Description
This rich and creamy Crab and Shrimp Seafood Bisque is a comforting and elegant soup featuring succulent shrimp and tender crab meat simmered in a flavorful, spiced seafood broth finished with heavy cream. Perfect for a cozy dinner or special occasion, this bisque delivers a smooth texture with a touch of heat and aromatic herbs.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1/2 lb crab meat (lump or claw, fresh or canned)
Base and Aromatics
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
Liquids & Seasonings
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine or brandy
- 1 teaspoon Old Bay seasoning (optional)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Garnish
- 1/4 cup fresh parsley, chopped
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Seafood and Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring frequently until the flour is golden and bubbly. This step creates a thickening base for the bisque.
- Deglaze the Pot: Pour in the dry white wine or brandy while stirring to deglaze the pot, scraping up any browned bits from the bottom. Cook for about 2 minutes to let the alcohol evaporate.
- Add Stock and Seasonings: Gradually pour in the seafood stock or chicken broth, stirring constantly to combine. Add Old Bay seasoning (if using), smoked paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to develop the flavors.
- Cook Seafood: Stir in the shrimp and crab meat. Continue cooking for 3-4 minutes until the shrimp is pink and cooked through.
- Finish the Bisque: Lower the heat and stir in the heavy cream. Let the bisque simmer gently for another 5 minutes to meld the flavors and heat through. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot bisque into bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an optional bright citrus touch.
Notes
- Use fresh or canned crab meat depending on availability.
- Old Bay seasoning is optional but adds authentic seafood flavor.
- Adjust cayenne pepper to control the heat level.
- For a thicker bisque, you can puree part of the soup before adding the seafood.
- Serve with crusty bread or crackers for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
