g protein, 8g carbohydrates, and 86g fat. Note that it is relatively high in sodium, at 1268mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this crab bisque ahead of time?
Yes, you can prepare the bisque a day in advance. Just be sure to store it in an airtight container in the refrigerator. When ready to serve, reheat gently on the stove to maintain its creamy texture.
What type of crab meat should I use?
Fresh lump crab meat is ideal for the best flavor and texture, but you can also use canned or frozen crab meat. If using frozen, ensure it’s fully thawed before adding it to the bisque.
How can I thicken the bisque further?
If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the bisque during the last few minutes of cooking until it thickens to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).