This crab bisque recipe is a versatile, delicious option for a weeknight dinner or a special occasion, offering bold seafood flavors with the option for a creamy or lighter touch.
If you’re a seafood lover like me, then you know that there’s nothing quite like a comforting, flavorful bowl of crab bisque. The twist? I made this one entirely on the griddle! It’s a lighter version without the usual heavy cream, letting the fresh crab and seafood flavors shine through. But if you’re craving a touch of creaminess, feel free to add a bit of cream—though my original recipe stays true to its lighter, more broth-like base.
Let’s dive into how I made this delightful crab bisque with fresh snow crab legs, all cooked on the griddle.
Ingredients:
- 1 tbsp butter
- 1 tbsp garlic (minced)
- 1/2 a small yellow onion (diced)
- 1 cup Rao’s marinara sauce
- 2 cups seafood stock
- 1/2 cup dry white wine or cooking white wine
- 2 clusters of fresh snow crab legs
- 1 cup crab meat (picked from the crab legs)
- Kosher salt and pepper (to taste)
- Seafood seasoning like Old Bay (to taste)
- Optional: 1/4 cup heavy cream for a creamier bisque
Why I Love This Recipe
This crab bisque is rich in flavor yet light enough to let the seafood take center stage. The broth is bright and savory, allowing the crab’s natural sweetness to come through. Cooking it on the griddle not only adds a fun twist but also gives the bisque a subtle smokiness that you don’t get from a stovetop version. If you’re in the mood for something a bit richer, you can swirl in a touch of cream for extra decadence—though I prefer mine without for a lighter finish.
Step-by-Step Instructions:
- Prepare the Snow Crab Legs:
Before starting, clean the crab legs and set them aside. You’ll be adding them to the bisque to infuse their flavor. Once prepped, you’re ready to begin! - Sauté Aromatics on the Griddle:
Heat your griddle on medium-high and melt the tablespoon of butter. Add the minced garlic and diced onions, sautéing until the onions are soft and translucent. This builds a flavorful foundation for the bisque. - Build the Base with Stock and Wine:
Once your onions and garlic are fragrant, pour in the seafood stock and white wine. Let the mixture simmer for a few minutes to reduce slightly. The white wine adds a pleasant acidity that perfectly balances the richness of the seafood and butter. - Add the Marinara:
Stir in the Rao’s marinara sauce, which brings a touch of sweetness and depth to the bisque. The natural tomato flavor and herbs from the sauce work beautifully with the crab. - Cook the Crab:
Now, it’s time to add the snow crab legs and picked crab meat. Place the crab legs on the griddle and allow them to cook in the sauce for about 5-7 minutes, letting the bisque absorb the crab’s briny flavor. Add the picked crab meat into the sauce to meld with the broth. - Season to Perfection:
Season your bisque with Kosher salt, pepper, and your favorite seafood seasoning, like Old Bay. This step is key to personalizing the dish, so adjust the seasonings to your liking. - Optional: Add Cream (For a Creamier Bisque):
If you prefer a creamier version, stir in 1/4 cup of heavy cream after you’ve seasoned the bisque. This will give it a velvety texture without overpowering the delicate crab flavor. However, if you want to keep it light, like in my original recipe, you can skip this step. - Finish and Serve:
Once everything is cooked through and the flavors have fully melded, remove from heat. Serve the bisque hot, garnished with a sprinkle of fresh herbs if desired. It’s perfect with a side of crusty bread or a light salad.
For those who don’t have a griddle, don’t worry—you can easily make this crab bisque on the stovetop! Simply follow the same steps, but use a large pot or Dutch oven over medium heat. Start by melting the butter and sautéing the garlic and onions until soft. Then, add the seafood stock and white wine, allowing it to simmer and reduce slightly. Stir in the Rao’s marinara sauce and cook the crab legs and crab meat directly in the pot. Finish by seasoning with salt, pepper, and seafood seasoning. If you prefer a creamier texture, you can stir in some cream just before serving. The stovetop method will give you the same rich flavors without the need for a griddle!
Crab Bisque
Ingredients
- 1 tbsp butter
- 1 tbsp garlic minced
- 1/2 a small yellow onion diced
- 1 cup Rao’s marinara sauce
- 2 cups seafood stock
- 1/2 cup dry white wine or cooking white wine
- 2 clusters of fresh snow crab legs
- 1 cup crab meat picked from the crab legs
- Kosher salt and pepper to taste
- Seafood seasoning like Old Bay to taste
- Optional: 1/4 cup heavy cream for a creamier bisque
Instructions
- Prepare the Snow Crab Legs:Before starting, clean the crab legs and set them aside. You’ll be adding them to the bisque to infuse their flavor. Once prepped, you’re ready to begin!
- Sauté Aromatics on the Griddle:Heat your griddle on medium-high and melt the tablespoon of butter. Add the minced garlic and diced onions, sautéing until the onions are soft and translucent. This builds a flavorful foundation for the bisque.
- Build the Base with Stock and Wine:Once your onions and garlic are fragrant, pour in the seafood stock and white wine. Let the mixture simmer for a few minutes to reduce slightly. The white wine adds a pleasant acidity that perfectly balances the richness of the seafood and butter.
- Add the Marinara:Stir in the Rao’s marinara sauce, which brings a touch of sweetness and depth to the bisque. The natural tomato flavor and herbs from the sauce work beautifully with the crab.
- Cook the Crab:Now, it’s time to add the snow crab legs and picked crab meat. Place the crab legs on the griddle and allow them to cook in the sauce for about 5-7 minutes, letting the bisque absorb the crab’s briny flavor. Add the picked crab meat into the sauce to meld with the broth.
- Season to Perfection:Season your bisque with Kosher salt, pepper, and your favorite seafood seasoning, like Old Bay. This step is key to personalizing the dish, so adjust the seasonings to your liking.
- Optional: Add Cream (For a Creamier Bisque):If you prefer a creamier version, stir in 1/4 cup of heavy cream after you’ve seasoned the bisque. This will give it a velvety texture without overpowering the delicate crab flavor. However, if you want to keep it light, like in my original recipe, you can skip this step.
- Finish and Serve:Once everything is cooked through and the flavors have fully melded, remove from heat. Serve the bisque hot, garnished with a sprinkle of fresh herbs if desired. It’s perfect with a side of crusty bread or a light salad.
Tips for Success:
- Fresh Crab: Fresh snow crab legs add the best flavor, but you can use pre-cooked or frozen crab legs in a pinch.
- Seasoning: Don’t skimp on the Old Bay or your favorite seafood seasoning to really boost the flavor.
- Cream or No Cream: While the optional cream adds richness, the bisque is fantastic without it, keeping the flavors bright and focused on the seafood.
Whether you’re a seafood fan or just looking to try something new, this easy griddle crab bisque is sure to become a favorite. Enjoy!
