Recipe: Crab Bisque in the Ninja Cold & Hot Blender

Crab Bisque

The Ninja Cold & Hot Blender is perfect for making flavorful creamy soups, hearty soups, and bisque recipes. On Sunday, I made some quick and easy crab bisque in my favorite blender. This crab bisque recipe is so easy and gourmet, perfect for the fall season and entertaining guests.

makes approximately 4-6 Servings

Crab Bisque Ingredients

2 celery stalks, finely chopped

1 small onion, finely chopped

2 Tablespoons of minced garlic cloves

2 sprigs of fresh thyme

6 Tablespoons softened salted butter (4 Tbsp. for bisque, 2 Tbsp. to warm crab meat)6 oz. tomato paste 

2 tablespoons flour (use more if you like a thicker bisque)

2 oz. cream cheese

1 cup heavy whipping cream

1/2 cup dry white wine or dry sherry

4 cups of seafood stock

Seafood seasoning (like Old Bay®), salt, and freshly ground pepper to taste

1 lb. lump crabmeat or jumbo lump crap

Crab Bisque

Crab Bisque Directions

Add chopped onion, chopped celery, minced garlic cloves, thyme, and 4 Tbsp butter to the Ninja Blender and press the “SAUTE” function

After Saute is over, add tomato paste, flour, cream cheese, heavy whipping cream, seafood stock, old bay seasoning, salt & pepper

Press the “SMOOTH SOUP” function on Ninja Foodi Blender and let it blend

While the soup is blending, warm-up half the crab in a skillet with 2 Tbsp of butter

Add half of the crab lump to the blender. Press, “MANUAL COOK” on “HIGH,”. Cook until the soup has reached your desired consistency. Approximately 10 -15 minutes. At this step, you may add an additional flour to thicken the soup, if desired.

After 10-15 minutes, Stir the bisque well, as the crabmeat tends to lump at the botton of the blender. Serve the bisque in soup bowls topped with the cooked warm crab in the middle and garnish with dried or fresh parsley, smoked paprika and fresh basil.  

Serve with crackers or crusty bread.

Substitutions and Additions for Crab Bisque

Crab Meat: Instead of Lump Crab Meat, you can use crab claws, ( or a combination of both). Fresh Crab Claw meat is usually found right next to the lump crab meat in your grocery store.

White Cooking Wine: Instead of white wine, you can use dry sherry. You can also use your favorite cognac. I recommend using only 1/4 cup.

Heavy Cream: Light-Cream may be substituted in place of heavy cream.

Yellow Onion: One shallot may be used instead of an onion. *shallots have a milder and more delicate flavor than that of a regular yellow onion.

Seafood Stock: Fish Stock may be used in place of Seafood Stock. I do not recommend using chicken stock or chicken broth.

To Add Heat: For a Spicer bisque, you may add red-pepper flakes or cayenne pepper to taste. I recommend adding a teaspoon at a time and tasting.

For a Chunky Bisque: Use additional Crabmeat or add a few potatoes.

How Long Can Crab Bisque be Stored in the Refrigerator?

Crab bisque soup may be stored and refrigerated in batches in an air-tight container for up to 3-4 days. It can be frozen for between 4-6 months.

Tools Used in this Recipe

*Please note: as an Amazon Associate, I earn from qualifying purchases

Ash Renee

Ash Renee, is an NYC Real Estate/Business Lawyer, Consultant, and Blogger. A New York transplant for the last 10 years, Ash loves exploring the NYC restaurants, fashion, and the black professional social scene. Ash was born and raised in Chicago.

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