Creamy Tomato bisque with Crab Cakes

Creamy Tomato bisque with Crab Cakes


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Want to get a little creative with Tomato Bisque? How about adding crab cakes with this recipe? Store-bought tomato bisque can be disappointing when it lacks consistency. With this recipe, you won’t be disappointed. The one ingredient that kicks it up a notch is saffron. And who doesn’t love a good meat crab cake on top of your tomato bisque? Save yourself from buying flavor-less tomato bisque, and indulge yourself making your own at home!

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Time needed

25-30 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • Tomato bisque:
  • 1 Onion, chopped
  • ¼ cup of garlic, chopped
  • 4 cups of vegetable broth
  • 4 cups of chopped canned tomato
  • ½ cup of Heavy cream
  • Pinch of saffron
  • ¼ cup of olive oil
  • Salt and pepper to taste.
  • 1 Cup white rice
  • Crab cakes:
  • 1 lb. of crabmeat
  • 8 saltine crackers (finely crushed)
  • 1 egg
  • ¼ cup of mayonnaise
  • 1 tablespoon of parsley
  • 1 teaspoon of black pepper
  • ½ teaspoon of salt
  • 2 tablespoons of unsalted butter
  • 1 Lemon

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Tomato bisque:
In large pot, drizzle a little of olive oil and cook the onions and garlic in medium-high heat for 2-3 minutes or until it becomes translucent. Then, add the vegetable broth, chopped canned tomato, heavy cream and a pinch of saffron. Stir for about 2 minutes.
Next, add the white rice to the soup mixture and lower the heat to medium. Let the soup simmer for 25 minutes until it appears thick and creamy.
Lower the heat to medium-low. Season the soup with salt and pepper and give it a good stir. Cook the soup for another 20 minutes and be sure to stir frequently as the white rice settles in the bottom.
Using a hand mixer or blender, puree the soup until it is smooth and thick.

Crab cakes:
In a large mixing bowl, combine egg, mayonnaise, saltines crackers, parsley, salt and pepper and mix well.
Next, add the 1 lb. of crab meat and lightly fold until the mixture is nicely combined. Form the crab meat mixture into equal size patties. Place the crab cakes in the refrigerator for 30 to chill and hold its form.
Using a medium-sized skillet, melt the unsalted butter in medium heat. Cook the crab cakes on each side for 5-8 minutes until the cakes appear golden.
Spritz with fresh lemon juice before serving.
Place the crab cakes on top of the soup.

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