Crab and Shrimp Bisque Name: Belinda Hurley Base: Camp Lejeune Recipe: 1/4 cup butter or margarine 4 garlic cloves, minced 3 tablespoons all-purpose flour 1 (8-ounce) bottle clam juice 1 cup dry white wine 1 tablespoon Worcestershire sauce 1 teaspoon Cajun seasoning ( or Old Bay ) 1/4 teaspoon pepper 1 quart whipping cream 1 small can mini shrimps 1 pound fresh lump crabmeat Melt butter over medium heat; add garlic, and sauté until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes or until thickened, stirring constantly. Stir in Worcestershire, seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in shrimp and crabmeat. Cook till shrimp are tender.