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One of my absolute favorite things to do is go shopping with my mom and my sister. We have a little tradition that whenever we’re at Nordstrom, stopping by their cafe is a must, and I always get the crab bisque. The soup is rich and decadent, with the perfect balance of flavors that feels indulgent but also somehow kind of light and not too heavy. It’s one of those dishes that just hits the spot every time and I know you’re going to love it.
If you love this Nordstrom’s recipe, you can also check out my Nordstrom Tomato Soup!
Why You’re going to Love Nordstrom’s Crab Bisque
The crab bisque is a truly luxurious, velvety soup with a rich seafood flavor that is to die for. The sweetness of the fresh crabmeat shines through and is perfectly balanced with the smooth creaminess of the broth. And let’s not forget the iconic toasties on the side, just waiting to be dipped into that warm decadent goodness. Each bite is a warm, flavorful hug that is a must-try for any seafood lover!
How to Prepare Nordstrom’s Crab Bisque
- Set the meat from the crab shells and set aside. Cut up the shells into small pieces.
- Preheat a pot for 2 minutes. Add butter along with your mirepoix and shallot. Sauté for about 5 minutes until veggies are softened. Add flour and garlic.
- Cook together for 2-3 minutes. Add in crab shell and cook for 6-7 minutes.
- Add in the tomato paste and cook for 2 minutes. Add wine, clam juice, fish sauce and water. Bring to a boil and simmer for 20-25 minutes.
- Strain the veggies and shells. Reserve the liquid and return to the pot.
- Blend the veggies and the shells with a bit of liquid from the pot.
- Line a strainer with cheesecloth and a bowl underneath to catch the liquid. Add in veggies and shells with the heavy cream and bourbon. Using the back of your spoon, get as much of that liquid out. Squeeze as much as you can with your hands.
- Add the strained mixture to the pot and add the tabasco, chipotle powder, salt and pepper to taste. Bring to a light simmer and let it go for 2-3 minutes.
- Spread butter onto your baguette slices, sprinkle garlic salt, oregano and LOTS of parm. Bake at 350°F and bake for 15 minutes or until golden.
- Add the crab to the bisque, reserving some for topping and let it warm through.
- Serve with the toasties, chives, more crab on top and that is it!
Substitutions and Variations
- You can use king crabs leg instead of Dungeness crab legs.
- If you don’t have clam juice, you can substitute it for fish stock, vegetable broth or chicken broth. It will change the taste a bit but it will work.
- You can swap the tabasco for your choice of hot sauce instead.
Chef Nadia’s Tip
Use a good pair of Kitchen Shears to cut through those crab legs easily!
Similar Recipes
Common Questions
That is a carrot, celery and onion mix.
The cheesecloth is ideal for catching the finer particles but in a pickle you can use a very fine mesh strainer. The goal is to make sure all the solids are removed so you are left with the silky smooth bisque.
You certainly can. You can store it in the fridge in an airtight container for up to 2 days. When you are ready to serve, gently reheat the bisque on the stove, and add you crab meat at this point to warm through. Reheat the toasties in the oven to maintain the crispness.
Nordstrom’s Crab Bisque
Equipment
- cheesecloth
- blender
Ingredients
Crab Bisque
- 1 1/2-2 lb dungeness crab legs, fully cooked
- 4 tbsp unsalted butter
- 1 small yellow onion or 1/2 large one, chopped
- 1 small shallot, chopped
- 2 carrots, peeled & chopped
- 2 celery ribs, chopped
- 2-3 garlic cloves
- 1/3 cup all purpose flour
- 6 oz tomato paste
- 12 oz clam juice
- 2 tsp fish sauce
- 2-4 squirts of tabasco
- 1/4 cup bourbon
- pinch of chipotle powder
- salt and pepper to taste
- 6 cups water
- 1 1/4 cup heavy cream
- chives for topping
Toasties
- 12 Baguette slices
- Unsalted butter
- pinch oregano
- parmigiano reggiano
- pinch garlic salt
Instructions
- Separate the meat from the crab shells and set aside. Cut up the shells in small pieces.
- Preheat a pot for 2 minutes. Add in 4 tbsp unsalted butter along with your mirepoix and shallot. Saute for about 5 min until veggies are softened. Add in flour and garlic.
- Cook together for 2-3 minutes. Add crab shells and cook together for 6-7 minutes.
- Add tomato paste and cook for 2 minutes. Add wine, clam juice, fish sauce and water. Bring to a boil and simmer for 20-25 minutes.
- Strain the veggies and shells. Reserve the liquid and return to the pot.
- Blend the veggies and shells with a bit of the liquid from the pot.
- Line a strainer with cheesecloth and put over a bowl to catch the liquid. Add in veggies and shells with the heavy cream and bourbon. Using the back of your spoon get as much of that liquid out. Squeeze as much out as you can with your hands.
- Add the strained mixture to the pot, and add the tabasco, chipotle powder, salt and pepper to taste. Bring to a light simmer and let it go for 2-3 minutes. *see note*
- Spread butter onto your baguette slices, sprinkle garlic salt, oregano and LOTS of parm. Bake at 350°F and bake for 15 minutes or until golden.
- Add the crab to the bisque, reserving some for topping and let it warm through.
- Serve with the toasties, chives, more crab on top and that is it!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
