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Blue Crab and Chipotle Bisque

Created by Russ Crandall of The Domestic Man blog and featured in the 2014 TABASCO® Food-Blogger Challenge.
Recipe uses Chipotle Sauce
Chipotle Sauce
Makes 4 servings.
Blue Crab and Chipotle Bisque
Blue Crab and Chipotle Bisque


2 tablespoons butter or ghee
1 onion, chopped
1 carrot, sliced
2 cloves garlic, minced
2 tablespoons brandy or 1/4 cup dry white wine
1 tablespoon tomato paste
1/3 cup basmati rice, rinsed
6 cups shellfish or fish stock
1/2 cup cream or coconut milk
1 pound blue crab meat, fully cooked
2 tablespoons chopped fresh parsley or tarragon


In a stockpot or Dutch oven, warm butter over medium heat. Add onion and carrot; sauté for 5 minutes until softened; add garlic and sauté for 1 minute until aromatic. Add brandy or wine; cook, stirring often, for 2 minutes until liquid is evaporated. Add tomato paste, stir to combine and sauté until aromatic. Add rice and stock; bring to a simmer then reduce heat to medium low. Cook, stirring every 5 minutes, for 40 minutes, until rice is tender.

With an immersion blender, blend soup until smooth. Remove from heat; add cream or coconut milk and TABASCO® Chipotle Sauce. Add 3/4 of the crab; stir gently to combine.

Garnish soup with parsley or tarragon and remaining crab; serve with additional TABASCO® Chipotle Sauce.

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Chipotle Sauce

A smoky, flavorful sauce. Pairs well with any BBQ dish.

Chipotle Sauce