Creamy Crab Bisque with Garlic Herb Butter Crostini Tips, FAQ & printable recipe

Tips for success

For the smoothest bisque, use an immersion blender directly in the pot.

If you don’t have one, carefully transfer the soup to a blender in batches, filling it no more than halfway and venting the lid to allow steam to escape. Blend on low speed to avoid splattering.

When making the crostini, spread the garlic herb butter generously but not too thick, so they crisp up nicely.

If you prefer extra garlic flavor, rub the toasted crostini with a raw garlic clove after baking. Store any leftover crostini in an airtight container and reheat in the oven to restore crispness.

Variations

• Spicy Crab Bisque: Add 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce with the Old Bay seasoning for a spicy kick. Increase the amount to taste.
• Herb-Infused Bisque: Add a sprig of fresh thyme and a bay leaf to the simmering stock, then remove them before blending. This adds an earthy depth to the bisque.
• Sherry-Enhanced Bisque: Stir in 2 tablespoons of dry sherry just before serving for a classic French twist. The sherry complements the crab and adds complexity.
• Vegetable-Packed Bisque: Add 1/2 cup of finely chopped fennel or celery along with the shallots for extra flavor and texture. Sauté them until soft before adding the flour.

Storage and make-ahead

Fridge

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Keep crostini separately at room temperature for up to 2 days.

Freezer

Freeze the bisque (without the cream and crab) for up to 2 months. Thaw overnight in the refrigerator, then reheat and finish with cream and crab.

Reheat

Reheat the bisque gently on the stovetop over low heat, stirring frequently. Add a splash of stock or cream to restore the consistency. Do not boil.

Store leftover crab bisque in an airtight container in the refrigerator for up to 3 days. The crostini should be stored separately at room temperature in a sealed container for up to 2 days.

Reheat the bisque gently on the stovetop over low heat, adding a splash of stock or cream if it has thickened too much.

The bisque base (without the cream and crab) can be made up to 2 days ahead and refrigerated.

When ready to serve, reheat the base, then whisk in the cream and lemon juice, and fold in the crab meat. The crostini can also be made ahead and stored in an airtight container.

Serving ideas

Serve the crab bisque as a starter for a special dinner or as a main course with a simple green salad. The garlic herb butter crostini are perfect for dipping, but you can also serve with crusty bread or oyster crackers.

For a more elegant presentation, garnish each bowl with a swirl of cream and a sprinkle of paprika. The bisque pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Chardonnay. Enjoy it immediately while it’s hot and velvety.

Frequently asked questions

Recipe card

Creamy Crab Bisque with Garlic Herb Butter Crostini

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 4 tbsp unsalted butter
• 2 shallots, finely chopped
• 1 carrot, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1 tbsp Old Bay seasoning
• 3 cups seafood stock
• 1 cup heavy cream
• 1 tbsp fresh lemon juice
• 7 oz lump crab meat (about 200g)
• 4 oz jumbo lump crab meat (about 113g)
• 2 tbsp fresh chives, chopped
• 1 baguette, sliced 1/2-inch thick
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a Dutch oven over medium heat, melt the butter until foaming. Add the shallots, carrot, and garlic and cook, stirring, for 3-4 minutes until softened and fragrant. Stir in the tomato paste and cook for another minute until it darkens slightly. Sprinkle the flour and Old Bay seasoning over the vegetables and stir constantly for 1-2 minutes to make a roux.
2. Pour the seafood stock into the pot, stirring to scrape up any browned bits from the bottom. Bring the mixture to a simmer, then reduce the heat to low and let it cook gently for 20 minutes to meld the flavors. The liquid will reduce slightly and thicken.
3. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. If the soup is too thick, add a little more stock or water to reach the desired consistency.
4. Return the pot to low heat. Whisk in the heavy cream and lemon juice until fully incorporated. Gently fold in the 7 oz of lump crab meat, being careful not to break the delicate chunks. Let the bisque warm through for 2-3 minutes, but do not let it boil.
5. Preheat the oven to 375°F (190°C). In a small bowl, mix the softened butter with the minced garlic and chopped parsley. Spread the butter mixture onto one side of each baguette slice. Place the slices on a baking sheet and bake for 8-10 minutes until golden and crispy.
6. Ladle the bisque into warm bowls. Top each bowl with a generous portion of jumbo lump crab meat, a sprinkle of fresh chives, and a pinch of Old Bay seasoning. Serve immediately with the garlic herb butter crostini on the side for dipping.

Contains: gluten, crustaceans, milk

Estimated nutrition per serving

Calories

480

Protein

25 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.