Jul 14 2026
Restaurants›Ruffino's On The River›Crab & Corn Bisque Recipe

Crab & Corn Bisque Recipe

Inspired by Ruffino's On The River
Time30m
Serves4

Creamy crab stock, jumbo lump blue crab, sweet white corn

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Ingredients

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Base

Main ingredients

Method

Preparation

  1. 1

    Sauté the Vegetables

    In a large pot, heat olive oil over medium heat. Add the diced onion and celery and sauté for about 5 minutes, until they are soft and translucent.

  2. 2

    Add Garlic

    Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

  3. 3

    Add Broth

    Pour in the vegetable broth and bring the mixture to a simmer.

Cooking the Bisque

  1. 4

    Incorporate Corn

    Once the broth is simmering, add the sweet corn and cook for 5-7 minutes until tender.

  2. 5

    Add Crab Meat

    Gently fold in the jumbo lump blue crab meat and let it warm through for about 3 minutes.

  3. 6

    Finish with Cream

    Stir in the heavy cream, Old Bay seasoning, salt, and black pepper. Allow to cook for another 5 minutes, stirring occasionally.

  4. 7

    Add Lemon Juice

    Remove the pot from heat and stir in the lemon juice. Adjust seasoning to taste.

Serving

  1. 8

    Garnish and Serve

    Ladle the bisque into bowls and sprinkle with chopped chives for garnish. Serve hot.

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