Crab Bisque with Sweet Red Bell Peppers

Occidental Road Cellars

870 Gravenstein Hwy North
Sebastopol, CA 95472

This rich, luxurious bisque is loaded with fresh lump crabmeat. The fall crab season on the Sonoma Coast brings us a bounty of delicious fresh Dungeness crab each year. This bisque is an annual favorite of our family and is wonderful paired with our barrel-fermented 2013 Reserve Chardonnay and fresh French bread. Enjoy!

  • 2 tablespoons olive oil
  • 3 cups coarsely chopped red bell peppers
  • 3/4 cup chopped green onions, plus more for garnish
  • 1 cup coarsely chopped celery
  • 2/3 cup coarsely chopped carrots
  • 1/2 cup coarsely chopped red onions
  • 2 teaspoons dried tarragon
  • 1/4 teaspoon cayenne pepper
  • 2 cans (each 14 1/2 ounces) diced peeled tomatoes with juices
  • 3 bottles (each 8 ounces) clam juice
  • 1 cup dry white wine
  • 1 cup whipping cream
  • 1 pound fresh lump crabmeat
  • Salt and freshly ground black pepper, to taste


In a large, heavy pot over medium heat, warm the olive oil. Add the bell peppers, green onions, celery, carrots and red onions and cook, stirring occasionally, until the  vegetables are tender, about 12 minutes. Stir in the tarragon and cayenne. Mix in the tomatoes with their juices, clam juice and wine and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes.

Using an immersion blender or a stand blender, blend the mixture until smooth, then return to the pot. Add the cream and simmer for 20 minutes. Stir in the crabmeat and simmer until heated through, about 5 minutes. Season the bisque with salt and black pepper and garnish with chopped green onions. 

Serve with Occidental Road Cellars Reserve Chardonnay!