Crab Bisque

A delectable Crab Bisque recipe, powered by Hungry Planet Plant-Based Crab. Make a big pot to enjoy for a cozy night in or to serve for family and friends.

  • 16 min

  • 36 min

  • 52 min

    Total time
  • 4

  • Expert

  • 29


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • Plant-Based Crab Meatballs:
  • 8 ounce Hungry Planet Crab™ Plant-Based GroundBuy Now
  • 1 tablespoon parsley, chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • Bisque:
  • 2 tablespoons olive oil
  • 8 ounce
  • 1 cup onion, diced
  • ½ cup celery, diced
  • ¼ cup fennel, diced
  • 1 tablespoon garlic, chopped
  • 2 teaspoons thyme, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 1 tablespoon parsley, chopped
  • 1½ tablespoons Dulse seaweed
  • ¼ cup sherry
  • 4 cups soy milk
  • 1 cup vegan fish broth, or vegetable broth
  • 1½ tablespoons corn starch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons lemon juice
  • 1 tablespoon fennel fronds, for garnish
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    In a medium mixing bowl, combine Hungry Planet Crab™, onions, parsley, lemon zest, Old Bay, salt, and pepper. Once thoroughly mixed, make 16 - ½ ounce-sized meatballs. Once formed, set aside and heat a large non-stick skillet over medium heat. Add 2 tablespoons of oil into the skillet. When hot, add meatballs and brown on all sides. Cook meatballs until internal temperature reaches 165℉, about 4 to 6 minutes. Set aside until ready to use.

  • Step 2.

    In a medium-sized stockpot, add 2 tablespoons of olive oil and heat on medium heat. Add onions, celery, and fennel and cook for 5 minutes or until vegetables start to soften. After 5 minutes, add Hungry Planet Crab™. Gently break up crab into small pieces with a spoon or spatula and cook until the meat starts to brown slightly. Next, add thyme, garlic, and tomato paste and cook for an additional 1 minute. After 1 minute, add parsley, dulce, sherry, and soy milk. Cook for 15 minutes on medium heat, covered, stirring occasionally. After 15 minutes, mix the stock with the cornstarch and pour it into the soup base. Stir to combine, and add salt, pepper, and lemon juice and cook for an additional 3 minutes. Once done, remove from heat and season to taste.

  • Step 3.

    To puree, take a hand blender, and place in bisque. Puree until smooth. *You can also use a regular blender. Just be sure to let the soup cool slightly, vent the top lid, and start the blender on low to avoid splattering. You may need to return the bisque to the stock pot and reheat it on low depending on how long you let your soup cool.

  • Step 4.

    To assemble, pour bisque into a bowl, top with crab meatball, and garnish with fresh fennel fronds, parsley, or vegan sour cream.

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