The best dungeness crab soup ever.

Who knew that a dungeness crab soup recipe could be so rich that mouth holders return on investment is at an all-time high. With a wealth of buttery flavors and a shiny pot loaded with delicate sweet meat, this crab bisque is a food insiders trading secret.

This crab soup is rich with flavor and doesn’t overpower the subtle crab meat. It’s a winner at any dinner, and might possibly fill your money bags.

Serves 4



  • 1 whole dungeness crab shelled or 1 8 oz. can of Crab claw meat
  • 6 cups Water
  • 2 cups Dry white wine
  • 2 cups Fish stock, see recipe here, or 2 cans clam juice
  • ½ cup butter
  • 1 cup Onions, diced
  • ½ cup Carrots, diced
  • ½ cup Celery, diced
  • 1 tsp. Garlic, minced
  • ½ cup All-purpose flour
  • ¼ cup Brandy or Sherry (or to taste)
  • 1 tsp. Paprika
  • ½ tsp. Thyme
  • ¼ tsp. Cayenne pepper
  • 1 cup Heavy cream


Method to the Rad-ness:

Heat a medium sauce pan on medium high heat and melt the butter.  Add the garlic, onions, celery and carrots and saute for about 4 minutres or until the onions are transparent. Add the brandy or sherry and let simmer until the alcohol is reduced by half. Stir the flour in slowly and remove from heat.

In a medium pot, add the water, white wine and fish stock and bring to a boil on high heat. Reduce heat to medium/low and add the paprika, thyme and cayenne. Stir in the vegetable mixture. Let cook uncovered for 30 minutes stirring regularly.

Remove bisque from heat.


I use a hand blender, which is slightly warped from using in hot soup, and blend the bisque right in the pot. Make sure your hand blender is sitting on the bottom of the soup pot before you turn on the hand blender.

A safer method and one that doesn’t require you to warp your hand blender is to puree small amounts in a blender in two different batches.

Now that your soup is nicely pureed…add the crab claw meat and heavy cream. If it’s neccessary, heat on low temperatures and stir often. Make sure you don’t bring your soup to a boil at this point.

I like to add a splash of brandy to each bowl of soup I’m serving, but it’s up to your personal preference.

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