Spicy Crab and Corn Bisque

Spicy Crab and Corn Bisque is rich, smooth and creamy with sweet corn and chunks of lump crab. You’ll love this fuss-free recipe for a quick appetizer or dinner!

Course Appetizer, Dinner

Cuisine French

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 559kcal

Author Danielle Wolter

Ingredients

8 ounces lump crab meat
16 ounces corn frozen, canned or fresh, divided
4 tablespoons butter
½ onion diced
1 garlic clove minced
1 cup dry sherry
4 cups seafood stock
1 teaspoon salt
1 teaspoon dried tarragon
¼ teaspoon ground pepper
¼ teaspoon cayenne pepper
1 teaspoon liquid crab boil
1 cup heavy cream
green onions for garnish
croutons for garnish

Instructions

Heat the butter in a Dutch oven over medium heat until melted.
Add the onion and garlic and sauté until softened, about 3 minutes.
Add half the corn and cook another 2 minutes.
Add the sherry and cook down for 5 minutes.
Add the salt, pepper, cayenne pepper, tarragon and crab boil and stir.
Pour in the seafood stock and bring to a simmer. Simmer for 10 minutes.
Use an immersion blender to blend until mostly smooth (it's okay if it's still a little chunky).
Stir in the cream and the remaining corn and simmer for 5-10 minutes, until thickened.
Stir in the crab meat and then remove from heat.
Add additional salt, if necessary, and serve in bowls garnished with green onions and croutons.

Notes

When using the immersion blender, blend for 3-5 minutes, or until the bisque is creamy. It's okay if there are a few small chunky pieces.

If you’re using a stand blender, make sure to let the liquid cool slightly before transferring it to the blender and blending it. If you have a heat proof blender, that’s even better.

Pick through the crab and discard any pieces of shell.

In place of the crab, you can use lobster or shrimp.

You can substitute chicken or vegetable stock for the seafood stock.

While sherry adds a depth of flavor, if you prefer not to use it, you can just use more stock.

When simmering the bisque with the cream you should stir frequently and make sure it doesn’t come to a boil as the cream may start to curdle.

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