Best 10 Crab And Mushroom Bisque Recipes

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Indulge in a symphony of flavors with our delectable Crab and Mushroom Bisque, a creamy and rich soup that tantalizes taste buds with its harmonious blend of succulent crab meat, earthy mushrooms, and a velvety broth. This culinary masterpiece is elevated by a medley of aromatic herbs and spices, creating a symphony of flavors that dances on the palate. Alongside this signature dish, our collection features a curated selection of equally enticing recipes, including a zesty Lemon Ricotta Pasta that bursts with citrusy freshness, a hearty and comforting Tuscan Sausage and Bean Soup that transports you to the heart of Italy, and a flavorful Chicken and Wild Rice Soup that exudes warmth and satisfaction. Embark on a culinary journey with us as you explore these splendid recipes, designed to delight your senses and leave you craving more.

Here are our top 10 tried and tested recipes!

AUNT BEE'S CRAB BISQUE



Aunt Bee's Crab Bisque image

A creamy and flavorful shrimp and crab bisque that's perfect for a special holiday meal, an easy lunch, or a quick prep-ahead dinner!

Provided by Blair Lonergan

Categories     Dinner     Lunch     Soup

Time 40m

Number Of Ingredients 16

¼ cup (½ stick) salted butter
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup sliced scallions
¼ cup all-purpose flour
2 cups chicken broth, vegetable broth or seafood stock
2 tablespoons dry sherry
1 tablespoon ketchup
1 tablespoon tomato paste
1 teaspoon seafood seasoning ((such as Old Bay))
2 cups half-and-half or heavy cream
8 ounces lump crabmeat
8 ounces fully-cooked baby shrimp or "salad shrimp" ((or additional 8 ounces of crabmeat))
Kosher salt and pepper, to taste
Garnish: sliced scallions or chives and chopped fresh parsley
For serving: oyster crackers or bread

Steps:

  • In a large pot, melt butter over medium heat. Add onion, celery and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5-7 minutes.
  • Reduce heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning and cream. Bring to a simmer, but do not let it boil. Season with salt and pepper (to taste), then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
  • Ladle into individual bowls and garnish with additional sliced green onion or fresh parsley, if desired.

Nutrition Facts : Calories 336 kcal, Carbohydrate 12 g, Protein 22 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 194 mg, Sodium 1255 mg, Sugar 2 g, ServingSize 1 cup, Fiber 1 g

MUSHROOM CRAB BISQUE



Mushroom Crab Bisque image

Make and share this Mushroom Crab Bisque recipe from Food.com.

Provided by Abby Girl

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 small onion, finely chopped
3/4 lb mushroom, chopped
3 tablespoons flour
2 cups milk
1 cup whipping cream
1 tablespoon lemon juice
1 tablespoon parsley, chopped
6 ounces crabmeat
salt and pepper

Steps:

  • In a large saucepan, melt the butter and saute the onion, mushrooms until tender, about 5 minutes.
  • Stir in flour and cook, stirring for 1 minute. Whisk in the milk, cream, lemon juice and parsley.
  • Stir over medium high heat and bring to a simmering point. Stir until thick.
  • Stir in the crabmeat and any juices. Salt and pepper to taste. Gently simmer for 5 minutes. Serve with chopped parsley as a garnish.

Nutrition Facts : Calories 296.1, Fat 23.8, SaturatedFat 14.7, Cholesterol 92.9, Sodium 336.3, Carbohydrate 11.2, Fiber 0.9, Sugar 1.6, Protein 11

DUNGENESS CRAB BISQUE



Dungeness Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 20

4 Dungeness crabs
3 tablespoons olive oil
1 carrot, chopped
2 stalks celery, chopped
3 tomatoes, chopped
5 cloves garlic, chopped
5 shallots, chopped
3 sprigs fresh tarragon leaves, chopped
3 tablespoons Cognac
2 cups dry white wine
2 tablespoons tomato paste
10 cups fish stock or water
Salt
Freshly ground pepper
Cayenne pepper
Pinch dried thyme
1 bay leaf
2 cups heavy cream
1 lemon, juiced
1 tablespoon minced chives or parsley leaves

Steps:

  • Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
  • In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
  • Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

CRAB AND CRIMINI BISQUE



Crab and Crimini Bisque image

Categories     Soup/Stew     Milk/Cream     Mushroom     Shellfish     Sauté     Crab     Winter     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 12

1 pound crimini mushrooms
6 tablespoons (1/3 stick) butter
1 cup finely chopped onion
1 garlic clove, minced
2 tablespoons all purpose flour
2 14 1/2-ounce cans low-salt chicken broth
1/3 cup dry Sherry
1/2 cup whipping cream
2 large egg yolks
1 teaspoon fresh lemon juice
1/2 pound fresh lump crabmeat, picked over
3 tablespoons finely chopped fresh Italian parsley

Steps:

  • Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; saut&é until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.
  • Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; saut&é until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
  • Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.

