Crab and Shrimp Seafood Bisque


°3 tsp butter

°2 tsp chopped green onion

°2 tsp chopped celery

°3 tablespoons all-purpose flour

°2 1/2 cup milk

°1/2 tsp freshly ground black pepper

°1 tablespoon tomato paste

°1 cup thick whipped cream

°8 ounces crab meat

°4 to 8 ounces cooked shrimp o

°Other seafood

°2 tablespoons sherry


Melt butter in saucepan or large saucepan over medium-low heat; add chopped green onion and celery.

Combine the flour in the butter and vegetables until well incorporated. Continue cooking, stirring for 2 minutes.

Heat the milk in another saucepan over medium heat.

Slowly stir in the hot milk and cook, stirring until thickened.

Add the freshly ground black pepper, tomato paste and cream.

If desired, purée the soup in a blender or food processor** and return to the saucepan.

Stir in the crab, shrimp and sherry. Bring to a boil.

Serve hot.

Tips and Variations

Feel free to add cooked bay scallops or lobster instead of shrimp.

Substitute finely chopped shallots for green onions.

If desired, top the soup with chopped green onions, cilantro or parsley. Or add a spoonful of sour cream and stirring