You already know how much I love a crab boil (you do know that, right?).  I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch.  We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.

De-fatting chilled stock or broth
Reserve the broth from cooking the crab, corn and sausage. Chill the broth in the refrigerator for up to 3 days or freeze it for up to 1 months. If there is some fat from the sausage you can just pull it off after the broth has been chilled
Simmer rice and diced sweet potato in crab broth
Bring the broth to a boil and add 1/3 cups of rice and 1 1/2 cups of diced sweet potato. Simmer for 45 minutes. You’ll see many recipes for bisque the require a lot of cream, but traditionally bisque is thickened with rice.
Puree the crab bisque
Use an immersion blender (or a regular blender) to puree the soup until smooth. Strain the soup.
Crab and sweet potato bisque recipe
Top the soup with some crab meat, swirl in some half and half and drizzle in a bit of sherry for the grown folks

CRAB AND SWEET POTATO BISQUE serves 6

8 cups of crab broth (from the crab boil you had)

1/3  cup uncooked rice

1 -1/2 cups of diced sweet potato

8 oz back fin crab meat

1/4 cup half and half

1/4 cup dry sherry (for grown folks…it’s optional)

Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes.  Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode.  Puree in small batches for safety)

Pour into serving bowls or cups.  Swirl half and half onto the top of the soup drizzle with sherry if you’re using that.  Add 2 tablespoons of crab meat to each bowl and serve.

24 Comments

24 Comments on Crab and Sweet Potato Bisque Recipe

  1. Katherine G
    January 28, 2014 at 3:30 pm (10 years ago)

    Oh my goodness this looks delicious!! Man I would love to eat at your house every day.

    Reply
  2. Virginia Higgins
    January 10, 2014 at 4:59 am (11 years ago)

    Ohmagoodness, that looks delish. I love a good bisque!

    Reply
  3. Ashley M
    January 10, 2014 at 4:34 am (11 years ago)

    I’ve never had Bisque before but I do like both crab and sweet potato. Thanks for the recipe.

    Reply
  4. Classic Mommy
    January 10, 2014 at 1:26 am (11 years ago)

    This crab and sweet potato bisque looks like a perfect winter meal. Thanks for sharing this recipe!

    Reply
  5. Stacie @ The Divine Miss Mommy
    January 9, 2014 at 4:14 am (11 years ago)

    This sounds and looks delicious! Did you chill or freeze it to pull out the fat or were there other reasons as well?

    Reply
    • sweetsavant
      January 9, 2014 at 12:29 pm (11 years ago)

      Hi Stacie, I chill the stock for two reasons. First, I just didn’t want to throw it out (because it was delicious) so I saved it and figured out what to do with it later. And second was to remove the rendered fat from the sausage. That was a great question, thanks!

      Reply
    • sweetsavant
      January 9, 2014 at 12:30 pm (11 years ago)

      Thanks, Jennifer!I’m so glad you like the pictures.

      Reply
  6. Candy Olivares (@Candypo)
    January 9, 2014 at 3:03 am (11 years ago)

    I’m not a fan of crab, but this sounds really easy to make. Can’t beat an easy recipe!

    Reply
  7. Chrysa Duran (@ThriftyJinxy)
    January 9, 2014 at 2:28 am (11 years ago)

    That soup has such a pretty color. It would be great for a winter day or look great on a Thanksgiving table.

    Reply
  8. Rebecca Brandt
    January 9, 2014 at 2:28 am (11 years ago)

    I love lobster bisque but have never tried crab bisque. I’ll definitely save this recipe and add it to our menu.

    Reply
  9. Shell
    January 9, 2014 at 1:59 am (11 years ago)

    Your crab bisque looks so good! I’d love to try this!

    Reply
  10. Savvy Saving Couple (@SavvySavingCoup)
    January 9, 2014 at 1:14 am (11 years ago)

    I think this looks like such a fabulous recipe! I love crab, and am not sure if I tried the blue variety, but I heard they are the best!

    Reply
  11. Kecia (@KeciaHambrick)
    January 9, 2014 at 12:54 am (11 years ago)

    I love it when my family cooks seafood! Crab meat is my favorite, but we have never saved the broth for crab bisque – will have to try that!

    Reply
  12. Stefani
    January 8, 2014 at 10:19 pm (11 years ago)

    This is something I would like to try. I love crab but never tried bisque.

    Reply
  13. Stefany Thode
    January 8, 2014 at 7:32 pm (11 years ago)

    I am so not a crab eater but my husband is. I’ll pass this one on to him. haha! I bet it is delicious.

    Reply
  14. brett
    January 8, 2014 at 7:22 pm (11 years ago)

    i had no idea that rice was used to thicken bisque! i’ve always heard cream. that’s interesting. and more filling!!

    my husband loves to go crabbing for blue crab. he’s kind of sad that my kids love it too and he has to share his catches

    Reply
  15. adoseofpaige
    January 8, 2014 at 6:05 pm (11 years ago)

    Okay your first picture had me kind of cringing but the end result of the crab bisque looked really good! My husband loves crab so I’m sure we’ll have to try it. 🙂

    Reply
    • sweetsavant
      January 8, 2014 at 6:08 pm (11 years ago)

      LOL!! Sometimes cooking ain’t pretty, but the results are delicious

      Reply
  16. Robin (Masshole Mommy)
    January 8, 2014 at 4:40 pm (11 years ago)

    Thanks so much for the recipe and instructions on this. I love that you walked me through it, so maybe I won’t actually mess it up when I try it myself LOL.

    Reply
  17. Kita Bryant
    January 8, 2014 at 4:03 pm (11 years ago)

    I get my blue crabs from the farmers market the only place around Atlanta that seems to have them for a decent price. I will be trying this I need something cause my bones are cold lol

    Reply
    • sweetsavant
      January 8, 2014 at 4:51 pm (11 years ago)

      It takes me about 45 minutes to an hour to get to the nearest Asian markets. Sometimes they have the blue crabs and sometimes they don’t (last time I went they didn’t have any) I haven’t gotten over to the Buford Hwy farmers market in a while, its a little more of a hike but they may be more consistent. All this blue crab talk is getting my cravings going again. LOL!!

      Reply

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