Nutritional Info

Nutrition Facts

Serving Size 1 (698g)

Calories 1764
Calories from Fat 496 (28%)
Amount Per Serving %DIV
Total Fat 55.1g 85%
Saturated Fat 18.7g 94%
Monounsaturated Fat 19.5g
Polyunsaturated Fat 17g
Trans Fat 0.0g
Cholesterol 275.7mg 92%
Sodium 26447.3mg 1150%
Potassium 3306.4mg 70%
Total Carbohydrate 170.1g 57%
Dietary Fiber 18.4g 74%
Sugars 18.7g
Protein 142g 284%

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Recipe Description
A slightly thickened herb infused crab soup with potatoes and refried beans.
Prep time
24 hr 20 min
Cook time
6 hr 10 min
Ready In
30 hr 30 min


Serves Tool

Serves To:USMetric
4 Pound(lb)  snow crab clusters (legs)
2 Quart(q)  water
2 Quart(q)  chicken broth
1   small onion, chopped
1 1/2   ribs celery, chopped
2 Clove(clv)  garlic, quartered
2   medium potatoes, peeled and chopped
1/4 Cup(c)  fresh parsley, chopped
2 Teaspoon(t)  dry mustard
1 Tablespoon(T)  canned pimiento, chopped
16 Ounce(oz)  refried beans
1/2 Teaspoon(t)  pepper
2   bay leaves
1/3 Cup(c)  tomato sauce
1/4 Cup(c)  heavy cream
4 Tablespoon(T)  butter
1/4 Teaspoon(t)  thyme, dried
1/8 Teaspoon(t)  basil, dried
2 Tablespoon(T)  old bay seasoning


Remove all the crabmeat from the shells and set it aside. Discard one half of the shells and put the remainder into a large pot with the water and chicken broth over high heat. Add the onion, two thirds of the chopped celery and the garlic, then bring the mixture to a boil. Continue to boil for 1 hour, stirring occasionally, then strain the broth. Discard the shells, onion, celery and garlic, keeping only the broth. Measure 3 quarts of the broth into a large saucepan or pot. Add water if there's not enough broth to measure 3 quarts. Add the potatoes and bring the mixture to a boil. Add one half of the crabmeat and all the remaining ingredients, including the remainder of the chopped celery to the saucepan and bring the mixture back to a boil. Reduce the heat and simmer, uncovered, for 4 hours, or until the soup reduces by about half and starts to thicken. Add the remaining crabmeat and simmer for another hour or until the soup is very thick. Refrigerate overnight. It's better the next day! Reheat and remove the bay leaves before serving.

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