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Crab + Sweet Potato Bisque

Happy National Seafood Month! There's nothing better than a big warm bowl of bisque during the cooler weather. And combining seafood with the Fall flavors of creamy buttery sweet potato is sure to give you a big hug in a bowl.


And to celebrating the star of this month: SEAFOOD -- Phillips Seafood is giving away 1 year of free Seafood to a lucky seafood lover! You can choose to dine at their Baltimore Restaurant or get their premium grocery products found in grocery stores across the U.S.!


🦀 Entering is easy, just go to their site and enter before October 31, 2023. 🦀

Creamy bisques are such an easy recipe to enjoy during the cooler seasons. Once you've gotten your favorite base down, it's a whole lot of fun experimenting different ingredients! This is one of my favorite combinations.


Cooking Tips

  • Have fun! Substitute ingredients with other flavors you love such as butternut squash for the sweet potatoes and shrimp for the crab. There's no wrong way to bisque.

  • Blender. If you don't have an immersion blender, wait for your mixture to cool and add it to a regular blender. You can do this in batches if your blender isn't big enough.

  • Save yourself time. The smaller you dice your sweet potatoes, the faster it cooks and the easier it is to blend.

 

2-3 Servings, Approx. 50 minutes


What You'll Need


For the Sweet Potato

  • 1 Tbsp Butter

  • 1 Leek, finely diced (white part only)

  • 2 Garlic Cloves, finely minced

  • 1 Large Sweet Potato, cubed

  • 1½ Cup Seafood Stock

  • 1 Cup Heavy Whipping Cream

  • ½ tsp Salt, to taste

  • ¼ tsp Cinnamon

  • ¼ tsp Cayenne

  • 1½ tsp Thyme

For the Crab


All You Need To Do

  1. Prepare your sweet potato mixture. Melt your butter in a Dutch Oven.

  2. Add leeks and garlic and sauté for about 3-4 mins until tender.

  3. Add sweet potatoes, stock, salt, cinnamon and cayenne to the pot and bring to a boil.

  4. Reduce the heat and simmer covered until the potatoes are tender for about 15-20 minutes.

  5. Puree the soup using an immersion blender. Stir in cream and thyme and bring to a boil again.

  6. Reduce the heat and simmer for another 5 minutes.

  7. Prepare your crab meat. In a skillet, melt your butter over medium heat.

  8. Add crab meat, salt and thyme. Sauté for about 5 minutes.

  9. Gently fold ¾ of the crab mixture into the sweet potato. Reserve the remaining crab as garnish (optional).

  10. Serve with fresh parsley, croutons and or bread.

  11. Enjoy!

 

Did you make this recipe?

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