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  • 1 large yellow onion, diced
  • 1 large carrot, peeled, diced
  • 3 habaneros, diced
  • 1/2 bunch cilantro, minced
  • Vegetable oil
  • 2 quarts seafood stock
  • Juice of 1 lime
  • 1 cup dry sherry
  • 1 teaspoon ground cumin
  • 1 tablespoon granulated garlic
  • 1 teaspoon black pepper
  • 6 cups heavy cream
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) butter, softened
  • 1 pound crab meat


  1. Sauté the onion, carrots, habaneros and cilantro in oil in a soup pan until very tender. Puree the mixture and return to the pan.
  2. Add the seafood stock, lime juice, sherry, cumin, garlic, and pepper and bring to a hard boil. Boil for 10 to 12 minutes or longer, adding water if the mixture boils away.
  3. Add the cream and bring to a simmer.
  4. Mix the flour and butter into a smooth, thick paste. Add to the soup. Whisk until well incorporated. Cook, stirring, until the soup thickens.
  5. At this point you can add the crab meat and heat through. Or chill the soup and reheat later, adding the crab before serving.  Makes about 1 gallon of soup.

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The recipe was originally published as Habanero Crab Bisque on

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