You are here: Home » Recipes » Creole Crab Bisque Creole Crab Bisque Recipe by Favorite Recipes Press Yield 8 servings This flavorful soup can be made ahead of time and stored in the freezer. PrintEmail Ingredients 1 12/ sticks butter3/4 cup all-purpose flour3 tablespoons tomato paste1 1/2 cups finely chopped yellow onion1 cup finely chopped celery1/2 cup finely chopped green onions4 -- garlic cloves, pressed2/3 cup finely chopped bell pepper3 tablespoons finely chopped fresh parsley2 quarts chicken broth1 tablespoon Worcestershire sauce1 -- bay leaf1 teaspoon dried thyme1 teaspoon salt1/8 teaspoon white pepper1/8 teaspoon cayenne pepper1/2 teaspoon ketchup1 pound crabmeat Instructions Melt butter in a large pot. Add flour and cook and stir 20 to 30 minutes or until golden brown. Add tomato paste and next 5 ingredients. Cook until tender. Add parsley. Slowly stir in broth. Add Worcestershire sauce and remaining 7 ingredients. Cover and simmer 40 minutes, stirring occasionally. Remove bay leaf. Recipe reprinted with permission from the Junior League of New Orleans’ Jambalaya (The Junior League of New Orleans, La., 1983).