Creamy Crab & Shrimp Bisque

Table of Contents

Creamy Crab & Shrimp Bisque is a rich, velvety seafood soup that combines the sweet, delicate flavors of crab and shrimp in a luxurious, creamy broth. Perfect for a special occasion or a cozy night in, this bisque offers the perfect balance of savory, subtly spiced, and aromatic ingredients. With a smooth base enhanced by a touch of white wine, aromatic vegetables, and seasoned to perfection, it’s the ultimate comfort food. Each spoonful is a warm embrace, with tender shrimp and delicate crab meat swimming in a luscious, thick cream sauce. Whether served as an appetizer or a main dish, this bisque is sure to impress and satisfy seafood lovers!

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes

Ingredients:

Seafood:

1 lb shrimp (peeled and deveined, chopped if large)

1 lb lump crab meat (or imitation if preferred)

Bisque Base:

2 tbsp unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1 medium carrot, grated or finely chopped

1/2 cup dry white wine (optional but recommended)

4 cups seafood stock (or chicken stock if unavailable)

1 cup heavy cream

1/2 cup half-and-half or milk

1 tbsp tomato paste

1 tbsp all-purpose flour (for thickening)

1 bay leaf

1 tsp Old Bay seasoning (or your preferred seasoning)

1/4 tsp cayenne pepper (adjust to taste for spice)

Garnish:

Chopped fresh parsley or chives

Crusty bread (optional, for serving)

Instructions:

1. Prepare the Seafood:

Shrimp: If the shrimp are large, chop them into bite-sized pieces. Set aside.

Crab: Gently check the crab meat for any shell pieces and remove. Set aside.

2. Sauté the Vegetables:

In a large pot or Dutch oven, heat butter over medium heat.

Add onion, celery, and carrot. Sauté for about 5 minutes, until softened.

Add garlic and cook for another minute, stirring to avoid burning.

3. Deglaze and Thicken:

Add the tomato paste to the pot, stirring to combine and cook for 2-3 minutes.

Sprinkle flour over the vegetables and stir to combine. Cook for about 2 minutes to eliminate the raw flour taste.

If you’re using white wine, add it now and let it simmer for 2-3 minutes until reduced by half. This will give the bisque a lovely depth of flavor.

4. Add the Liquids:

Gradually pour in the seafood stock, stirring constantly to avoid lumps. Bring it to a simmer.

Add the bay leaf, Old Bay seasoning, and cayenne pepper. Season with salt and pepper to taste.

Let it simmer gently for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.

5. Creamy Texture:

Stir in the heavy cream and half-and-half. Bring it back to a simmer, but do not let it boil. Taste and adjust seasoning if necessary.

6. Add the Seafood:

Add the shrimp and cook for about 3-4 minutes, until they turn pink.

Gently fold in the crab meat, and simmer for an additional 2-3 minutes to heat through.

7. Blend (Optional):

If you prefer a smoother bisque, use an immersion blender to purée part of the soup, leaving some chunks for texture. Alternatively, you can blend the entire soup in a regular blender (just be careful when blending hot liquids).

8. Final Touches:

Remove the bay leaf before serving.

Serve the bisque hot, garnished with fresh parsley or chives.

Pair with crusty bread for dipping.

Tips:

Stock: For an extra depth of flavor, use homemade seafood stock or add some shrimp shells to the simmering stock for 20 minutes before straining.

Spice: If you like it spicier, feel free to add more cayenne pepper or a dash of hot sauce.

Thickness: Adjust the thickness by adding more cream or reducing the soup longer.

Nutrition Information (per serving):

Calories: 350
Fat: 24g
Saturated fat: 14g
Omega-3 fatty acids: 0.5g
Carbohydrates: 20g
Fiber: 2g

Sugar: 5g
Protein: 20g
Sodium: 400mg
Cholesterol: 60mg