Description
Indulge in the rich and creamy flavors of this Crab and Shrimp Seafood Bisque. A luxurious soup that combines the sweetness of crab meat with succulent shrimp in a velvety broth, perfect for a special occasion or a cozy night in.
Ingredients
Scale
Main Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely diced
- 1 medium carrot, finely diced
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 4 cups seafood stock or fish stock
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- 1/2 pound lump crab meat
- 1/2 pound shrimp, peeled, deveined, and chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter with olive oil over medium heat. Add onion, garlic, celery, and carrot, and sauté until softened.
- Add Flavorings: Stir in flour and tomato paste, cook briefly. Pour in white wine to deglaze. Add seafood stock, bay leaf, Old Bay, paprika, and cayenne. Simmer.
- Puree Soup: Remove bay leaf, puree soup until smooth. Stir in cream and simmer. Add shrimp, then crab. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Notes
- For extra richness, swap half the seafood stock with clam juice.
- Pair with crusty bread or oyster crackers for a delightful meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 860 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 140 mg
