Easy crab bisque

45 minutes


Crab bisque

  • 3 shallots, or 1 medium onion, finely chopped
  • 1/2 large fennel bulb, chopped
  • 1 carrot, chopped
  • 2 bay leaves
  • 1 garlic clove, crushed
  • 1 tbsp of tomato purée
  • 150g of brown crab meat
  • 3 tbsp of brandy
  • 1l stock, made with 25g of lobster glace and 1l of just-boiled water
  • lobster glace, 1–3 tsp
  • 2 tbsp of olive oil
  • salt
  • freshly ground black pepper
  • lemon juice, freshly squeezed (just a few drops to taste)

To serve

  • 150g of white crab meat
  • 2 tbsp of cream
  • dill, to decorate


Heat the oil in a large saucepan. Add the chopped shallots/onion, fennel, carrot and bay leaves and cook gently over a low heat for 10 minutes, or until the vegetables are soft
Add the crushed garlic, stir and cook for another minute before adding the tomato purée, brown crab meat and brandy. Stir for 2 minutes, then add the stockr to combine everything. Cover the saucepan with a lid and simmer gently for 20 minutes over a low heat
Liquidise the soup until smooth using a hand blender. Pass the soup through a fine sieve into a clean saucepan, taking care to extract as much liquid as possible
Gently reheat the soup before adding a few drops of lemon juice. Swirl through 1 teaspoon of lobster glace, stir well and taste. Add another 1–2 teaspoons to intensify the flavour, if required. Season with freshly ground black pepper to taste
When you are ready to serve, divide the soup between shallow soup bowls. Spoon some of the white crab meat into the centre of each bowl and garnish with dill and a drizzle of double cream