shrimp dinner

Chef's Recipe Series

Crab Bisque

crab bisque

Yield: 1 gallon (serves 8-10 people)


  • 10 2/3 cups clam stock
  • 1 cup heavy whipping cream
  • 1 batch marinara (recipe follows)
  • ½ cup yellow onion (small dice)
  • 1/3 lb. unsalted butter
  • 2/3 lb. All Purpose Flour
  • 1/3 cup brandy
  • 1/3 cup sherry
  • Pinch of fresh basil (minced)
  • Pinch of cayenne pepper
  • 1 tsp. ground black pepper
  • 1 ea. Bay leaf
  • 1 sprig of thyme (cleaned and minced)
  • 1 ½ tbsp. beef base
  • 1 ½ tbsp. clam base (available at fine food stores)
  • 2/3 lb. fresh rock crab


In a large pot bring clam stock and heavy cream to a boil. In a separate thick bottomed pan melt the butter and simmer the onions and garlic until they are soft. Add the flour and stir mixture over medium heat until it has come together as a smooth consistency. Keep stirring until the mixture is light brown and you smell a slightly nutty flavor. Add the mixture to your stock and cream and blend until smooth. Add marinara to thickened stock. Add the bases and the five herbs and spices. In a small saucepan combine the brandy and sherry and turn on high heat to burn of the alcohol. Once the alcohol is burned off add the liquor to the soup. Simmer soup for 30 minutes, add the crab, and remove from the heat.

Marinara Recipe


  • 1 soup can tomato paste
  • 3/4 cup red wine
  • 1/4 cup water
  • 1 tsp. garlic (minced)
  • 1 ea. Bay leaf
  • 1 ½ tbsp. Italian seasoning


Simmer all ingredients in a sauce pan stirring often for 30 minutes.


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