Scottish Crab Bisque

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Known in northeastern Scotland as partan bree, this soup gains depth and complexity from a quick stock made from roasted crab shells and brandy. Unctuous cream sherry adds sweetness while white peppercorns lend a mellow heat to this luxurious bisque.


  • 4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large pieces
  • 6 tbsp.


  1. Heat oven to 400°F. Place crab shells on a baking sheet; bake until lightly browned, about 20 minutes, and set aside. Melt