Creole Crab Bisque

  • Yield 8 servings

This flavorful soup can be made ahead of time and stored in the freezer.


1 12/ sticks butter
3/4 cup all-purpose flour
3 tablespoons tomato paste
1 1/2 cups finely chopped yellow onion
1 cup finely chopped celery
1/2 cup finely chopped green onions
4 -- garlic cloves, pressed
2/3 cup finely chopped bell pepper
3 tablespoons finely chopped fresh parsley
2 quarts chicken broth
1 tablespoon Worcestershire sauce
1 -- bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon ketchup
1 pound crabmeat


  1. 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).



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