Crab Bisque

This is a delightful lunch or dinner option and only takes 30 minutes to prepare!
Time 30 minutes
Servings 4
Difficulty Easy




  • ¼ cup Butter
  • 1 small Yellow onion , chopped
  • 2 tbsp Flour
  • 3 cups Milk , whole
  • 1 cup Heavy cream
  • 2 tsp Salt
  • To taste Black pepper , freshly ground
  • 2 tbsp Flour
  • 1 cup Milk , whole
  • 1 lb Crab meat, canned
  • For garnish Chives , chopped


  • In a large pot, melt butter over medium heat. Sauté onion until translucent, about 2 minutes. Add flour and mix well with a wooden spoon. Cook for an additional minute. 
  • Add milk, heavy cream, salt and black pepper. Whisk while bringing up to a boil.
  • Using a jar with a lid, shake flour and milk. Shake until the flour is blended well. Add to the soup and keep whisk until the soup thickens.
  • Stir in the crab and cook for about 5 more minutes. Ladle the soup into the bowls. Garnish with chives. 


  • Alternatively, you can thaw frozen crab meat
  • Alternatively, you can use half-and-half instead of milk (A mixture of half milk and half cream)
  • You can turn up the heat in step 2 – just be careful not to scald the cream
  • Garlic bread and/or crackers makes a great accompaniment