Creamy Florida Stone Crab Bisque

Stone Crab Bisque

Danielle Rose
This recipe utilizes the flavorful water after boiling fresh stone crab claws, along with the discarded shells.
Course Appetizer, Soup
Cuisine seafood


  • dutch oven
  • fine mesh strainer
  • ladle


  • Stone crab stock ingredients:
  • 1 tablespoon olive oil
  • 4 cups stone crab claw shells
  • 1 cup sherry
  • 6 cups water reserved from boiling stone crab claws
  • Bisque ingredients:
  • 5 cups stone crab stock or seafood stock or clam juice
  • 4 tablespoons butter
  • 1 large onion diced
  • 4 stalks celery diced
  • 2 carrots diced
  • ½ cup flour
  • 2 tablespoons tomato paste
  • Sea salt to taste
  • 1 cup heavy cream
  • Pinch of cayenne to taste
  • Squeeze of lemon to taste
  • 1 to 2 cups stone crab claw meat
  • 2 tablespoons minced parsley
  • Lemon wedge


  • Stone crab stock instructions: Heat the olive oil in a skillet over medium-high. Add the stone crab claw shells and sauté for a few minutes. Splash them with sherry and simmer for 10 minutes. Add the reserved water from boiling the crab claws, or seafood stock or clam juice. Simmer for 30–45 minutes, or until the liquid has reduced to about 5 cups.
  • Bisque instructions: Melt the butter in a Dutch oven over medium. Add the onion, celery, and carrots. Sauté for a few minutes, reducing the heat as necessary so the vegetables soften but don’t brown. Sprinkle with flour and stir very well. Once the flour is incorporated, strain the stone crab stock into Dutch oven. Bring it to a boil, then reduce to simmer. Stir in tomato paste. Simmer for 10 minutes, stirring occasionally. Slowly stir in the heavy cream and allow it to simmer for another 20 minutes, or until thickened. Strain the bisque through a fine-mesh strainer into a medium container, pressing on the solids with the back of a ladle to extract all liquid. Wash and dry the now-empty Dutch oven. Return the strained bisque to the Dutch oven and stir in the lemon juice and cayenne. Bring to a simmer over medium-high heat. When piping hot, pour into bowls and top with reserved stone crab claw meat and a sprinkle of parsley.
Keyword bisque, florida, seafood, stone crab

Share this: