Crab and Shrimp Seafood Bisque Recipe
Introduction
Crab and Shrimp Seafood Bisque is a rich and creamy soup that brings the flavors of the sea straight to your bowl. With tender seafood and a smooth texture, this bisque makes a perfect comforting meal for any occasion.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley, chopped
- Paprika for sprinkling
- Crusty bread or oyster crackers (for serving)
Instructions
- Step 1: In a large pot over medium heat, melt the butter and olive oil. Add the onion, garlic, celery, and carrot, then sauté until soft, about 5-7 minutes.
- Step 2: Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes to form a roux.
- Step 3: Gradually pour in the seafood stock while stirring constantly to prevent lumps. Stir in the heavy cream and bring the mixture to a gentle simmer.
- Step 4: Add the lump crab meat and shrimp to the pot. Season with smoked paprika, Old Bay seasoning, and cayenne pepper if using.
- Step 5: Simmer gently for 15-20 minutes until the shrimp are fully cooked. Serve hot, garnished with chopped fresh parsley and a sprinkle of paprika.
Tips & Variations
- Use seafood stock for a deeper flavor, or substitute with chicken broth if unavailable.
- For a thicker bisque, simmer a little longer or add extra flour when making the roux.
- Try adding a splash of sherry or brandy for an elegant twist.
- If you prefer less spice, omit the cayenne pepper and adjust seasoning to taste.
Storage
Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding cream to maintain a smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this bisque?
Yes, frozen crab meat and shrimp work well. Thaw completely and drain excess liquid before adding to prevent watering down the soup.
Is this recipe suitable for dairy-free diets?
This bisque relies on butter and heavy cream for richness, but you can substitute with dairy-free margarine and coconut cream or a nut-based cream to make it dairy-free.
PrintCrab and Shrimp Seafood Bisque Recipe
A rich and creamy Crab and Shrimp Seafood Bisque featuring tender seafood simmered in a luscious, spiced broth finished with fresh herbs. This flavorful soup is perfect for a comforting meal and pairs beautifully with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Seafood Bisque Base
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
Seafood and Seasoning
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional, for heat)
Garnish and Serving
- Fresh parsley, chopped
- Paprika for sprinkling
- Crusty bread or oyster crackers
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter with olive oil. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté the mixture for about 5-7 minutes or until the vegetables are soft and fragrant.
- Create Roux: Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously for about 2 minutes. This step creates the roux which will thicken your bisque.
- Add Liquids: Gradually pour in the seafood stock while stirring constantly to prevent lumps from forming. Stir in the heavy cream and white cooking wine (or additional seafood stock if preferred non-alcoholic). Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Incorporate Seafood and Seasonings: Add the lump crab meat and peeled, deveined shrimp into the pot. Season with smoked paprika, Old Bay seasoning, and optional cayenne pepper. Stir gently to combine all ingredients.
- Simmer Bisque: Allow the bisque to simmer gently for 15-20 minutes until the shrimp are fully cooked and the flavors meld together. Avoid boiling to keep seafood tender.
- Serve: Ladle the hot bisque into bowls. Garnish each serving with chopped fresh parsley and a sprinkle of paprika. Serve with crusty bread or oyster crackers on the side for dipping and extra texture.
Notes
- For a thicker bisque, allow it to simmer a few minutes longer to reduce slightly.
- Respect cooking times for shrimp to avoid rubbery texture.
- To keep the bisque non-alcoholic, substitute white wine with additional seafood stock.
- Fresh seafood yields best flavor but canned or frozen can be used in a pinch.
- Adjust cayenne pepper to your heat preference or omit for mild flavor.
Keywords: Crab bisque, Shrimp bisque, Seafood soup, Creamy bisque, Old Bay seafood soup, Comfort food, Easy seafood recipes
