Creamy Crab and Shrimp Seafood Bisque
This rich and velvety seafood bisque is packed with sweet crab, tender shrimp, and a creamy, slightly spicy broth that’s pure comfort in a bowl.
Equipment
- Large Pot
- Whisk
- Blender (Optional)
Ingredients
Bisque Base
- 2 tbsp unsalted butter
- 1 onion Finely chopped
- 1 stalk celery Finely chopped
- 1 carrot Finely chopped
- 2 cloves garlic Minced
- 2 tbsp all-purpose flour
- 3 cups seafood stock Chicken stock works in a pinch
- 1 tbsp tomato paste
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper Optional, for heat
Creamy Finish
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup dry sherry Optional
Seafood
- 1/2 lb shrimp Peeled and deveined
- 1/2 lb crab meat Picked over for shells
- to taste salt and pepper
- fresh chives or parsley For garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrot, cooking until soft, about 5 minutes. Stir in garlic and cook for another minute.
- Sprinkle flour over the vegetables and stir well. Cook for 2-3 minutes, until the flour turns a light golden brown.
- Gradually whisk in seafood stock, making sure no lumps form. Stir in tomato paste, Old Bay seasoning, and cayenne pepper. Bring to a gentle simmer and cook for 10 minutes.
- For a smooth bisque, use an immersion blender to puree the soup. Alternatively, blend in batches and return to the pot.
- Reduce heat to low and stir in heavy cream, milk, and sherry (if using). Simmer for 5 minutes.
- Gently add shrimp and crab meat, cooking for 5-7 minutes until shrimp are pink and cooked through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh chives or parsley.
Notes
For a dairy-free version, use olive oil instead of butter and coconut milk instead of cream.