This lighter version of crab bisque is still plenty rich and velvety thanks to lightly thickened half-and-half in place of the more traditional heavy cream. The crab topping with lemon and parsley makes this easy bisque company-worthy while helping to balance the flavors., April 2022


Credit: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer

Recipe Summary

45 mins
45 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat, about 1 minute. Add leek, celery and smoked paprika; cook, stirring occasionally, until the vegetables are slightly tender, about 5 minutes. Stir in tomato paste; cook, stirring, for 1 minute. Add flour; cook, stirring constantly, for 1 minute. Gradually add broth (or stock) and sherry, stirring constantly and scraping the bottom of the pan to release any browned bits.

  • Bring the mixture to a gentle boil over medium-high heat; stir in half-and-half, cayenne and salt. Reserve 6 tablespoons crabmeat; stir the remaining crabmeat into the soup. Reduce heat to medium and cook, stirring occasionally, until heated through and flavors meld, about 10 minutes.

  • Combine the reserved 6 tablespoons crabmeat in a small bowl with parsley and lemon juice. Divide the bisque among 6 bowls and top each with 1 tablespoon of the crabmeat mixture.

Nutrition Facts

1 1/2 cups
311 calories; protein 24g; carbohydrates 13g; dietary fiber 1g; sugars 6g; fat 17g; saturated fat 10g; mono fat 5g; poly fat 1g; trans fatty acid 1g; cholesterol 130mg; vitamin a iu 1241IU; vitamin b3 niacin 2mg; vitamin c 7mg; vitamin d iu 2IU; vitamin e iu 1IU; folate 33mg; vitamin k 34mg; sodium 480mg; calcium 199mg; iron 2mg; magnesium 19mg; phosphorus 112mg; potassium 281mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg.