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Shrimp and Crab Bisque

Shrimp and Crab Bisque

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Katrina Berry

Katrina Berry

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 771 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
143

naples34102

10/17/2008

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.

BRENDAST
132

BRENDAST

1/14/2007

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.

KHILLATHOME
51

KHILLATHOME

11/7/2003

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.

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