Crab and Oyster Bisque

Name: Crab and Oyster Bisque
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters butter or margarine; 1 teaspoon Cajun seasoning; 227 grams bottle clam juice; 237 milliliters dry white wine; 3 Tbsps Gold all-purpose flour; 4 cloves garlic, finely chopped; 454 grams fresh lump crabmeat; 10 servings Oyster crackers, if desired; 340 grams container fresh oysters, drained; 10 servings Chopped fresh Italian (flat-leaf) parsley; 0 teaspoons pepper; 2 shallots, finely chopped; 946 milliliters quart whipping cream; 1 Tbsp Worcestershire sauce

Crab and Oyster Bisque is a pescatarian soup. One portion of this dish contains approximately 11g of protein, 40g of fat, and a total of 461 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of lump crabmeat, shallots, clam juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender.

Ingredients you will need

Shallot

Butter

Garlic

Equipment you will use

Dutch Oven

Add flour; cook 1 minute, stirring constantly.

Ingredients you will need

All Purpose Flour

Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.

Ingredients you will need

Clam Juice

Wine

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.

Ingredients you will need

Worcestershire Sauce

Cajun Seasoning

Whipping Cream

Crabmeat

Oysters

Pepper

Serve with oyster crackers; sprinkle with parsley.

Ingredients you will need

Oyster Crackers

Parsley

Equipment

Dutch Oven

Ingredients

Servings:

59milliliters

butter or margarine 1teaspoon

Cajun seasoning 227grams

bottle clam juice 237milliliters

dry white wine 3Tbsps

Gold all-purpose flour 4cloves

garlic, finely chopped 454grams

fresh lump crabmeat 10servings

Oyster crackers, if desired 340grams

container fresh oysters, drained 10servings

Chopped fresh Italian (flat-leaf) parsley 0teaspoons

pepper 2

shallots, finely chopped 946milliliters

quart whipping cream 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.