A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and you'll have a royal meal.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 to 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.

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  • Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.

Nutrition Facts

330 calories; protein 26.6g; carbohydrates 9g; fat 18g; cholesterol 185.9mg; sodium 838.6mg. Full Nutrition
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Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2004
I have made this bisque several times now and it is always fantastic. I tend to simplify things so I use a package of imitation lobster in place of the crabmeat and frozen cooked and peeled shrimp. I use extra onion. But the real secret...I use all heavy whipping cream instead of the half-and-half and the wine. It's already low-carb but by using the heavy cream, you can almost eliminate the need for the flour, making it even lower in carbs! Silky smooth and rich. I love this stuff! Read More
(70)

Most helpful critical review

Rating: 1 stars
06/27/2004
I only had 2-3 bites and threw the rest of my bowl away and my husband thought it was the worst thing I have made in our 17 year marraige. I followed the recipe exactly. I will say that maybe it was the wine that gave it such a bad taste. Read More
(12)
119 Ratings
  • 5 star values: 73
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
01/27/2004
I have made this bisque several times now and it is always fantastic. I tend to simplify things so I use a package of imitation lobster in place of the crabmeat and frozen cooked and peeled shrimp. I use extra onion. But the real secret...I use all heavy whipping cream instead of the half-and-half and the wine. It's already low-carb but by using the heavy cream, you can almost eliminate the need for the flour, making it even lower in carbs! Silky smooth and rich. I love this stuff! Read More
(70)
Rating: 5 stars
03/17/2006
Family loved this recipe!! I skipped the chicken boullion and added an additional 1/2 cup of half & half. I also added 2 tablespoons Old Bay Seasoning and 1 teaspoon ground cayenne pepper to spice it up. It was wonderful - I will certainly make again! Read More
(66)
Rating: 5 stars
08/05/2008
This was simple and delicious! I doubled the recipe so I had some to freeze. I added some minced garlic to the onion added a 1/8 tsp of cayenne pepper used half fat free half & half and half regular and used imitation crabmeat. Before adding the second half of half and half I used my wand blender and blended half of the recipe. This was terrific and I will def. make it again. Thanks! Read More
(36)
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Rating: 5 stars
01/24/2011
This was a big hit with both my clients and my husband. I too sauteed the onion with some garlic before adding the called for ingredients. Also added some scallops along with cooked potatoes and carrots - which made for a hearty meal. Served with warmed Naan bread. Yum Yum...definitely a keeper! Read More
(20)
Rating: 4 stars
01/14/2004
This was really good. I doubled the recipe and added black ground pepper to give it a little more spice. The only thing I would do differently is omit the salt and only use half the amount of wine. Thanks for the recipe... Read More
(17)
Rating: 4 stars
12/30/2003
The flavor was excellent! I would recommend omitting the salt because the bouillion gave it plenty. I also was not sure if I was supposed to use raw or cooked shrimp. I used raw and simmered for 25 minutes. In addition I spooned some into the blender and it gave it a great texture. I served this Christmas Eve and it was a hit. Read More
(15)
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Rating: 5 stars
04/30/2004
My husband and I LOVED this. I couldn't get fresh crab meat so I used 2 4oz cans. It was wonderful! I can't wait to make it again. Thanks for posting. Read More
(14)
Rating: 1 stars
06/27/2004
I only had 2-3 bites and threw the rest of my bowl away and my husband thought it was the worst thing I have made in our 17 year marraige. I followed the recipe exactly. I will say that maybe it was the wine that gave it such a bad taste. Read More
(12)
Rating: 4 stars
01/19/2010
With minor changes perfect! I used 1/4 cup cream sherry and 1/4 cup water to make up for the 1/4 cup I left out as well as 1/2 tsp. Old Bay seasoning. I also added 1 stalk celery sauteed; don't do this as it added crunchy bits that took away from the overall creamy texture. Loved the soup! Only makes 2 servings though. Read More
(11)
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