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Overhead view of Dungeness crab bisque in white bowls, garnished with fresh crab meat and chopped chives, with green onions beside them.

30-Minute Dungeness Crab Bisque

A velvety 30-minute Dungeness crab bisque: shallots and garlic sautéed in butter with tomato paste, deglazed with whiskey, simmered with coconut milk and chicken broth, blended with half the crab and finished with the rest and a squeeze of lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 4 shallots minced
  • 2 teaspoons minced garlic
  • 1 tablespoon tomato paste
  • 1/4 cup whiskey or bourbon
  • 2 cups coconut milk
  • 4 cups chicken broth
  • 1 pound Dungeness crab meat divided
  • 1 tablespoon lemon juice
  • chives or green onions for garnish

Method
 

  1. Melt the butter in a large pot. Sauté the shallots and garlic 2-3 minutes until translucent. Stir in the tomato paste and cook 30 seconds.
  2. Pour in the whiskey and scrape up the browned bits with a wooden spoon. Cook down about 1 minute.
  3. Add the coconut milk and chicken broth and stir slowly until it comes to a boil.
  4. Turn off the heat and add half the crab. Puree with an immersion blender (or in a blender, then return to the pot) until smooth and deep orange.
  5. Stir in the remaining crab and the lemon juice. Ladle into small bowls and garnish with chives or green onions.

Notes

Fresh Dungeness is the star, but good lump crab works. Small bowls help with portion control for this rich soup.