This Delicious Baltimore Crab Bisque recipe came to us from my wife’s family in Maryland. It’s an award-winning recipe – one bite and you’ll know why!
As our week of Super Bowl madness begins to draw to a close, I feel that it is only appropriate to end with appetizers inspired by the cities of the two teams in the big game. In this case, that means Baltimore and San Francisco. To add a twist to your Super Bowl party food table, consider putting “neutral” foods in the middle and putting team-inspired foods on either side.
Today, I decided to feature an easy crab bisque recipe in honor of the Baltimore Ravens. Maryland is well-known for their crabs…in fact, blue crabs are the official food of the entire state! I used lump crab meat for this recipe, but if you have access to blue crab, then definitely go that route!
Delicious Baltimore Crab Bisque
- 2 cups half & half
- 2 cups 2% or whole milk
- ½ cup unsalted butter
- ½ cup all-purpose flour
- ¾ cup chicken or seafood stock
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- ½ tbsp Old Bay Seasoning
- ¼ cup sherry
- 8 ounces lump crab meat
- Bread for croutons (optional)
- Warm half and half and milk in a double boiler until warm.
- In a large sauce pan, melt margarine and add flour. Once you add the flour, stir constantly until well-combined.
- Add stock, Worcestershire sauce, salt, pepper, and Old Bay. Mix well.
- Add milk mixture and mix well.
- Add sherry and crab meat and heat until almost boiling.
- If desired, make homemade croutons for your bisque. Simply cube several thick slices of bread and broil for approximately 5 minutes in oven. Watch closely to prevent croutons from burning! (You can season this croutons if desired, but this bisque already has plenty of flavor so plain croutons work, too!)
Tip: This bisque can easily be stored in the refrigerator, but ensure that the bisque has cooled completely before transferring into the refrigerator.
Tip: If the bisque if too thick, simply add additional milk.
Tip: If you do not own a double boiler, you can easily create one by placing a small bowl over a small sauce pan. Fill the sauce pan with 2 inches of water and heat until just simmering. The steam from the water will then slowly heat the bowl above without scorching the milk. Make sure the bottom of the bowl does not touch the water in the sauce pan! (See picture below.)