Description
This Crab and Shrimp Seafood Bisque is velvety, flavorful, and packed with tender seafood in every spoonful. A luxurious soup that feels gourmet but comes together with simple steps. Perfect for holidays, date nights, or cozy evenings.
Ingredients
- ½ lb lump crab meat
- ½ lb shrimp, peeled, deveined, chopped
- 4 tbsp butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tbsp flour
- 2 tbsp tomato paste
- ½ cup white wine (optional)
- 3 cups seafood stock (or chicken stock)
- 1 ½ cups heavy cream
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- ⅛ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, carrot, celery, and garlic until softened.
- Stir in tomato paste and flour. Cook for 2 minutes to remove raw flour taste.
- Deglaze with white wine (if using). Add seafood stock, bring to a simmer, and cook for 15 minutes.
- Blend the mixture with an immersion blender until smooth.
- Stir in heavy cream, crab, and shrimp. Simmer gently for 5–7 minutes, until shrimp turn pink.
- Season with Old Bay, paprika, cayenne, salt, and pepper.
- Garnish with fresh herbs and serve warm with crusty bread.
Notes
- Use fresh crab and shrimp for the best flavor, but canned crab works too.
- Avoid boiling after adding cream to prevent curdling.
- For a spicier bisque, add extra cayenne or hot sauce.
- Make it ahead: prepare the base, then add cream and seafood just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes