Crab bisque recipe. The best tasting crabmeat comes from crabs you cook yourself. If you have access to live crabs, use them to make this bisque.
Two 2-pounds Dungeness crabs or eight to ten hard-shelled blue crabs will yield about 1 pound of crabmeat. You can also buy cooked crabs and extract the meat. Fresh lump crabmeat is the next-best option, especially if you are short on time; look for it at fish markets. Otherwise, use frozen or canned crabmeat, drained and quickly rinsed.
Recipe courtesy of Williams-Sonoma.