Crab and Oyster Bisque

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

By Betty Crocker Kitchens

March 20, 2012

Ingredients

1/4

cup butter or margarine

cloves garlic, finely chopped

shallots, finely chopped

tablespoons Gold Medal™ all-purpose flour

bottle (8 oz) clam juice

cup dry white wine

tablespoon Worcestershire sauce

teaspoon Cajun seasoning

1/4

teaspoon pepper

quart (4 cups) whipping cream

container (12 oz) fresh oysters, drained

lb fresh lump crabmeat

Oyster crackers, if desired

Chopped fresh Italian (flat-leaf) parsley

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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.