Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

Recipe Categories:

    Crab and Shrimp Bisque

    Source of Recipe

    My version of a recipe from

    Recipe Introduction

    My friend Susan at St. Martin’s posted this recipe on Facebook and it looked really good. When I tasted the base, I was a little underwhelmed. I thought it was a bit bland. I happened to have some homemade lobster stock in the freezer, so I added 8 ounces of that (barring that, I’d add some clam juice or a quick stock made from the shrimp shells). I also added a little hot sauce, Old Bay, nutmeg, and Worcestershire, to taste. I economized and used surimi instead of blue crab. That tasted fine, but it would have been a lot better with real crab, I know. After messing about with it, the bisque was very good and came together very quickly.

    Recipe Link:

    List of Ingredients

    3 tablespoons butter
    2 tablespoons chopped green onion
    2 tablespoons chopped celery
    3 tablespoons all-purpose flour
    2 1/2 cups milk, heated
    1/2 teaspoon freshly ground black pepper
    1 tablespoon tomato paste
    1 cup heavy whipping cream
    8 ounces crab meat
    4 to 8 ounces small cooked shrimp or other seafood
    2 tablespoon sherry
    [hot sauce, Old Bay, nutmeg, and Worcestershire sauce – see note above].


    In a Dutch oven over medium-low heat melt the butter. Add the onion and celery. Sauté until soft. Add the flour to make a roux. Cook for about 2 minutes. Slowly whisk in the heated milk. Heat and whisk until thickened. Add the black pepper, tomato paste, and cream. At this point if you like you can puree the base with a blender or stick blender.

    [Taste and add any of the bracketed items above].
    Add in the crab, shrimp, and the sherry. Bring up to a simmer.

    NOTE: you can make this with other seafood – cooked lobster or bay scallops. You can garnish with chopped chives, parsley and swirl in some sour cream.

    Serves 4-6.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |