Crab and Oyster Bisque

Crab and Oyster Bisque

This rich seafood soup earned our Test Kitchens highest rating.

Oxmoor House MAY 2005

  • Yield: 10 cups
  • Cook time: 20 Minutes
  • Prep time: 15 Minutes


  • 1/4 cup butter or margarine
  • 4 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 (8-ounce) bottle clam juice
  • 1 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon pepper
  • 1 quart whipping cream
  • 1 (12-ounce) container fresh oysters, drained
  • 1 pound fresh lump crabmeat


Melt butter in a Dutch oven over medium heat; add garlic and shallot, and sauté until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes or until thickened, stirring constantly.

Stir in Worcestershire sauce and next 3 ingredients. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl.


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Crab and Oyster Bisque Recipe