Oxmoor House Photo by: Oxmoor House

Christmas Luncheon Crabmeat Bisque

For a shrimp bisque, replace crab with 1 1/2 cups cooked, peeled and cleaned shrimp.

Gooseberry Patch DECEMBER 2010

  • Yield: serves 4


  • 6 tablespoons butter, divided
  • 1/4 cup green pepper, finely chopped
  • 1/4 cup onion, finely chopped
  • 1 green onion, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 cups sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 cups half-and-half
  • 1 1/2 cups cooked crabmeat
  • Optional: 3 tablespoons dry sherry
  • Garnish: additional chopped green onion


Heat 4 tablespoons butter in a skillet over medium heat. Add next 5 ingredients and sauté until soft.

In a saucepan, heat remaining 2 tablespoons butter and stir in flour. Add milk and cook, stirring until thickened and smooth. Stir in salt, pepper and hot pepper sauce. Add sautéed vegetables and half-and-half.

Bring to a boil, stirring; reduce heat. Add crabmeat, simmer uncovered for 5 minutes. If desired, stir in sherry just prior to serving. Top with additional green onion.


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Christmas Luncheon Crabmeat Bisque Recipe