Creole Crab Bisque

  • Yield: 8 servings


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