Crab and Oyster Bisque

This rich seafood soup is so velvety and decadent! I found the crab meat and the fresh oysters in the seafood department at HyVee. It only takes a little over 30 minutes to make it. 

Crab and Oyster Bisque

Ingredients:

1/4 cup butter

4 garlic cloves, minced

3 shallots, finely chopped

3 tablespoons flour

8 oz. clam base (I used the brand "Better Than Bouillon") or you can use 1 (8 oz.) bottle of clam juice

1 cup dry white wine

1 tablespoon Worcestershire sauce

2 teaspoons Cajun seasoning, add more if you want more spice

salt and pepper to taste

1 quart heavy whipping cream

1 12 oz. container fresh oysters, drained and pick any shells out

1 lb. lump crab meat

Instructions:

Melt butter in a Dutch oven over medium heat. Add garlic and shallot, and saute' until tender. Add flour, cook 1 minute, stirring constantly. Add clam base (or clam juice) and wine. Cook 2 minutes, 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 edged of oysters start to curl.  Yield: 10 cups.