Best 3 Crab And Oyster Bisque Recipes

Crab and oyster bisque is a delicious and creamy soup that is perfect for a special occasion or a cozy night in. The combination of crab and oyster meat creates a rich and flavorful broth, while the addition of vegetables and herbs adds depth and complexity. Whether you are a seasoned chef or a beginner in the kitchen, this guide will provide you with the step-by-step instructions and helpful tips you need to create a delicious and memorable crab and oyster bisque.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

CRAB AND OYSTER COMPANY CASSEROLE

Crab and Oyster Company Casserole image

This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook they put together for our parent's 50th Wedding Anniversary.

Provided by Balto Bonnie

Categories Crab

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb backfin crab meat
1 pint oyster, undrained
1/4 cup butter
1/4 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped pimiento, drained
2 cups long grain white rice, cooked
1 cup wild rice, cooked
1 (10 1/2 ounce) can cream of mushroom soup
6 ounces dry sherry
4 ounces Smithfield Ham, julienne sliced
1/2 cup fresh parsley, chopped

Steps:

Drain oysters and reserve liquor.
Cook oysters in melted butter till edges just begin to curl. Remove from heat.
Add crab meat and fold gently.
Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
Gently sir in rice and wild rice. Set aside.
In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
Turn mixture into well greased 2 quart casserole.
Pour liquid over mixture.
Top with ham. Sprinkle with parsley. Dot with butter.
Bake at 350 till heated through, approximately 25-30 minutes.

Nutrition Facts : Calories 679.3, Fat 13.9, SaturatedFat 6.3, Cholesterol 117.2, Sodium 925.5, Carbohydrate 80.7, Fiber 2.7, Sugar 2.6, Protein 30.3

Tips:

Use fresh seafood. Fresh crab and oysters will give your bisque the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
Don't overcook the seafood. Overcooked seafood will be tough and chewy. Cook the crab and oysters just until they are cooked through.
Use a good quality seafood stock. A good seafood stock will add a lot of flavor to your bisque. You can make your own seafood stock or use a store-bought stock.
Add some vegetables. Vegetables will add flavor and texture to your bisque. Good choices include carrots, celery, onions, and leeks.
Season the bisque to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of white wine or lemon juice for extra flavor.
Serve the bisque with a garnish. A garnish will add a finishing touch to your bisque. Good choices include chopped parsley, chives, or dill.

Conclusion:

Crab and oyster bisque is a delicious and easy-to-make soup. It's perfect for a special occasion or a weeknight meal. With a few simple tips, you can make a crab and oyster bisque that will impress your friends and family.