CREAMY SHRIMP AND CRAB BISQUE



Creamy Shrimp and Crab Bisque image

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

Provided by Katrina Berry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

Steps:

  • In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
  • Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g

SEAFOOD BISQUE



Seafood Bisque image

We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional

Steps:

  • In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

CRABMEAT BISQUE MADE EASY



Crabmeat Bisque Made Easy image

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

Provided by Tammye S Green

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 40m

Yield 6

Number Of Ingredients 15

cooking spray
3 tablespoons butter
½ cup diced celery
¼ cup minced onion
½ teaspoon paprika
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground white pepper
¼ cup rice flour
1 cup seafood stock, or more as needed
1 pint half-and-half
1 pint heavy whipping cream
½ cup milk
2 cups cooked crabmeat

Steps:

  • Spray a stockpot with cooking spray.
  • Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
  • Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g

CRAB BISQUE SOUP



Crab Bisque Soup image

Creamy and velvety, this crab bisque soup recipe is divine. Everyone will think it took all day to make, but really it's ready in no time at all. Serve as a first course for your holiday dinner or for a special dinner. The delicate flavor of the crab, mixed with the complementary flavors of the creamed soups and a hint of smoky...

Provided by Carolyn Parke

Categories     Other Soups

Time 10m

Number Of Ingredients 7

13 oz canned crabmeat, flaked (2 cans)
2 can(s) cream of mushroom soup
1 can(s) cream of tomato soup
3 c half and half
2 c heavy cream
1 can(s) cream of asparagus soup
1/2 c sherry

Steps:

  • 1. Combine soups, half & half, and cream. mix well. Stir in crab meat.
  • 2. Heat to almost boiling then add sherry.

CREAMY CRAB BISQUE



Creamy Crab Bisque image

"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Steps:

  • In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

IMITATION CRAB BISQUE



Imitation Crab Bisque image

Easy to make cream-based soup with imitation crab that has been enjoyed by family and friends for years. I recommend warm sourdough bread for dipping.

Provided by REBECKY579

Time 50m

Yield 8

Number Of Ingredients 12

1 pound imitation crabmeat
1 (10.75 ounce) can condensed cream of shrimp soup
1 (10.75 ounce) can condensed cream of celery soup
⅔ cup mayonnaise
¼ cup chopped onion
1 medium green bell pepper, diced
2 stalks celery, diced
1 tablespoon seafood seasoning (such as Old Bay®)
1 dash Worcestershire sauce, or more to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
1 quart half-and-half

Steps:

  • Combine imitation crab, both condensed soups, mayonnaise, onion, bell pepper, celery, seafood seasoning, Worcestershire sauce, hot sauce, salt, and pepper in a stock pot. Slowly add half-and-half and bring to a simmer. Simmer until hot, about 30 minutes.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 20.9 g, Cholesterol 72 mg, Fat 32 g, Fiber 1.1 g, Protein 9.7 g, SaturatedFat 12.3 g, Sodium 1414.7 mg, Sugar 5.4 g

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your bisque. Use fresh crab meat, mushrooms, and vegetables. If you can, use wild mushrooms for a more intense flavor.
  • Don't overcook the crab: Crab meat is delicate and can easily become tough if it is overcooked. Cook it just until it is opaque and tender.
  • Use a good quality white wine: The white wine in this recipe adds depth of flavor. Choose a wine that you would enjoy drinking on its own.
  • Don't blend the bisque too much: You want the bisque to have a slightly chunky texture. If you blend it too much, it will become smooth and lose its texture.
  • Serve the bisque immediately: Crab and mushroom bisque is best served hot. Ladle it into bowls and garnish with fresh herbs, such as chives or parsley.

Conclusion:

Crab and mushroom bisque is a delicious and elegant soup that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you like your bisque thick or thin, creamy or chunky, there is a recipe out there for you. So next time you are looking for a special soup to serve, give crab and mushroom bisque a try. You won't be disappointed.

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