Crab Bisque by Rick Grant

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  • 250 g fresh or canned crab meat
  • 50 g butter
  • 1 tablespoon tomato paste
  • 3 tablespoons gluten-free cornflour
  • 1.25 litres milk
  • freshly grated nutmeg
  • salt and ground black pepper, to taste
  • 4 tablespoons dry sherry
  • 1 tablespoon whipped cream (optional)
  • 1 teaspoon paprika


  1. Flake the crabmeat and pulse in a food processor until chopped (do not overprocess). Set aside.
  2. Melt the butter and add the tomato paste and cornflour and cook, stirring until blended. Add the milk and continue stirring while cooking on a low heat until thick and smooth (about 12 minutes).
  3. Add the nutmeg and season with salt and ground black pepper, to taste.  Add the crab meat and cook for a further 5 minutes.
  4. Just before serving add the sherry.
  5. Serve with a dollop of whipped cream (if using).
  6. Sprinkle with paprika and serve warm.

Nutritional Analysis

Per 100 g: fat 2.5 g, saturated fat 1.6 g, protein 4.6 g, carbohydrate 5.7 g, sodium 116 mg, energy 283 kJ (69 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.