Crab and Shrimp Soup (Bisque)


One of the more popular classic Cajun soups made easy; this one will really “hit the spot”. This recipe is dedicated to Howard Menard.


  • 1 (10 oz) box frozen corn
  • 1 medium onion, chopped
  • 1 block butter
  • 1 can Campbell’s cream of shrimp soup
  • 1 cup water
  • 5 tbsp flour
  • 1 pound crabmeat
  • 1 pint half and half cream
  • white pepper and salt to taste


Step 1

Chop onions fine. Add butter and sauté until transparent.

Step 2

Add soup, water, flour, and half and half. Chop corn in a blender and add to the mixture. Heat until hot.

Step 3

Add crabmeat, salt, and pepper. Cook on low heat, about 10 minutes.

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