Seafood lovers rejoice – creamy, decadent crab soups are a delightful way to indulge in sweet shellfish flavor. Two favorites often featured on menus are cream of crab soup and crab bisque. While sharing crab as the star ingredient, these soups have unique characteristics that set them apart. In this article, we’ll uncover the origins, ingredients, cooking methods, textures, and tastes that define each soup so you can fully appreciate the nuances of these crab-tastic creations!
A Tale of Two Origins
To understand the distinctions between the two soups we must first look at their origins. Cream of crab soup arose in the cuisine of the Eastern Shore of Maryland and Virginia. It became a staple for residents thanks to the abundance of blue crab harvested from the Chesapeake Bay. The soup highlights the natural sweetness of crab complemented by cream and spices.
Crab bisque traces its roots to classic French cuisine. It evolved as a richer take on traditional seafood bisques made from lobster or crayfish. The French influence imparts a more refined preparation and elegant presentation earning crab bisque a reputation as an upscale restaurant dish.
Diving Into the Key Ingredients
The ingredients chosen for each soup reflect their divergent backgrounds.
Cream of crab soup keeps it simple, relying on:
- Cream – heavy cream or half and half
- Blue crab meat
- Aromatics – onion, celery, carrot
- Thickeners – butter, flour
- Seasonings – Old Bay, salt, pepper
Crab bisque calls on a more extensive list:
- Shellfish stock
- Crustacean shells
- Aromatics – onion, shallot, garlic
- Tomatoes
- White wine
- Heavy cream
- Herbs – thyme, parsley, tarragon
The bisque ingredients provide layers of flavor not found in the more straightforward cream soup.
Cooking Methods – Smooth vs. Chunky
Preparation techniques also differ greatly between the two dishes. Cream of crab soup comes together quickly by:
- Sautéing aromatics in butter
- Making a simple roux
- Adding cream and stock
- Gently folding in crab meat
- Seasoning with Old Bay
This yields a thick, creamy puree with tiny chunks of crab.
Crab bisque demands a lengthier, more complex approach:
- Simmering a shellfish stock
- Sautéing a mirepoix
- Adding a tomato base
- Making a roux
- Simmering and straining
- Pureeing
- Folding in cream and crab
- Straining again before service
Additional steps like double straining result in an ultra-smooth texture. The bisque is refined, while the cream soup retains a homey chunkiness.
Flavor Profiles – Sweet vs. Sophisticated
When it comes to taste, each soup highlights different facets of crab flavor.
Cream of crab soup puts the natural sweetness of crab meat center stage. The cream provides a rich, indulgent backdrop. Seasonings like Old Bay add warmth without overpowering the shellfish. Every spoonful delivers comforting, nostalgic crab flavor.
Crab bisque reveals a more nuanced crab experience. The shellfish stock concentrates briny seafood essence into the broth. Tomato and white wine notes provide acidity and fruitiness. The velvety texture carries these complex flavors across the palate. The overall taste proves more elegant and multidimensional.
Serving Suggestions
The soups suit different occasions based on their distinctions. The chunky cream of crab soup feels right at home with casual meals like:
- Backyard barbecues
- Beach picnics
- Weeknight dinners
Pair it with buttery crackers or crusty bread. Thebisque’s sophisticated nature makes it a smart choice for:
- Restaurant appetizers
- Date nights
- Special occasion dinners
Garnish with fresh herbs and serve in elegant dishware to highlight the refinement.
So while cream of crab soup and crab bisque share the magical taste of crab, they provide unique textural and flavor experiences. Whether you’re in the mood for the simple comfort of cream soup or the elegant extravagance of bisque, understanding their differences helps you best appreciate these two delightful crab creations. With this guide, you can master the distinct deliciousness of each!
What is crab bisque?
Crab bisque is a creamy crab soup similar to a cream of crab soup.
The main difference between them is that it’s thicker and richer than a cream of crab soup so it feels like the ultimate indulgence.
To make this you only need a few ingredients:
- Cream of soups– Both cream of mushroom and cream of celery. If you prefer, you can substitute cream of asparagus for the cream of celery.
- Tomato soup– A can of condensed tomato soup. Don’t use non condensed soup.
- Crab meat– Lump crab meat, drained.
- Half and half– Don’t use just milk or cream. If you don’t have half and half you can use one part milk and one part cream.
- Sherry– Cooking sherry is fine.
To make this, add all of the ingredients except the sherry to a soup pot and whisk them to combine.
Let the mixture come to a simmer but don’t boil it.
Once it is heated through, whisk in the sherry.
Ladle the soup into bowls.
Can I make this ahead of time?
I would not make this ahead of time, but it’s so easy to make that it should be no big deal to throw it together anytime.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat prior to serving, adding more half and half if needed to thin.
- It’s totally optional, but I prefer to not only drain the canned crab but give it a quick rinse as well. This helps remove any canned fishy flavor and let’s the crab shine through on its own.
- We like to serve with fresh herbs and oyster crackers
- Want to keep it budget friendly? You can use flaked imitation crab or a cheaper variety of crab in general.
- Prefer a seafood style bisque? Add cooked shrimp, scallops, and/or lobster.
Amazing Crab Bisque/Crab Bisque, Cream of Crab, She Crab…What’s the difference?
FAQ
What is the difference between a cream soup and a bisque?
What is the difference between a soup and a bisque? A soup can be made from any ingredient but a bisque is made specifically by simmering shellfish and is normally finished with cream to provide a velvety finish.
What is in cream of crab soup?
Cream of crab soup is a rich, creamy soup that features crab meat as its star ingredient. It typically includes a base of milk and/or cream, butter, flour for thickening, and is seasoned with ingredients like celery salt, Old Bay seasoning, and sometimes a touch of dry sherry.
Is cream of crab the same as she crab?
She Crab Soup vs. Cream of Crab Soup. She Crab Soup is a cream-based soup made with she-crabs (female crabs) and their eggs (roe). Roe is bright orange and adds a salty flavor and thick texture which makes it unique from traditional crab soup.
What is the main ingredient that gives a bisque its creamy texture?
It’s almost impossibly creamy, with butter, heavy cream, half and half and creamed corn creating decadence in every mouthful.Nov 19, 2021