I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Crab Bisque
...in your mind.
Crab Bisque

Crab Bisque

Serves 6 - I like to make some and serve it in small espresso cups as an appetizer kinda thing


  • 2 tablespoons butter
  • 1/2 onion, diced
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 2 cups whipping cream
  • One - 8 ounce can crab meat
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup sherry (or scotch - you choose)
  • Parsley, chopped fine to garnish


  1. Heat a pot large enough to hold the soup and melt the butter in it
  2. Add onion and cook until soft
  3. Stir in the flour a spoonful at a time to make a roux
  4. Add the chicken broth and stir really well until there are no lumps from the roux
  5. Add the whipping cream and crab
  6. Season with salt and pepper to taste
  7. Add sherry and cook until heated through
  8. Garnish with a bit of chopped parsley to serve