Crab and Shrimp Seafood Bisque

Why You’ll Love This Recipe

• Rich and Creamy: The perfect blend of cream, butter, and seafood stock creates a silky texture.

• Seafood Lovers’ Delight: Crab and shrimp add a sweet and briny flavor, ideal for seafood enthusiasts.

• Elegant yet Simple: A gourmet dish that’s surprisingly easy to prepare.

• Versatile: Serve as an appetizer, a main dish, or with bread for a light meal.

Ingredients

For the Bisque Base:

• 3 tbsp unsalted butter

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 stalk celery, finely chopped

• 1 small carrot, grated

• 3 tbsp all-purpose flour

• 3 cups seafood stock or fish broth

• 1 cup heavy cream

• ½ cup vegetable broth

Seafood:

• 1 cup lump crab meat

• 1 cup medium shrimp, peeled and deveined

• ½ tsp smoked paprika

• ½ tsp Old Bay seasoning

• ¼ tsp cayenne pepper (optional for heat)

Garnish:

• Fresh parsley, chopped

• Paprika for sprinkling

• Crusty bread or oyster crackers

Directions

Step 1: Prepare the Bisque Base

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened (about 5 minutes).

2. Stir in the flour and cook for 2-3 minutes to form a roux.

3. Gradually whisk in the seafood stock and vegetable broth. Bring the mixture to a gentle simmer.

Step 2: Cook the Seafood

1. Add smoked paprika, Old Bay seasoning, and cayenne (if using), and adjust salt and pepper.

2. Stir in the shrimp and cook until pink and opaque (about 3-4 minutes).

3. Gently fold in the crab meat, being careful not to break up the lumps too much.

Step 3: Finish the Bisque

1. Lower the heat and stir in the heavy cream. Allow the bisque to heat through without boiling.

2. If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches the desired consistency.

Step 4: Serve

1. Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and serve with crusty bread or oyster crackers.

Servings and Timing

This recipe serves 6 and takes about 50 minutes to prepare (15 minutes of prep time, 35 minutes of cooking).

Variations

• Lobster Bisque: Use lobster meat instead of crab and shrimp for an extra indulgent version.

• Spicy: Add more cayenne or some chili flakes for an extra kick.

• Vegetarian Version: Skip the seafood and use vegetable stock with added vegetables like mushrooms.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat on the stovetop over low heat, adding more seafood stock or cream if needed.

FAQs

Can I make this bisque ahead of time?

Yes, you can prepare the base and refrigerate it for up to 2 days. Add the seafood and cream just before serving.

Can I freeze this bisque?

Yes, the bisque freezes well. Just be aware that the texture may change slightly when reheated.

Conclusion

Crab and Shrimp Seafood Bisque is a deliciously indulgent dish that brings together the flavors of the sea in a creamy, comforting soup. Whether for a special occasion or a cozy dinner, this bisque is sure to impress with its rich texture and fresh seafood flavor.

Crab and Shrimp Seafood Bisque

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This Crab and Shrimp Seafood Bisque is a rich, creamy soup featuring sweet crab meat and tender shrimp in a velvety, flavorful broth. Infused with spices and herbs, this bisque is perfect for special occasions or a cozy dinner.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Seafood, American
• Diet: Gluten Free

Ingredients

For the Bisque Base:

3 tbsp unsalted butter

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1 small carrot, grated

3 tbsp all-purpose flour

3 cups seafood stock or fish broth

1 cup heavy cream

½ cup vegetable broth

For the Seafood:

1 cup lump crab meat

1 cup medium shrimp, peeled and deveined

½ tsp smoked paprika

½ tsp Old Bay seasoning

¼ tsp cayenne pepper (optional for heat)

For Garnish:

Fresh parsley, chopped

Paprika for sprinkling

Crusty bread or oyster crackers

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Instructions

• Prepare the Bisque Base:
  In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, garlic, celery, and carrot. Sauté for about 5 minutes until softened.
  Stir in the flour and cook for 2-3 minutes to form a roux.
  Gradually whisk in the seafood stock and vegetable broth. Bring to a gentle simmer.

• Cook the Seafood:
  Add smoked paprika, Old Bay seasoning, and cayenne (if using). Adjust salt and pepper.
  Stir in the shrimp and cook until pink and opaque, about 3–4 minutes.
  Gently fold in the crab meat, being careful not to break up the lumps.

• Finish the Bisque:
  Lower the heat and stir in the heavy cream. Allow the bisque to heat through without boiling.
  If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches the desired consistency.

• Serve:
  Ladle the bisque into bowls, garnish with fresh parsley, and sprinkle with paprika. Serve with crusty bread or oyster crackers.