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Crab and Oyster Bisque

crab and oyster bisque Entree French
Crab and Oyster Bisque
  • Prep 20 min
  • Total 20 min
  • Servings 10

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

Updated March 20, 2012
Gold Medal Flour
Make with
Gold Medal Flour

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

  • 1
    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.
  • 2
    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.

  • Fresh shucked oysters should be plump, uniform in size, fresh smelling and packaged in clear oyster liquor.

Nutrition Facts

Serving Size: 1 Serving
Calories
362
% Daily Value
Total Fat
35g
0%
Saturated Fat
22g
0%
Sodium
219mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
0g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Very Lean Meat; 7 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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