What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Crab Shrimp Bisque! Seafood fans usually perk up anytime an item such as this one is listed on a restaurant menu. It can fall into the same category as French Onion Soup simply when chosen as a meal, by the bowl. Otherwise, it’s a good idea to offer a smaller serving in a cup, especially when more courses are forthcoming as the star attraction. While traveling years ago, a restaurant owner boasted of his “famous” New England clam chowder. He was sworn to secrecy in revealing its time-honored family tradition of ingredients. When he offered me a taste, I smacked my lips, rolled my eyes and whispered “white wine and butter”. The shock on his face said it all as he turned on his heel and scurried back to the kitchen. Moments later, he returned and ceremoniously presented me with a complimentary decadent dessert. Some secrets are meant to be kept. 

CRAB SHRIMP BISQUE

Ingredients:

10.5-ounce can cream of mushroom soup, undiluted 

10.5-ounce can cream of asparagus soup, undiluted 

1 3/4 cups milk

1 cup light cream

7 1/2-ounce can crab meat, flaked and cartilage removed

6-ounce can tiny shrimp, drained

1/4 cup dry white wine

Pat of butter, per serving

Fresh dill, for garnish

Seasoned oyster crackers*

Instructions:

In a 2-quart pan over medium heat, blend cream of mushroom soup and cream of asparagus soup. Add milk and light cream. Mix well. Heat just to boiling, then lower heat to simmer. Add crabmeat and tiny shrimp. Heat through. Stir in white wine just before serving. Ladle bisque into bowls, float a pat of butter atop. Garnish with fresh dill. Serve with seasoned oyster crackers. 

*Oyster Snack Cracker recipe, post number two. 

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