Binging with Babish: Crab Bisque from Seinfeld

This episode is sponsored by Cash App. Download it in the App Store/Google Play and use code “BABISH” to get $15 and Cash App will donate $10 to No Kid Hungry. Click here: www.cash.app/download
Music: “XXV” by Broke for Free
/ broke-for-free
Babish Cookware on Amazon: bit.ly/babishstore
My playlist of preferred cooking tunes, Bangers with Babish!
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Recipe: www.bingingwithbabish.com/recipes/crab-bisque-seinfeld
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Binging With Babish Website: bit.ly/BingingBabishWebsite
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Patreon: bit.ly/BingingPatreon
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Facebook: bit.ly/BabishFacebook
Twitter: bit.ly/BabishTwitter

[@reubenginsberg7199]

In retrospect, this episode felt like a Babish that has been foreign to me recently. Didn’t realize how much I missed the classic binging. Thanks for bringing it back.:)

[@i.d.9754]

Nobody can beat Babish when it comes to recreating food from media

[@Vinkomorf]

I was thinking the exact same thing. Miss the original format!

[@jaker2542]

These are the only ones i watch anymore

[@MrTheBigNoze]

The other shows just aren’t interesting to me for some reason. I’m sure they’re great but not my cup of tea

[@joshuabennett6656]

I honestly wish he split up Binging and all the other stuff. I really only care about this and Basics but I don’t feel like having my subscription filled with a bunch of videos I don’t wanna watch

[@Kanders190]

Not the episode, but this is one of favorite lines; Elaine - I went out with this guy, I had the lobster bisque, yada yada yada, I never saw him again. George - But you 'yada yada'ed over the best part! Elaine - No, I mentioned the bisque.

[@BP-or2iu]

Jerry is the one who says “you yada yada’d over the best part.” But you’re right, Elaine’s line is amazing.

[@Firespark81]

I lost it when he just straight poured some on the counter. Not sure why it was so funny to me but it was.

[@Calibers50]

Ah yes, the infamous starbound tuber, it is an honor.

[@TylerSkylionChilders]

I actually had to hold my breathe when he carried that "three stack" of stock. "Make another trip!" I've worked in restaurants for a long time, and I've seen those sorts of accidents happen.

[@draconbacon6395]

Dude i guarantee you that the footage cut just before someone rushed to grab the top container. Weve all seen Babish behind the scenes, pretty sure the entire crew can predict a babish catastrophe by now.

[@paolalovescats]

Hes a pro

[@vincentcibor8847]

Balance my friend, balance. But yeah, that said I've dropped sauces and stock before as well! LOL!

[@Lesquidliestone]

@@draconbacon6395 Jokes on them, you cant predict Babish pouring soup on his counter

[@macstrong1284]

Yeah you and literally all the other 40 million restaurant workers in the world plus countless patrons have seen someone spill something lol congrats

[@heathergleiser]

Since the crab bisque has now been done, I’d love to see the wild mushroom soup or mulligatawny from the same episode. NEXT! 😀

[@JeweledRoseStudios]

He did make the mushroom awhile back!

[@robertlartz9720]

One of my favorite episodes!🍝.... in fact one of my favorite sitcoms! 💗😊

[@JakeLovesSteak]

No soup for you!

[@walkermcmullin8665]

The mulligatawny is what I'm after!

[@vickenator]

JAMBALAYA!

[@t0adflaxxx]

100% agree with the spouts on Pyrex measuring cups, I always end up with liquid on my counter/stove with them. I guess they expect you to pour things out of them at a snail's pace.

[@billygoatguy3960]

the power of adhesion is undeniable

[@MinistryOfMagic_DoM]

That's the problem. You need speed to not spill.

[@beckstheimpatient4135]

I tried pouring oil out of one to make mayo - you know, very thin drizzle. More than half ended up on my table even though I was resting the spout on the edge of the bowl I was pouring into. That's some dedication to spilling, I tell ya.

[@temporarytelecast]

I've found that if you pour it fast enough to make it splash out of the bowl onto the counter you (usually) won't have it stick and run down the side of the pyrex.

[@bonsang1073]

garbage made in china.

[@CaptainJZH]

"But you yada-yada'd over the best part!" "No, I mentioned the Bisque"

[@davidbond1206]

Please do more in this style. This is the style I fell in love with on this channel a few years ago and would love to see more.

[@airslug1]

"The colour of honeyed sunshine." That is pure culinary poetry.

[@TheBrianJ]

I can honestly say this is one of the best looking final products Babish has ever created. It looks like soup perfection.

