Creamy French crab bisque in ornate bowl

Creamy crab bisque: The perfect appetizer to start your date night. Photo by furkanfdemir: https://www.pexels.com/photo/pumpkin-soup-on-table-10821220/

Creamy crab bisque: The perfect appetizer to start your date night

If you love cooking, you feel that French cuisine is the pinnacle. Create something incredible at home for a date or dinner party with our creamy crab bisque.

Creamy French crab bisque in ornate bowl

Creamy crab bisque: The perfect appetizer to start your date night. Photo by furkanfdemir: https://www.pexels.com/photo/pumpkin-soup-on-table-10821220/

Do you have friends coming over for a fancy dinner party or inviting your boss over and you want to impress them? Do you want to cook something special for a date at home where it’s nice and cozy during winter? Impress everybody by making a perfectly creamy crab bisque. Bisque is a well seasoned, smooth and creamy French broth, often served as an appetizer. It tastes as rich as it looks and is just fun to say as you serve it to your distinguished guests.

Creamy crab bisque tips

You can use canned crab meat but for a real treat, cook your crab with some butter and a tiny bit of lemon. If you don’t want a broth that’s too rich, replace the can of cream with milk. You can transfer the soup to your blender or use an immersion blender to blend together in the pot. Bisque is also often strained before it’s rewarmed again before serving. Save some crab meat to garnish or if you want to enjoy a more rustic-looking soup.

If you love cooking, you feel that French cuisine is the pinnacle. Create something incredible at home for a date or dinner party with our creamy crab bisque.

Creamy crab bisque recipe

3 from 2 votes
Recipe by Gary Dunn Course: StarterCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 1 can crab meat

  • 1 glass sherry (medium sweet)

  • 1 large can pea soup

  • 1 can tomato soup

  • ½ tsp curry powder

  • 1 soup can-full milk

  • 1 soup can-full cream

  • salt and pepper

Method

  • Drain crab. Pour sherry over and rest for 12 hours.
  • In a saucepan, add pea soup, curry powder, milk and cream. Heat them together, mixing well. Season to taste.
  • Add crab meat and sherry mixture. Blend together well.
  • Taste for seasoning again and adjust if needed.

Notes

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Do you want to make more fancy dinner party recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.

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