Creamy Crab and Shrimp Seafood Bisque
Luxurious seafood bisque featuring tender crab and succulent shrimp in a rich, creamy broth that’s perfect for special occasions or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American Coastal
Ingredients
8 oz shrimp, peeled and deveined
8 oz crab meat, picked over for shells
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tablespoons all-purpose flour
2 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup whole milk
1/4 cup dry sherry (optional)
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
Fresh chives or parsley, chopped, for garnish
Instructions
1. Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onion, celery, and carrot.
Cook for about 5 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
2. Make the Roux
Sprinkle the flour over the vegetables.
Stir continuously for 2–3 minutes until the flour is lightly golden.
3. Add the Liquids
Gradually whisk in the seafood stock to prevent lumps.
Stir in the tomato paste, Old Bay seasoning, and cayenne pepper.
Bring to a gentle simmer and cook for 10 minutes.
4. Blend the Bisque
For a smooth texture, blend the soup using an immersion blender until creamy.
Alternatively, carefully blend in batches using a countertop blender and return to the pot.
5. Add the Cream and Sherry
Reduce the heat to low.
Stir in the heavy cream, whole milk, and dry sherry.
Simmer gently for 5 minutes, avoiding a boil.
6. Cook the Seafood
Add the shrimp and crab meat.
Cook for 5–7 minutes until the shrimp are pink and fully cooked.
7. Season and Serve
Taste and adjust with salt and black pepper as needed.
Ladle into serving bowls.
Garnish with fresh chives or parsley and serve warm.
Notes
Use fresh lump crab meat for the best flavor and texture.
Seafood stock provides the richest seafood taste, but chicken stock works well as a substitute.
Avoid boiling after adding the cream to prevent curdling.
A splash of fresh lemon juice before serving brightens the flavors.
Serve with crusty bread, oyster crackers, or a light green salad.
Leftovers can be refrigerated in an airtight container for up to 2 days.
Find it online: https://elladishes.com/creamy-crab-and-shrimp-seafood-bisque/
