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Seafood Bisque Recipe

User Rating 3.5 Star Rating (9 Reviews)


Seafood chowder in copper pot
Dennis Gottlieb/Photolibrary/Getty Images
This seafood bisque is made with crab and shrimp, or use another seafood. I like to add a little corn to this soup.


  • 3 tablespoons butter
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped celery
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces crab meat
  • 4 to 8 ounces small cooked shrimp or other seafood
  • 2 tablespoon sherry


Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Serves 4 to 6.

More Seafood Bisques
Crab Bisque Recipe
Lobster Bisque
Scallop Bisque
Oyster Bisque

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Seafood Recipes Index
Fish Recipes Index

Slow Cooker Recipes | Casseroles | Main Recipe Index
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User Reviews

Reviews for this section have been closed.

 4 out of 5
Where's the Crawfish, Dawlin?, Member LA.Lawyer

This is a wonderful recipe...however, here in New Orleans, we like a little food with our crawfish and Crawfish Bisque is no exception. I would ""twique"" this recipe to make it a little spicier by adding the obligatory Cayenne Pepper and Tabasco and either increase the fish stock or add seafood stock. Bon appetit!!! I'm making some today for the Irish-Italian parade.

3 out of 4 people found this helpful.

See all 9 reviews

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