Description

Indulge in the ultimate comfort food with this Creamy Crab and Shrimp Bisque! Featuring lump crab meat, tender shrimp, seafood stock, and a luxurious blend of spices, this rich bisque is perfect for special dinners or impressing guests.

Ingredients

Units Scale

Seafood:

1 cup lump crab meat
1 cup medium shrimp (peeled, deveined, and chopped)
3 cups seafood stock or fish broth

Produce:

1 small carrot (finely diced)
1 stalk celery (finely diced)
2 cloves garlic (minced)
1 medium onion (finely diced)
Fresh parsley (chopped, for garnish)

Baking & Spices:

3 tbsp all-purpose flour
1/4 tsp cayenne pepper
1/2 tsp Old Bay seasoning
1/2 tsp smoked paprika
Salt and black pepper (to taste)

Oils & Vinegars:

2 tbsp olive oil

Snacks:

Crusty bread or oyster crackers (for serving)

Dairy:

3 tbsp unsalted butter
1 cup heavy cream

Beer, Wine & Liquor:

1/2 cup dry white cooking wine

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Instructions

Sauté the Aromatics:

Heat the Base:
- In a large pot, heat olive oil and butter over medium heat. Add the onion, celery, and carrot, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
Season:
- Stir in the smoked paprika, Old Bay seasoning, cayenne pepper, and a pinch of salt and pepper. Cook for 1–2 minutes to toast the spices.

Make the Bisque Base:

Create the Roux:
- Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
Add Liquids:
- Slowly whisk in the seafood stock and white wine. Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.

Add the Seafood and Cream:

Cook the Shrimp:
- Add the chopped shrimp to the pot and simmer for 3–4 minutes, or until just cooked.
Blend the Bisque (Optional):
- For a smoother texture, use an immersion blender to puree the soup, or transfer half the mixture to a blender and return it to the pot.
Add Crab and Cream:
- Stir in the lump crab meat and heavy cream. Simmer gently for 5 minutes to heat through, but do not boil. Adjust seasoning with additional salt and pepper if needed.

Serve:

Garnish and Enjoy:
- Ladle the bisque into bowls and garnish with fresh parsley and a sprinkle of paprika. Serve with crusty bread or oyster crackers on the side.

Notes

Substitute shrimp with lobster or scallops for a variation.
Use cornstarch as a thickener for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner, Soup
Method: Stovetop
Cuisine: American, Seafood