Nick's Picks: Maryland Style Crab Bisque

01.18.12 | Nick Finlayson | Comments[4]

np-crab-soup - Mmm...crab...


  • 1 Pound of Fresh Claw Crab meat. Drained
  • 1/2 Vidalia onion diced
  • 1 green pepper diced
  • 4-5 garlic cloves minced
  • 1 tbsp Oil
  • Juice of 1 Lemon
  • 1/4 Cup of Cooking Sherry 
  • 1/2 Gallon Whole Milk
  • 2 Tbsp Old Bay Seasoning
  • 4-5 Dashes of Hot sauce
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 2 Tbsp Butter
  • 1/2 Cup Flour

In a large heavy bottom pot, heat oil and sauté peppers, onions and garlic until tender. Add Lemon juice and sherry and cook for another minute. Add milk, crab, seasonings and hot sauce. Turn heat to low and let come to barely a simmer,stirring often. In a separate pan, melt butter and add flour. Remove from heat and whisk together until flour is combined. Let cool, then add it to the soup. If desired, blend the soup with a stick blender. Cook the soup on a low simmer for about an hour.


Your Comments(please keep them on topic and polite)

on 01.20.12 louise johnson commented

this sounds so good, definitely making this...

on 01.20.12 chef Phil commented

Sounds great, but not nearly enough sherry !

on 01.24.12 Jan Murray commented

All I can say is "WOW" This bisque is awesome!

on 04.07.12 Jennifer commented

Made this for Good Friday Supper....WOW!!! AWESOME soup! Received MANY compliments on how good it was. I did cut back on the Old Bay because some of my guests are not fond of spicy things. Phenomenal! Definitely a 'make this again'