Prawn and Crab Bisque

    25 min

    A light, creamy and delicious seafood soup. Prawns and crab meat are simmered with single cream and white wine. It's an elegant starter to any dinner party. Enjoy with a fresh crusty roll.

    107 people made this

    Serves: 4 

    • 30g margarine
    • 2 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 1 teaspoon chicken stock granules
    • 2 tablespoons chopped onion
    • 350ml single cream
    • 225g medium prawns, peeled and deveined
    • 225g crab meat
    • 125ml white wine

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a 2 litre saucepan, melt butter and stir in flour, salt, white pepper, stock granules, onion and half of the single cream.
    2. Add prawns and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining single cream and wine. Serve hot.

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    Reviews in English (99)


    I have made this bisque several times now and it is always fantastic. I tend to simplify things so I use a package of imitation lobster in place of the crabmeat and frozen cooked and peeled shrimp. I use extra onion. But the real secret...I use all heavy whipping cream instead of the half-and-half and the wine. It's already low-carb but by using the heavy cream, you can almost eliminate the need for the flour, making it even lower in carbs! Silky smooth and rich. I love this stuff!  -  21 Jan 2004  (Review from Allrecipes US | Canada)


    Family loved this recipe!! I skipped the chicken boullion and added an additional 1/2 cup of half & half. I also added 2 tablespoons Old Bay Seasoning and 1 teaspoon ground cayenne pepper to spice it up. It was wonderful - I will certainly make again!  -  17 Mar 2006  (Review from Allrecipes US | Canada)


    This was simple and delicious! I doubled the recipe so I had some to freeze. I added some minced garlic to the onion, added a 1/8 tsp of cayenne pepper, used half fat free half & half, and half regular, and used imitation crabmeat. Before adding the second half of half and half, I used my wand blender, and blended half of the recipe. This was terrific, and I will def. make it again. Thanks!  -  05 Aug 2008  (Review from Allrecipes US | Canada)