Crab And Oyster Bisque Recipes

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CRAB AND OYSTER BISQUE



Crab and Oyster Bisque image

French dinner ready in 20 minutes! Crab and oyster come together in this tasty bisque made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 10

Number Of Ingredients 14

1/4 cup butter or margarine
4 cloves garlic, finely chopped
2 shallots, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 bottle (8 oz) clam juice
1 cup dry white wine
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon pepper
1 quart (4 cups) whipping cream
1 container (12 oz) fresh oysters, drained
1 lb fresh lump crabmeat
Oyster crackers, if desired
Chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
  • Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.

Nutrition Facts : Calories 362, Carbohydrate 7 g, Fat 7, Fiber 0 g, Protein 4 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 219 mg

LOBSTER OR CRAB BISQUE



Lobster or Crab Bisque image

Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.

Provided by Kerriedoll

Categories     Lobster

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup onion, minced
1 cup carrot, minced
2 (10 1/2 ounce) cans chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1/2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
fresh chives, minced
salt
1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat

Steps:

  • Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
  • In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
  • Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
  • Add onions and carrots, cover, and simmer for 1/2 hour.
  • Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
  • Garnish with fresh minced chives if desired.

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