Crab Bisque (CQ #4 - Wales)

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"Entered here for play in Culinary Quest #4 - Wales Region. This recipe is the finale of my goal to find as many Welsh recipes that celebrated their wealth of crab & their passion for it. I haven't tried this recipe, but see it as ideal for a starter course & esp so when served w/garlic buttered baguette bread or rolls. In just 20 min, this creamy restaurant-style crab bisque (finished off w/real dry sherry) will transport you to Welsh crab country right in your own kitchen & to the delight of your friends. ENJOY!"

Original recipe yields 4 servings


  • Serving Size: 1 (153.4 g)
  • Calories 265.5
  • Total Fat - 21.7 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 49.7 mg
  • Sodium - 293 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.5 g
  • Protein - 9.3 g
  • Calcium - 113.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

In a lrg saucepan, melt butter & oil over a low heat. Stir in flour, salt, black pepper, onion & celery until combined (about 5 min).

Step 2

Stir 3/4 cup of the evaporated milk & clam juice into the pan. Mix in crab meat. Turn the temp to med heat & continue stirring until the mixture thickens (about 10-15 min).

Step 3

Blend the remaining evaporated milk & sherry into the mixture, cooking & stirring for another 2 min until heated through. Serve immediately.

Tips & Variations

  • No special items are required.



I love seafood and the chowders, this came together to make for a good seafood chowder for a light evening meal. I could only find an 8 ounce bottle of clam juice so next time around will assure to make a pot of my clam chowder at the same time. I didn't have the dry sherry which saw me sub equal potions of cooking sherry and dry white wine which I thought worked well but do now have sherry on my shop list.

review by:
(15 Oct 2018)