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Crab Bisque Recipe

Crab Bisque

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

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  • on December 24, 2011

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    Easy recipe that is tasty! A new tradition for Christmas Eve! My husband doesn't like asparagus so I used cream of celery instead. With a bit of Old Bay, it is a yummy soup. The negative comments are not necessary. If someone wants a more complex soup, then go with one that has 15 ingredients and takes an hour to make. I'll definitely make this again.

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  • on January 22, 2011

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    I dont understane these negetive comments, unless they just cant read. No salt is added unless you want it. I have made this for family an friends the day I saw Mrs. Paula make it an everyone thinks its the cat meow an the dogs woof woof, they are so suprised when I tell them how I made it!! An they always ask for the recipe. I put shrimp in mine an slice Itl. bread an toast it, it melts in your mouth with a dip in the bisque. Everyone has seconds or thirds.Paula gives us recipes that are great its up to us to twik them to our taste if needed. But Honey this one stands on its on. I LOVE YOU PAULA. I dont do this kind of thing but gave away my copy came on to print out more as I'm fixing it next weekend . AN I KNOW I WILL BE ASKED FOR IT AS ALWAYS. Learn to follow directions or zip it folks! Have a great day Mrs. Paula

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  • on September 07, 2010

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    Try doubling the sherry, doubling the 1/2 and 1/2 (or cream, and ADD lemon juice literally drop by drop to cut the saltiness. I also stirred in some large crarrot pieces to absorb some of the saltiness. I would serve this, but not before modifying it.

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  • on August 25, 2010

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    Whattttttttttttttt!!!!! Even campbells would of done a better job!! Only if I were truly in a hurry and firemen were coming to my house to put out a fire and I wanted to serve them something AND they had no culinary sense would I serve a dish such as this and call it a Paula Dean Dish. Come on P aula why did you let them print this.
    I have tried many of your dishes and they are splendid but this....doesn't take the cake!!

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  • on July 02, 2010

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    This site is supposed to be about quality cooking. This is opening cans of soup and ruining perfectly good crab meat.

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  • on March 14, 2010

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    Serves me right for being lazy, but this recipe turned out far worse than I could imagine. What a waste of perfectly good crab. This sorry excuse for soup went straight down the disposal, couldn't bear to plate it.

    Try Emeril's corn and crab bisque on this site, it's more work but well worth it.

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  • on February 03, 2010

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    Not a good soup at all. Tasted like thick cream of mushroom soup. I used good crab and sherry, but to no avail. Even Old Bay did not help. Keep on looking for a better recipe.

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  • on August 04, 2009

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    I tried this with all the suggestions. If it was a little better... it would have been terrible. New show " The worst thing I ever ate".

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  • on December 17, 2008

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    This recipe is absured. You might aswell just buy a carton of bisque base and add crab meat. Done.

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  • on August 12, 2008

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    I had never made a bisque soup of any kind - but both my husband and I love this dish in our favorite seafood restaurants. I started looking for a recipe and was intimidated with the directions. My schedule does not allow much time for boiling, cracking and picking out crab and then making stock from the shells. I was so relieved to find Paula'x recipe. I love all her other dishes and knew ths would be great. After reading some of the other reviews I took their advice. We like a pink color to our bisque, so I added a little tomato paste. We also like a little spiciness - so I added some Old Bay and a little chili oil. I also was sure to use a good, dry sherry - not cooking sherry. The bisque was good - but the next time I make it I think I'll add some butter - in Paula's honor! Ha! Ha!

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