Shrimp and Crab Bisque

SUBMITTED BY: Katrina Berry PHOTO BY: CABRUNKOW

"A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 1/2 cups half-and-half cream
1/2 pound medium shrimp - peeled and deveined
1/2 pound pre-cooked crab meat
1/2 cup white wine

READ REVIEWS (116)

DIRECTIONS

In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

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REVIEWS

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Reviewed on Nov. 7, 2003 by KHILLATHOME

Absolutely delicious! I went ahead and make it with just a 1/4 cup of wine. I tried both with all shrimp and all crab, but I liked it better with all shrimp. It tasted like something you would get at an expensive restaurant. It was real easy to make, too. I think that it was meant to be used as a small appetizer served in a cup, thats why the servings are so small. It does, however make a generous 2 servings, if you are using it as a main dish (especially since its SO filling!). I served it with cheese-garlic biscuits, a winning combo.

11 users found this review helpful

Reviewed on Jan. 14, 2007 by BRENDAST

This was a wonderful base to start experimenting with. We tried this recipe last night. After some changes we think we have found the perfect cream of crab soup. Being Marylanders we know cream of crab! Our changes – no salt, we used black pepper instead of white, 1 tablespoon of onion, leave out the shrimp – we tried it with and without, ¼ pound crab meat is enough, used 1/8 cup regular sherry (not cooking sherry) instead of the wine which really doesn't go with crab like sherry does and Old Bay sprinkled on top. With these changes it really is as good as the cream of crab soup you find at the best Maryland restaurants.

10 users found this review helpful

Reviewed on Feb. 1, 2007 by E J

I have to say that this recipe is delicious and darned near fool-proof! I took almost EVERYone's suggestions, and it still came out glorious. I used fresh Jonah crabmeat and minced shrimp (although I now agree with other reviewers who said, "Use one or the other seafood, not both." The textures do not mesh well, at least not for me.) I increased both the butter and flour to 3T, and added one pressed clove of garlic as the butter melted on low heat (caution: do NOT allow the garlic to turn brown; it becomes bitter, and will ruin the whole thing) and stirred in the flour as the garlic became fragrant. Added a little onion powder and some parsley mixed in the flour, and used chicken base, as that is what I had on hand. I split the difference with the wines; I added 1/4 cup of each! After the second adding of half and half, I customized the seasonings for our taste -- paprika for colour, Old Bay, and a dash of cayenne. Fabulous, fabulous, FABULOUS recipe! Thanks for posting it!

5 users found this review helpful

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