Williams-Sonoma offers a recipe for crab bisque on their website. The recipe calls for ingredients including but not limited to butter, shallots, fish stock, heavy cream and lump crab meat.
Heat a large soup pot over medium heat and add 1 tablespoon of unsalted butter and 1 tablespoon of canola or grapeseed oil. When the butter is fully melted, add 3 large minced shallots to the pot and sautee for about three minutes until translucent and aromatic. Pour 5 cups of fish or chicken stock to the pot along with 2 cups of heavy cream. Season to taste with kosher salt and freshly ground white pepper, bringing to a simmer.
Reduce the heat to low and stir in 3/4 to 1 pound of fresh lump crab meat, being sure to pick over the crab meat first to remove any pieces of crab shells. Substitute frozen or canned lump crab meat if necessary. Simmer for about five minutes until heated through. Stir in 1/2 cup of dry sherry wine, dry Marsala wine or Madeira wine and simmer again for about two to three minutes, tasting the soup and adjusting seasonings as necessary.
To serve, ladle the soup into warmed individual bowls, garnish with chopped fresh tarragon or flat leaf parsley and serve immediately.