Caribbean Surimi Bisque – recipe


Creamy, slightly sweet, slightly spicy, this will have you booking on the earliest ship to the islands.

Einstein’s Bros. Bagels used to serve a Caribbean something soup which I just couldn’t get enough of.  I doubt that I’ve duplicated that recipe here, but no matter how close this is to the original, it’s still good.  This is basically the same recipe as last year’s Surimi Bisque recipe, with a few changes.  Substituting for the can of evaporated milk, is a can of coconut milk.  Hey, coconuts grow on those trees, not cows.   A teaspoon each of allspice and cayenne pepper add the rest of the Caribbean theme.  Oh, and I also threw in some celery, because I had some.


1 – 10 oz. can cream of celery condensed soup
1 – 13.5 oz. can coconut milk
1 – 13.5 oz. of regular milk (the now empty can of coconut milk, makes a great way to measure 13.5 oz.)
1 – 14 oz. can chicken broth
1 – stalk of celery,  diced
8  oz.  surimi, cubed – imitation crab or lobster meat
1 tablespoon ketchup
1 tablespoon paprika
1 teaspoon allspice
1 teaspoon ground cayenne pepper
1/2 medium onion, minced
3 tablespoons butter
3 tablespoons flour

Melt the butter in a 3 to 4 quart sauce pan.  Saute the onions in the butter for about 5 minutes on medium-low heat.  Add the flour, mix with butter until an even consistency for about 1 minute while stirring.  Add the cream of celery soup, celery and coconut milk.  Stir and heat to an even consistency.   Bring back to almost a boil.  Add in the milk.  Stir and bring back to a simmer.  Add the chicken broth.  Stir and bring back to a simmer.  Add in the ketchup, allspice, cayenne and paprika.  Stir.  Add in the surimi.  Stir and then cover the pot for about 3 minutes.  Covering brings the soup back to a simmer sooner. Lower the heat. Cover and simmer about 3 to 5 minutes longer to thicken and blend flavors.


The ground spices tend to lump up if you add them directly to the bisque.  Try first adding some of the hot bisque liquid to a coffee cup, add in the spices and mix well before adding to the bisque.  It’s much easier than trying to corral the lumps of spices against the side of the pot to crush them.

The soup has a lot of thickeners in it from the flour and whatever’s in the cream of celery soup, get your spoon down to the bottom of the pot while stirring and scrap the thick stuff off the bottom and mixed in with the soup.  That should help clean up.


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One Response to “Caribbean Surimi Bisque – recipe”

  1. My Grandparents' Kitchen Says:

    Life is uncertain. Eat dessert first. ~Ernestine Ulmer


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