top of page

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?

Let me know what you think!

Leave a comment below or share a photo and tag me on Instagram with the hashtag #crazychewygood

These are my personal opinions and experiences. This site may contain affiliate links that I receive a commission if you buy something through my links. These commissions come at no extra costs for you.


bottom of page