Shrimp and Crab Bisque Recipe

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Most Helpful Positive Review

Jan 14, 2007

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.

—BRENDAST

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Most Helpful Critical Review

Oct 17, 2008

This was such a disappointment. I should have known better when I saw that the recipe called for a half cup of wine to only 1-1/2 cups of cream. It ended up being way too thick and with an overwhelming taste of wine which was most unpleasant. If you still insist on making this, at least reduce both the wine and the flour by half.

—naples34102

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224 Ratings

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Nov 07, 2003

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.

—KHILLATHOME

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Feb 01, 2007

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!

—E J

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Oct 26, 2003

A very good and rich soup. I will definitely make this for company. Next time I will use only 1/4 cup wine and will use either all shrimp or all crab. One thing though, this recipe does not make 6 servings. I made this full recipe as a dinner for my husband and I and we had two medium size bowls each and finished the pot. This makes either 2 generous or 4 medium size servings.

—Chris From Kent, WA

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Feb 13, 2007

I made this Feb. 10/07 for a dinner party for 12 and it was a hit! I served it as an appetizer with fresh bread. Thanks to the reviews, I omitted the shrimp, loaded up on the frozen crab meat, added crushed garlic (cooked down in the butter), black pepper instead of white, cornstarch instead of flour sherry instead of white wine. I used lactose free milk instead and a dollop of half and half. I forgot to add the chicken base but found that I didn't need it. Thanks a million!!

—superstar72

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Dec 10, 2007

This was pretty good but I gave it a 4 because I made a few changes. I used all crab meat and used green onion rather than regular. I left out the chicken bouillion, made my roux and then sauted some garlic, the green onions and the crab meat, so the crab could really soak up that flavor. Next I added about half of the 1/2 and half and a TON of paprika--probably 3 Tblsp. Once it began to thicken I added the rest of the half and half and about a cup of sherry instead of wine and 1/2 tsp of white pepper. It was perfect!! Thanks for a yummy recipe!!

—Nikkohli

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Oct 28, 2003

WOW !!! This recipe was really, really, really, really, good !! I used all crabmeat, and cut the wine to 1/4 cup. It doesn’t make anywhere near six servings. It actually makes about two medium size bowls of the best Crab Bisque we have ever had. I will make this again.

—Sandy

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Nutrition

Calories
218 kcal
11%

Carbohydrates
5.9 g
2%

Cholesterol
110 mg
37%

Fat
12.1 g
19%

Fiber
0.2 g
< 1%

Protein
17.2 g
34%

Sodium
771 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp and Crab Bisque

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 218
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 7g 35 %
Cholesterol 110mg 37 %
Sodium 771mg 31 %
Potassium 272mg 8 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.2g < 1 %
Protein 17.2g 34 %
** Sugars 0.5g
Vitamin A 8 %
Vitamin C 7 %
Calcium 14 %
Iron 14 %
Thiamin 8 %
Niacin 44 %
Vitamin B6 9 %
Magnesium 17 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.