[@ben_hell4437]

The thing about the spout, I agree! why does it even have a spout if it doesn't pour well every time?! an efficiently designed spout should pour well no matter how slow you pour

[@ChiefMoonChunks]

THE SPOUT IS WRONG AND WE MUST REVOLT

[@macstrong1284]

The spout works if you go at a snails paces or practically dump the entire contents out in one go, there is no in between.

[@geargraphic2620]

@@macstrong1284 I get scared when I do either

[@jamesthereaper7]

What's it called when a crab is walking to their part time job? A side hustle.

[@X.L.B1]

You’re cute

[@Jacob_G9]

>:(

[@brandonmartine291]

3:58 This caught me so off guard. It looks so perfectly purposeful that I burst out laughing. Great vid!

[@Nouxatar]

AGREED I thought "wait, this one wasn't sponsored by Bounty Paper Towels..."

[@bichen-up-ur]

thought we were getting another bounty sponsorship

[@darexinfinity]

What's better than the clean plate club? The "I have to sit to eat this" club.

[@dianewhittington8179]

Oh how I missed Binging - but totally understand the need to step away and give your brain a much-needed break. While this soup would send me to the hospital - it looks so delicious!! I miss shellfish!!

[@tessat338]

Sniff...me too!

[@josemembreno3134]

wait... you gain BECOME ALLERGIC to shellfish??

[@lilybruggeman9634]

@@josemembreno3134 You can gain almost any allergy, but the big ones are shellfish, and latex

[@mackenzie1555]

@@lilybruggeman9634yep. I recently developed a shrimp allergy, something I didn’t have four years ago. I don’t even like shrimp itself but I love seafood stocks and the shrimp flavored of ramen lol and now I can’t eat it anymore

[@thehopeofeden597]

I was just wondering how to make lobster bisque yesterday so this was really timely and a nice return to form!

[@22hmartin]

I use a little touch of sherry in my lobster bisque but otherwise this method is pretty similar to my grandma's recipe, with improved technique

[@-Raylight]

That looks so delicious! Even more than in Seinfeld And ofc never share it, that's the rule number one with Crab Bisque xD

[@tomxaider2058]

NO SOUP FOR YOU!!!

[@JuanHerrero]

@@tomxaider2058 I have come back

[@SOBAINNA]

I made the crab Bisque using the exact recipe. Hands down the best soup I have ever had. Still weak in the knees.

[@Laurannbeckerman]

Considering how much I love both lobster and shrimp bisque I’m sure I would love this

[@brettwb7803]

I've been watching you for about 4 years now. This is one of your best recipes - well thought out, great rationale behind whats going in, and elegant presentation. Love the big mound of crab in the middle!

[@obroni]

Jerry: You yadda-yadda'd over the best part! Elaine: No, I mentioned the bisque.

[@yeetusmcskeetus3112]

Always loved seeing different forms of bisque made, it’s simple yet amazing

[@JaqenHghar.]

I laughed way to hard when you poured the bisque on the table lol you were so far off from your target 🤣

[@CookingKun]

Looks delicious , I will try this . Thank you for sharing !!! 😍😍😍😍😍

[@madman407708]

Babby valiantly escaped the Soup Nazi's creamy regime to bring us this episode, great to see a traditional episode, keep em coming ❤️ P.S Andrew if you read this thank you for inspiring me to become a chef ❣️

[@jibril2473]

NO SOUP FOR YOU!!

[@daffyfable1983]

He probably got the recipes from Elaine.

[@hagggle3727]

Been missing OG binging for awhile, what a treat this was

[@willemmeints3123]

A classic binging. Thanks for so much. Looking forward to more!

[@arloahart]

So great to have you back! I hope your time away was rejuvenating. I'm so grateful that are demonstrating the need for rest in our lives.

[@SP-po9sr]

Glad you are back Babish! I tried your braised short ribs for my anniversary and gotta say your recipe was a home run. Keep being awesome!

[@crystalace22]

I love Seinfeld ,just started rewatching the series so funny, George is my fave

[@danielpellegrini2673]

Great to have you back! I’ll be sure to make this for my mom on her birthday, she lives Seinfeild

[@angelad.8944]

Just like my kitchen where things spill. The only difference is that I would have licked that soup up or something, right off that cutting board, haha! I think this might make it onto the comfort food list. You looked like you found a really happy place eating this dish. Sending you positive and uplifting vibes. Now I just have to find some pieces of crab.

[@TheDunbelievable]

It was nice to see an original style Babish! Loved it. Keep them coming!

