Creamy Crab Bisque Slow Cooker Recipe

It doesn’t get much better than this rich seafood soup, flavored with lemon, allspice, nutmeg, and a dash (or two) or white wine.

Prep Time
< 30 minutes
Cook Time
< 2 hours
  • 4 cups whipping cream
  • 3 cups fresh crab meat, flaked and picked over for shells
  • 3 tablespoons butter
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon juice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ cup dry white wine
  • ½ cup prepared mandlen (soup nuts), ground into crumbs*
  • Fresh chopped Italian parsley (optional)
  • *Mandlen are small nugget-like crackers made from matzo meal, available in the supermarket ethnic foods aisle.
  1. Combine cream, crabmeat, butter, lemon peel, lemon juice, nutmeg and allspice in Crockpot® slow cooker; stir to blend. Cover; cook on LOW 1 to 2 hours.
  2. Stir in wine and mandlen crumbs. Cover; cook on LOW 10 minutes.
  3. Serve and enjoy.