King Crab Bisque

A two-handled soup cup fillet with hot crab bisque topped with crab chunks

  • Preparation Time: 10 minutes
  • Cook time: 35 minutes
  • Yield: 4-6 servings


  • 1 lb King Crab Meat
  • 2 Tbsp Onion, finely chopped
  • 1/4 cup Butter, melted
  • 3 Tbsp Flour
  • 1/4 tsp Paprika
  • Dash White Pepper, ground
  • Dash Salt
  • 1 quart Milk
  • fresh Parsley, chopped


Remove any pieces of shell or cartilage from crab meat. Break meat into small pieces. Saute onion in butter until tender and golden. Blend in flour and seasonings. Add milk gradually, stirring constantly. Stir and cook until thick. Add crab meat and heat thoroughly. Serve crab bisque in large soup bowls and garnish with a pinch of fresh parsley.