Here’s a rich, creamy Crab and Shrimp Seafood Bisque—classic, comforting, and restaurant-quality 🍲🦀🦐
Crab and Shrimp Seafood Bisque
Serves
4–6
Ingredients
Seafood
- ½ lb shrimp, peeled & deveined (shells reserved)
- ½ lb crab meat (lump or claw, picked clean)
Bisque Base
- 3 tbsp butter
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 small carrot, finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- ½ cup milk (optional, for lighter texture)
- ¼ cup dry white wine (optional but recommended)
- 1 tbsp tomato paste
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust to taste)
- ½ tsp Old Bay seasoning
- Salt and black pepper, to taste
- 1 bay leaf
- 1 tsp fresh thyme (or ½ tsp dried)
Garnish (optional)
- Chopped parsley
- Extra crab or shrimp
- Crusty bread or oyster crackers
Instructions
1. Make Shrimp Stock (Optional but Highly Recommended)
- In a saucepan, sauté shrimp shells in 1 tbsp butter for 2–3 minutes.
- Add 3 cups water, simmer 15 minutes.
- Strain and set aside.
2. Cook the Shrimp
- Lightly season shrimp with salt and pepper.
- Sauté in a little butter until just pink (1–2 minutes per side).
- Remove, chop, and set aside.
3. Build the Flavor Base
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot; cook 6–8 minutes until soft.
- Add garlic; cook 30 seconds.
4. Make the Roux
- Stir in flour; cook 2–3 minutes, stirring constantly (don’t brown).
- Add tomato paste and mix well.
5. Deglaze & Simmer
- Pour in white wine; simmer 2 minutes.
- Gradually whisk in seafood stock.
- Add bay leaf, thyme, paprika, cayenne, Old Bay, salt, and pepper.
- Simmer gently for 15 minutes.
6. Blend
- Remove bay leaf.
- Blend soup until smooth using an immersion blender (or carefully in a blender).
7. Finish the Bisque
- Return to low heat.
- Stir in cream and milk.
- Add shrimp and crab meat.
- Simmer gently 5 minutes (do not boil).
- Adjust seasoning.
Tips for the Best Bisque
- Use lump crab carefully—fold it in last to keep chunks intact.
- Do not boil after adding cream or it may split.
- For extra richness, add 1 tbsp sherry at the end.
If you want, I can also give you:
- A spicy Cajun version
- A no-cream lighter bisque
- Or a lobster, crab & shrimp luxury version
