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Crab and Shrimp Seafood Bisque

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This creamy, rich Crab and Shrimp Seafood Bisque is a comforting, restaurant-quality dish that’s perfect for special occasions or cozy nights at home. Packed with tender shrimp, sweet lump crab meat, and a velvety, flavorful broth, it’s a seafood lover’s dream that comes together in under an hour.

Ingredients

Units Scale
  • 1 lb shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat
  • 4 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock (or chicken broth)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup dry white wine
  • 2 tbsp tomato paste
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the onion and celery, cooking until softened (about 5 minutes). Stir in the garlic and cook for 1 more minute until fragrant.
  2. Make the roux: Sprinkle the flour over the vegetables, stirring constantly for 2-3 minutes until the flour turns golden and no raw smell remains.
  3. Add liquids: Gradually whisk in the white wine, scraping up any bits from the bottom of the pot. Then add the seafood stock, tomato paste, Old Bay seasoning, paprika, cayenne (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to blend.
  4. Blend for a smooth texture: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the mixture.
  5. Add seafood and cream: Reduce the heat to low. Stir in the heavy cream and milk, then add the shrimp. Simmer gently for 5-7 minutes until the shrimp are pink and cooked through.
  6. Finish with crab: Fold in the lump crab meat and cook for another 2 minutes to warm through. Taste and adjust seasoning as needed.
  7. Serve: Ladle the bisque into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

Notes

  • For extra depth of flavor, add a splash of sherry before serving.
  • Substitute half-and-half for the cream if you prefer a lighter version.
  • You can also add a pinch of thyme or bay leaf while simmering for added aroma.

Find it online: https://newsvks.com/crab-and-shrimp-seafood-bisque/