by VAGrandma1

over 2 years ago

This recipe was entered in the contest for Your Best Recipe with Crab.

kmille's Testing Notes:

This is a wonderfully creamy version of a classic crab bisque. Though you might expect more subtlety from a dairy-rich base, this soup is full of bold flavors. If you're the one who always gets caught pouring a bit more sherry in your soup, VAGrandma1's bisque is for you -- the sherry is right up front here, not off in the background sitting quietly. We happen to like that, but if you prefer a milder soup, let it rest in the fridge overnight.

A variation of this recipet was printed in the Washington Post about 30 years ago

Serves 6-8

  • 2 tablespoons butter
  • 6 cups whole milk
  • 4 chicken bouillon cubes
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon dry mustard
  • 1/4 teaspoon Worcerstershire sause
  • 1 teaspoon celery salt
  • 1/2 teaspoon white pepper (or black)
  • 1 heaping teaspoon sugar
  • 1/4 cup corn starch
  • 2 cups Half & Half
  • 4 ounces Dry Sherry
  • 1 pound backfin crabmeat with shells removed
  1. Pick over crab meat and remove any shells. Set aside in a bowl.
  2. In a large heavy pot heat milk and butter over medium to medium high heat. Stir to combine. Add bouillon cubes, Old Bay, mustard, Worcestershire sauce, celery salt, and pepper. Stir well.
  3. In a small bowl combine cornstarch with Half & Half. Add to milk mixture when the milk just begins to boil. Stir until it thickens.
  4. Add crabmeat and Sherry.
  5. Can serve immediately, however, flavor improves on reheating. Just be sure to stir well when reheating to avoid burning, or, use a microwave. Since the bisque thickens on reheating you can add a little milk for the consistency you desire.

Nutrition Info:


  • 400 calories
  • 23g total fat
  • 13g saturated fat
  • 124mg cholesterol
  • 1009mg sodium
  • 20g carbohydrate (0g dietary fiber, 14g sugar)
  • 25g protein


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