Crab Bisque

Crab Bisque

Oxmoor House JANUARY 1985

  • Yield: about 2 1/2 quarts


  • 1/2 cup peeled and finely chopped cucumber
  • 1/2 cup finely chopped onion
  • 1/4 cup plus 2 tablespoons butter or margarine
  • 1/2 cup all-purpose flour
  • 1 quart hot Fish Stock
  • 1 quart hot half-and-half
  • 1 pound lump or flake crab meat, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon Rhine wine
  • Additional cucumber slices (optional)
  • Hot French bread (optional)


Sauté cucumber and onion in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Cook 5 minutes, stirring constantly. Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in half-and-half, crab meat, salt, and pepper. Remove from heat; cover and chill thoroughly.

Stir in wine just before serving. Serve chilled in individual soup bowls. Garnish with cucumber slices, and serve with French bread, if desired.


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Crab Bisque Recipe