Description

This Crab and Shrimp Seafood Bisque recipe offers a rich, creamy, and dreamy soup experience. Tender crab and shrimp pieces bring a fresh ocean taste to every spoonful. The smooth, rich broth is seasoned perfectly, creating a delightful seafood flavor. It’s a comforting yet elegant dish, ideal for chilly evenings. The blend of crab and shrimp makes it special, filling your kitchen with an inviting aroma. Enjoy it with crusty bread for dipping.

Ingredients

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2 tablespoons butter
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup dry white wine
4 cups seafood stock
1 bay leaf
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1 cup heavy cream
8 oz cooked shrimp, peeled and chopped
8 oz cooked crab meat, picked over for shells
2 tablespoons all-purpose flour
2 tablespoons butter (for roux)
Salt and pepper, to taste
Fresh parsley, chopped for garnish

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Instructions

Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion, celery, and carrot. Cook, stirring often, until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and stir for 2 minutes.
Pour in the dry white wine and simmer until reduced by half, about 3-4 minutes. Add the seafood stock, bay leaf, Old Bay seasoning, and paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
In a small saucepan, melt the other 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2-3 minutes to form a roux. Slowly whisk in the heavy cream until slightly thickened, about 3-4 minutes.
Remove the bay leaf from the soup. Gradually stir the creamy roux mixture into the pot. Add the shrimp and crab meat, warming through for about 5 minutes. Season with salt and pepper to taste.
Serve the Crab and Shrimp Seafood Bisque warm, garnished with fresh parsley.

Notes

If fresh crab is unavailable, canned crab or lobster can be used.
Frozen shrimp can be used; thaw and pat dry before adding.
If seafood stock is unavailable, chicken or vegetable broth can be substituted, with a dash of fish sauce or Worcestershire for depth.
For a lighter bisque, try half-and-half or coconut milk instead of heavy cream, though it will be less rich.
If Old Bay seasoning is not available, a mix of paprika, celery salt, and cayenne pepper can be used.
For extra flavor, sautéed leeks or fennel can be added with the onions and carrots.
A squeeze of lemon juice or a splash of sherry can be added at the end for brightness.
This bisque can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stove.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat slowly over low heat, stirring frequently.

Nutrition

Serving Size: 1.5 cups
Calories: Approximately 350-450 kcal (will vary based on exact ingredients and cream content)
Sugar: Varies (estimated 5-10g)
Sodium: Varies (estimated 800-1200mg)
Fat: Varies (estimated 25-35g)
Saturated Fat: Varies (estimated 15-20g)
Unsaturated Fat: Varies (estimated 10-15g)
Trans Fat: 0g
Carbohydrates: Varies (estimated 15-25g)
Fiber: Varies (estimated 2-4g)
Protein: Varies (estimated 20-30g)
Cholesterol: Varies (estimated 150-200mg)