Crab and Shrimp Seafood Bisque Recipe
Introduction
This Crab and Shrimp Seafood Bisque is a rich and creamy soup that brings the flavors of the ocean right to your table. Perfect for a cozy dinner, it combines tender seafood with a smooth, flavorful base that’s sure to impress.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley, chopped
- Paprika for sprinkling
- Crusty bread or oyster crackers, to serve
Instructions
- Step 1: In a large pot over medium heat, melt the butter and olive oil. Add the onion, garlic, celery, and sauté until soft and translucent, about 5 to 7 minutes.
- Step 2: Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux, which will thicken the bisque.
- Step 3: Gradually pour in the seafood stock while stirring constantly to avoid lumps. Mix in the heavy cream and bring the mixture to a gentle simmer.
- Step 4: Add the lump crab meat and shrimp to the pot. Season with smoked paprika, Old Bay seasoning, and cayenne pepper if using.
- Step 5: Let the bisque simmer gently for 15 to 20 minutes, or until the shrimp are cooked through. Serve hot, garnished with fresh chopped parsley and a sprinkle of paprika, accompanied by crusty bread or oyster crackers.
Tips & Variations
- Use homemade seafood stock or a high-quality store-bought option for the best flavor.
- If you prefer a smoother bisque, blend the mixture before adding the crab and shrimp.
- For added depth, sauté the grated carrot with the other vegetables in Step 1.
- Substitute Old Bay seasoning with a seafood seasoning blend you enjoy.
- Skip the wine and increase seafood stock if you want a non-alcoholic version.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Bisque may thicken when chilled; add a splash of seafood stock or cream to loosen it during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp and crab meat?
Yes, frozen seafood works well. Thaw completely and pat dry before adding to prevent excess moisture in the bisque.
How spicy is this bisque with cayenne pepper?
The cayenne is optional and adds a mild heat. Adjust the amount to your taste or omit it entirely if you prefer a milder soup.
PrintCrab and Shrimp Seafood Bisque Recipe
This Crab and Shrimp Seafood Bisque combines tender chunks of fresh seafood with a creamy, spiced broth that’s rich and comforting. Enhanced by aromatic vegetables and a roux-thickened base, this bisque offers a delicious blend of seafood flavors with a gentle smoky and slightly spicy kick. Perfect as an elegant appetizer or a hearty main course, it pairs beautifully with crusty bread or oyster crackers for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Seafood and Seasonings
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley, chopped (for garnish)
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
Liquids and Fats
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
Thickening Agent
- 3 tablespoons all-purpose flour
Serving
- Paprika for sprinkling
- Crusty bread or oyster crackers
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter together with olive oil. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté the mixture for about 5 to 7 minutes until the vegetables are softened and fragrant.
- Create Roux: Sprinkle the all-purpose flour evenly over the softened vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste and create a roux that will thicken the bisque.
- Add Liquids: Gradually pour in the seafood stock while stirring constantly to avoid forming lumps. Then, stir in the heavy cream and the dry white cooking wine or additional seafood stock. Bring this mixture to a gentle simmer to meld the flavors and begin thickening.
- Add Seafood and Seasonings: Gently fold in the lump crab meat and peeled, deveined shrimp. Season the bisque with smoked paprika, Old Bay seasoning, and cayenne pepper if using. Stir carefully to distribute the seasoning without breaking up the seafood.
- Simmer and Finish: Let the bisque simmer gently for 15 to 20 minutes, allowing the shrimp to cook through and the flavors to deepen. Once cooked, adjust seasoning if needed. Serve the bisque hot, garnished with freshly chopped parsley and a light sprinkle of paprika. Accompany with crusty bread or oyster crackers for dipping.
Notes
- If you prefer a thicker bisque, simmer for an additional 5-10 minutes to reduce the liquid further.
- For a non-alcoholic version, substitute the white wine with additional seafood stock.
- To enhance the smoky flavor, use smoked paprika instead of regular paprika.
- Make sure not to overcook the shrimp as they can become rubbery.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently to avoid curdling.
Keywords: crab bisque, shrimp bisque, seafood bisque, creamy seafood soup, easy bisque recipe, homemade bisque, New England style soup
