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Spicy Crab Bisque

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 to 8 servings


  • 1 pound lump crab meat
  • 3 shallots minced
  • 5 cups chicken stock
  • 2 cups heavy cream
  • 1/2 cup dry sherry
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 1 teaspoon cayenne pepper powder
  • 1 teaspoon tarragon
  • Salt and pepper to taste
  • Croutons and additional cayenne pepper powder for garnish


  • Place a soup pot over medium heat, then add the butter and oil.
  • When butter is melted, add in the shallots and sauté for 3 minutes (until translucent).
  • Add the chicken stock, heavy cream, and cayenne pepper powder. Mix thoroughly while bringing the pot to a simmer.
  • Lower the heat, then add in the crabmeat and tarragon and continue to cook the soup for 5 minutes.
  • Add the sherry, stir, and continue to cook the soup for 3 minutes.
  • Add salt and pepper to taste, then serve garnished with sprinkled cayenne powder and croutons.


Adjust the heat by the amount of cayenne used.
Adapted from William Sonoma's crab bisque soup.