Crab and Shrimp Seafood Bisque
This rich and creamy seafood bisque is packed with tender crab meat and shrimp, simmered in a flavorful broth with aromatic spices.
It’s perfect for a cozy dinner or an elegant appetizer.
Ingredients:
200g crab meat (lump or shredded)
200g shrimp (peeled and deveined)
2 tbsp butter
1 onion (finely diced)
2 cloves garlic (minced)
2 tbsp all-purpose flour
2 cups seafood stock (or chicken broth)
1 cup heavy cream
1 cup whole milk
½ cup dry white wine
1 tsp Old Bay seasoning (or more to taste)
½ tsp paprika
¼ tsp cayenne pepper (optional, for heat)
Salt and black pepper (to taste)
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
Fresh parsley (chopped, for garnish)
Croutons or crusty bread (for serving)
Instructions:
1. Sauté Aromatics
In a large pot over medium heat, melt butter.
Add onion and garlic, and cook until softened (about 3–4 minutes).
2. Make the Base
Stir in flour and cook for 1 minute, stirring constantly to form a light roux.
Gradually whisk in seafood stock and white wine, ensuring no lumps form.
3. Simmer the Bisque
Stir in tomato paste, Old Bay seasoning, paprika, cayenne (if using), Worcestershire sauce, salt, and black pepper.
Reduce heat to low and let simmer for 10 minutes, stirring occasionally.
4. Add the Seafood
Add shrimp and cook for 3–4 minutes until pink and opaque.
Gently stir in crab meat and cook for another 2 minutes.
5. Finish with Cream & Lemon
Stir in heavy cream and milk, cooking for 2–3 more minutes (do not boil).
Add lemon juice and adjust seasoning as needed.
6. Serve & Enjoy!
Garnish with fresh parsley and serve hot with crusty bread or croutons.
Variations & Tips:
Make it spicier: Add more cayenne pepper or a dash of hot sauce.
Thicker bisque? Add more flour when making the roux or blend half of the soup before adding seafood.
More seafood? Add lobster, scallops, or clams for an even richer bisque.
Lighter version? Use half-and-half instead of heavy cream.
Storage & Reheating:
Refrigerate: Store leftovers in an airtight container for 2–3 days.
Reheat: Warm gently over low heat (avoid boiling to prevent the cream from curdling).
Freeze: Not recommended due to the dairy, but you can freeze the broth before adding cream and seafood.
This Crab and Shrimp Bisque is pure comfort in a bowl—creamy, savory, and packed with seafood goodness. Enjoy!