[@Milkthrow]

Seeing the process makes this look insanely delicious.

[@JakePaulus]

I absolutely lost it when you poured it on the counter. Thanks for making me feel like i am not alone.

[@erica9443]

This looks absolutely incredible! I can’t wait to give it a shot

[@SusanSlattery]

Oh dear, looks way out of my budget but absolutely delicious!

[@NS-tm2th]

Tried making this today and he isn't kidding about having to sit down to eat it. It was so amazing thanks for the video!!!

[@bromson4459]

The spout is for small amounts if you want to pour larger doses use the sides of the bowl with confidence

[@PixelFlickr]

I was hoping for this exact episode, can't wait to try it!!

[@brookecarlisle1139]

Whoaa crab / lobster bisque is my fave food by far and this method looks crazy. I’ve been following tommy bahama’s recipe for it but never thought to add rice to make it creamy ( or to make my own seafood stock from scratch lol). Also I’m so used to adding copious amounts of sherry wine, I’ll have to try it with white wine instead sometime!

[@soumyasharan6318]

Amazing episode! I'd use the cooked meat from the stock in other things. Maybe as a ramen topping or just something to snack on

[@squeektheweek6949]

I imagine you don't make stock often, almost everything loses all of its flavor after being boiled for that many hours

[@soumyasharan6318]

@@squeektheweek6949 not really. I use a pressure cooker instead of boiling on the stovetop 😅. But the cooked meat dipped in soy sauce is great for idle munching. I like it for my late night study sessions

[@faithnelson6069]

i would've taken that claw meat out right after it was baked and just used the shell in the stock, as the meat wouldn't contribute much flavor. in fact at the best place i've worked that served bisque, lobster in this case, they just used an abundance of shells for the stock.

[@PADADDIE]

I love the ROAST the stock aromatics first technique! That I see in so many channels. Thanks for this!

[@niklaskoch138]

for the past few months i feel like some thing has been missing in my life and Boom there it is voiceover babish. Thank you and welcome back!

[@thaddeuspine]

The only soup I've ever tried and liked was a crab bisque, so I look forward to the day I can afford to make this.

[@osmanyousif7849]

With bread?

[@DoctorX17]

I wish you'd start a restaurant chain so people could try your amazing recreations

[@alphasierra.]

Binging is the best, hope we get more of it!

[@maeJoyBwithU-ux3fn]

thank you for question'N why spouts are even added to some kitchen items... i seem to ask that often!

[@jaceybella1267]

Awesome stuff, love the crabmeat incorporated two ways. What's the name of that particular spicy olive oil you used? I'm looking for it now!

[@ChefJLABO]

Looks delicious🥰 I will try this😄

[@heatherrockwell9012]

I don't know if I've ever seen Andy that visually impacted by tasting something. I want to make this right now!

[@mamarana524]

I followed this recipe as best as I could and lemme tell you, we had to sit down for this soup. Only thing we squeezed some lime right as we were serving. Made a nice little difference, highly recommended

[@razieltalos]

I was wondering where you've been lol you should do a whole series of the soups featured, including of course...jambalayaaaaaa!

[@Mr.Misfit2814]

Welcome back Andy! Maybe you can make sometime some of the Proud Snacks from Disney’s The Proud Family? Edit: specificy make Sugar Mama's Get Up and Go bars! I want to see your foot go into it!

[@chrisbingley]

The best crab soup can be bought in Brittany, where it's cooked and jarred (not canned).

[@MrBunitj]

I am enjoying your new content but I didn't realise how much i missed this old school format. It's welcoming home an old friend.

[@EviLTunG]

I haven't tuned in for a while, and I'm quite surprised how fit and well you look. Well done! Must have taken lots of effort. Also, crab bisque looks fkn awesome

[@SD-uw7zu]

Can you make chili dogs from the sonic series? Since sonic 2 just got added to paramount plus and digital.

[@Neoxon619]

This request is them being reasonable. Go for it, Andrew.

[@marinadiandrade]

I missed seeing you in this channel so much ❤️ glad you’re back

[@Flargenyargen]

This looks absolutely incredible.

[@deuxexmachimax]

One of the few soups I'd actually like to make

[@renatocorvaro6924]

Not watching an episode sponsored by Cash App. Sorry dude, I like your stuff, and I'll be back when you've got a sponsor with at least a little integrity.

[@hoobertoober1655]

Yaaaay! Babish is back! Glad to see ya, hope you're feeling better!

[@whatwethinkwebecome2891]

I just saw that episode last night! I'll have to try this recipe! Thanks 🙏

[@benjrivera21]

Cash App let's 13 year olds use it? That's shady.

