Print

Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe
Print Recipe

★★★★★

5 from 10 reviews

Indulge in the rich and flavorful Crab and Shrimp Seafood Bisque, a creamy and comforting soup that’s perfect for any occasion. This bisque combines the delicate sweetness of crab meat and succulent shrimp in a luscious, savory broth that will warm you from the inside out.

Ingredients

Scale

Main Ingredients:

  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil

Aromatics:

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 1 small carrot, grated

Roux and Liquid:

  • 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 Seasonings:

  • 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

Instructions

  1. Prepare the Bisque Base: Sauté the Vegetables – In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
  2. Make the Roux: Stir in the flour, cooking for 2-3 minutes to form a roux. This will thicken the bisque and add a nutty flavor.
  3. Add the Liquid: Gradually whisk in the seafood stock and wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.
  4. Cook the Seafood:
  5. Season the Bisque: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Adjust salt and pepper to taste.
  6. Add the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
  7. Add the Crab: Gently fold in the crab meat, being careful not to break up the lumps too much.
  8. Finish the Bisque:
  9. Incorporate the Cream: Lower the heat and stir in the heavy cream, allowing the bisque to heat through without boiling.
  10. Adjust Consistency: If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency.
  11. Serve:
  12. Garnish: Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and a side of crusty bread or oyster crackers.

Notes

  • For added depth of flavor, you can roast the shrimp shells and crab shells in the oven before making the bisque.
  • This bisque freezes well, so you can make a big batch and save some for later.

Nutrition

Keywords: Crab and Shrimp Bisque, Seafood Bisque Recipe, Creamy Bisque, Homemade Bisque

Find it online: https://cheframiflavor.com/crab-and-shrimp-seafood-bisque-recipe/