Servings: 12
Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the only way to get the deep crab flavor that’s the backbone of the soup. You’ll need gumbo crabs, which are small blue crabs that’ve been cleaned, sometimes halved or quartered, and frozen; ask for them at the fish counter.
Make Ahead Tips
The crab stock can be refrigerated for up to 1 day or frozen for up to 3 months.
The bisque may be made two days ahead; refrigerate it and the reserved crabmeat separately. Reheat the bisque over medium heat, stirring frequently, and garnish with the reserved crabmeat and chives just before serving.
Wow! This is company worthy! I didn't even do the crab stock( I just used homemade chicken broth) and it was delicious! It was delicious even before I added the crab. Do make sure to remove the cheese rind. The additions of wine and tomato paste really elevate the soup!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review