[@baconsniper4325]

Thank you for the “recipes” over the year i really appreciate it

[@theboredshroomz4908]

'Insert any sort of Shellfish' bisque is one of my favorite soups to make in a restaurant or even at home with leftover shells.

[@dspiritlight]

Thanks for the weekend project

[@Neoxon619]

As much as I want to make my own stock, part of me dies a little inside seeing wings & the like not be made & eaten as wings. Not to mention the crab & shrimp in this case.

[@Bildobearable]

Do you have to just throw them away afterwards? Can you do anything with any of the shrimp or wing?

[@nathanfles2249]

FINALLY. A traditional babish episode! Welcome back.

[@fingerbottom]

Yeah, that other guy sucks.

[@wetokealot7400]

Facts

[@PaganMinDNW]

@Don't Read My Profile Photo I read your name, cry about it

[@NadiaSeesIt]

Be grateful! Dude works hard to bring you free content

[@Funpants94]

Nice to see you getting back to the type of content that got us all to subscribe to you originally

[@eatitofficially]

Incredible recipe, thanks for sharing, looks stunning!

[@philcampbell85]

Refreshing to see a classic style episode of Binging. This format made me a fan way early on. I don't care much for the direction the channel has been going in and rarely watch now. A return to the "basics" would be nice.

[@dylanaird4437]

Welcome back, Babish! Seems like a great dish to come back to from vacation!

[@horatio_lionheart]

if this is featured in a future episode of Botched by Babish, i feel like the best thing to say would be: "no bisque for you! you come back, one. year!"

[@cooperlevy644]

This is a classic Babish video, all the way down to cream on chrome! I love it

[@waheedabdullah6371]

Maybe you could make Firework Cake from 2017 DuckTales episode, "Nothing Can Stop Della Duck"

[@Fartucus]

No

[@Kritacul]

The only thing I didn’t like was it was so short. We need more Babish.

[@alsutt96]

I watched this episode last night and checked to see if you had made an episode! Perfect timing 🤩

[@phucko6952]

this the one of the most doable and tastiest recipe videos. it slaps great content babish

[@Misha..K]

I can almost smell it 💜🦀💜

[@anarchistonion5029]

The crab bisque goes great with sponsor because it will make you forget the pain of all the negative signs in your portfolio

[@jaggedlittlepearl8635]

The soup looks delicious! I love Seinfeld and I always like watching your cooking videos!

[@basicchannel3234]

How about making Riddler's Latte and Slice of Pumpkin Pie mentioned in The Batman movie

[@Fartucus]

No

[@NerdMiGerd]

You should do Jerry's lemon bars from the Rick and Morty episode: "Mortyplicity". They're gluten free, sugar free, *and* lemon free :)

[@mikedav17]

Im pretty sure I saw a single tear roll down Babish's cheek after taking that first bite of the soup with the meat.

[@jasonwilliams1713]

Thanks Andrew! My wife's birthday is this weekend and she will LOVE this. 💪🏾❤️

[@Bluetartinator8]

Maybe you could make The Ham-Egg-Edon from Green Eggs and Ham episode, "Goat"

[@Fartucus]

No

[@DrBrunoRecipes]

Crab lovers hit like 😅Looks absolutely delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻

[@Nexus_542]

I'm crying, this is beautiful

[@steveneberhardt1446]

hope you enjoyed your vacation. glad to see you back.

[@Idonotlikepeanutbutter832]

Maybe you could make Daffy's Powdered Sugar Casserole Breakfast from The Looney Tunes Show episode, "The Stud, The Nerd, and The Average Joe"

[@Fartucus]

No

[@MJTripp]

Babish returning with a Seinfeld episode? Festivus miracle

[@cryssieg6731]

Festivus for the rest of us!

[@airmax899]

Cannot wait to try to make this

[@derajanon7252]

Chefs usually simmer to extract flavour and then grind the crustacean shells into a fine paste to thicken the mixture

[@brianmack2945]

Who's this new guy on the Anime with Alvin channel? I like him, I hope they bring him back for more!

[@0Regie]

This looked like a 100 dollar fancy meal

[@firebeatle6394]

FINALLY! Alvin gave Andrew his channel back!

[@MidgarMerc]

That looks amazing. Finally the soup is freed for all!

[@BrainMax_]

What if you made Red Velvet Cupcakes with Ube Frosting or Squid and Basil Special that both appeared in Amphibia?

[@Fartucus]

No

[@thechicken1477]

No