Crab Bisque

Crab Bisque

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The other day when I flipped through the 1970s cookbook that I adapted last week’s Bavarian cream recipe from I came across an interesting idea: adding nutmeg to crab bisque. I tried it on my own crab bisque recipe and was surprised how well it worked. The spice added a new and unexpected dimension that I really liked. Otherwise this recipe is pretty straightforward with mostly the usual suspects: shallot, celery, tomato paste, white wine, sherry, etc. Hope you like it! :)


Crab Bisque Recipe

serves 2


  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1 celery stalk, minced
  • 1 teaspoon tomato paste
  • 1 cup chicken broth (I like it better than vegetable broth or store-bought fish stock in this recipe)
  • 1/2 cup dry white wine
  • 6 ounces crab meat
  • 2 tablespoons heavy cream
  • 1-2 teaspoons sherry
  • pinch of nutmeg
  • a few sprigs of thyme



  1. Melt the butter.
  2. Add shallot and celery and saute until soft, about 7 minutes.
  3. Add tomato paste, broth and white wine and bring to a boil.
  4. Add almost all crab meat (reserve a little bit for garnish), then puree with an immersion blender.
  5. Stir in the cream and the sherry (to taste) and heat through.
  6. Sprinkle a pinch of nutmeg into each serving and garnish with crab meat and sprigs of thyme.


Food Photography and Styling: I lit the set slightly from the back to get a nice reflection onto the surface of the bisque that kept it from looking dead. To create a focal point I added a little bit of crab meat into the center and topped it with a few sprigs of thyme. I also sprinkled some thyme and nutmeg next to the bowl to keep the table from looking too sterile and as usual I used my strobe to light the set.

Nikon D600, 105mm, f/3.2, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


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