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Crab Bisque Recipe

In our last seafood masterclass we showed you how to prepare a crab and went on to use the delicious crab meat to create a light and summery Crab Salad.

Left over crab shells should never be thrown out as they can be used to form the classic French base for soups: bisque.


Shell from 2 crabs
2 carrots chopped
½ leek chopped
½ Spanish onion chopped
Small bunch of thyme
2 bay leaves
75ml dry white wine
4 table spoons tomato puree
1.5 litre fish stock
100ml double cream
Salt and pepper to taste

Mussel Inn Crab Bisque recipe step 1

1. Put the crab pieces in to the pot and break them up a bit more with a rolling pin. Heat up the crab shells for 5 minutes with some olive oil and then add the white wine.

Mussel Inn Crab Bisque recipe step 2

2. Add the onion, leek, garlic, carrots, thyme and bay leaf. Cook off until the vegetables begin to colour and the liquid has evaporated.

Mussel Inn Crab Bisque recipe step 3

3. Add the tomato puree and fish stock to the pan. Bring to the boil and simmer for 45 minutes.

Mussel Inn Crab Bisque step 4

4. Press as much liquid out of the shells and vegetables with the back of the ladle and discard everything left in the sieve.

Strain the soup once more through a fine sieve to remove all finer pieces of shell. Bring back to the boil and reduce a little to concentrate the crab flavour. Add some double cream and season to taste.