Crab and Oyster Bisque

• Seafood

  • 1 bottle Clam, juice
  • 1 lb Lump crabmeat, fresh
  • 1 container Oysters, fresh

• Produce

  • 4 cloves Garlic
  • 1 Italian (flat leaf parsley, fresh
  • 2 Shallots

• Condiments

  • 1/4 cup Butter or margarine
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Cajun seasoning
  • 3 tbsp Gold medal all-purpose flour
  • 1/4 tsp Pepper

• Snacks

  • 1 Oyster crackers

• Dairy

  • 1 qt Whipping cream

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on bettycrocker.com

Description

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

Directions

• 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.

Nutrition