This fantastic Crab Mushroom Bisque takes a bit of effort but is so worth it in the end! A hint of sherry pulls the fresh flavors of crab, mushroom and onions into this creamy and dreamy soup. We served our bisque as a side to our Fish Fry!
Tips for success with Crab Mushroom Bisque…
When you combine the butter and flour to make the roux, a little brown color adds to the flavor of the dish. Both browned butter and flour have a rich, deep flavor. It will combine with the rest of the base as it thickens the milk in the next step.
Once the milk combines with the roux, you have to stir constantly. The milk and cream can easily scald on the bottom of the pan if you let it sit too long. That would ruin the entire flavor profile. Be very careful to not stop stirring!
The tabasco and sherry are very important flavors , so don’t leave them out. You don’t have to put much tabasco in. One dash can be enough if you don’t like much spice, but the peppery flavor is necessary. We really like 2-3 dashes to add a little spice on the tip of your tongue. The sherry will cook off in the hot bisque while the flavor remains to pull the whole dish together!
Don’t overcook the sautéed veggies. They will continue to cook when you add them into the bisque, so you want them to still have some crunch to add texture.
If you are interested in extra tips, click for the video.
We used fresh crab we caught on a fishing trip off the Oregon Coast. You can use any crab you like, shelling them if you buy them from the meat counter, or use lump crab meat that comes in pre-shelled. You want to keep the crab in lumps as much as possible so you get a bite of crab every now and then in the bisque.
Crab Mushroom Bisque
Course: Recipes, Seafood, Soups/SaladsCuisine: FrenchDifficulty: Medium6
servings20
minutes20
minutes214
kcal40
minutesThis fantastic dish takes a bit of effort but is so worth it in the end! A hint of sherry pulls the fresh flavors of crab, mushroom and onions into this creamy and dreamy soup. Enjoy!
Ingredients
6 Tbsp Butter
4 Tbsp Onion – chopped fine
2 Green Onions – coarsely chopped including tops
2 Tbsp Parsley – chopped
1 cup Mushrooms – sliced
2 Tbsp Flour
1-1/2 cups Milk
1 tsp Salt
1/8 tsp Pepper
dashes of Tobasco to taste (1-3)
1 cup Half and Half
1-1/2 cups Cooked Crabmeat
3 Tbsp Dry Sherry
Directions
- Melt 4 Tbsp butter in a sauté pan. Sauté the onion, green onion and mushrooms in the butter. They are done when they are mostly soft but not browned. Remove from heat, add the parsley and set aside.
- In a large saucepan, melt remaining 2 Tbsp butter. Stir in flour and combine to make a roux. A little bit of brown color on the roux adds flavor to the bisque.
- Once roux is formed, gradually add milk, stirring constantly until thickened and smooth. Stir in salt, pepper and Tobasco.
- Add sautéed vegetables and half and half. Bring to a boil while stirring, then reduce heat and add crabmeat. Simmer uncovered for 5 minutes. Remove from heat, add Sherry and serve!