Total Time
1hr 30mins
Prep 35 mins
Cook 55 mins

This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit.

Ingredients Nutrition


  1. Melt 1/4 cup butter in small saucepan over medium-low heat.
  2. Add flour and cook 2 minutes, stirring constantly(do not brown); remove roux from heat.
  3. In large heavy pot, melt remaining butter over medium heat.
  4. Add onions,bell pepper and celery;saute until the onions are tender, about 10 minutes.
  5. Add garlic and thyme and cook 2 minutes.
  6. Add wine and simmer until wine is absorbed, about 2 minutes.
  7. Whisk in roux.
  8. Add clam juice and corn and bring to boil.
  9. Simmer until soup thickens, stirring occasionally, about 15 minutes.
  10. Add cream, worcestershire and cayenne pepper and bring to simmer.
  11. Stir in crabmeat and green onions.
  12. Season to taste with salt and pepper.
  13. Sprinkle with parsley and serve.


Most Helpful

Delicious!!! Made it exactly as recipe indicated... except... since I didn't have white wine- I used sherry. It would have been a lil bit less salty if i had just used the white wine. Next time I'll make sure and have white on hand!!!<br/><br/>Definitely gonna make this again!!!

~STARLIGHT by NIGHT ~ November 16, 2013

This is a delicious recipe. I use one very similar in a Rachel Ray cookbook.

jdmark14 October 12, 2008

Whether this is authentic or not (see review below), it IS delicious. I only had 1 bottle of clam juice and had to add chicken broth for the rest. I also added one finely diced potato. Thanks for posting!

Tamaretta January 30, 2008

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