Here’s a rich and creamy Crab and Shrimp Seafood Bisque recipe — perfect as an appetizer or a comforting main course.
Crab and Shrimp Seafood Bisque
Ingredients
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1/4 cup all-purpose flour
- 4 cups seafood stock or chicken stock
- 1/2 cup dry white wine (optional)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/2 lb (225 g) cooked shrimp, chopped
- 1/2 lb (225 g) crab meat, picked over for shells
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges (optional)
Instructions
1. Cook the vegetables
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot; sauté 5–7 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
2. Make the roux
- Sprinkle flour over the vegetables and stir for 2–3 minutes to form a roux.
- Slowly whisk in seafood stock and white wine (if using), ensuring no lumps.
3. Season and simmer
- Add paprika, cayenne, and thyme.
- Bring to a gentle simmer, cooking 15–20 minutes until vegetables are tender and soup thickens slightly.
4. Blend (optional)
- For a smooth bisque, use an immersion blender or regular blender to puree the soup until smooth.
5. Add cream and seafood
- Stir in heavy cream and chopped shrimp.
- Simmer 3–5 minutes until shrimp are heated through.
- Gently fold in crab meat.
- Season with salt and black pepper to taste.
6. Serve
- Ladle bisque into bowls.
- Garnish with chopped parsley and a squeeze of lemon if desired.
- Serve with crusty bread or oyster crackers.
Tips
- For extra flavor, sauté the shrimp shells (if using raw shrimp) in butter first and then strain into the stock.
- Avoid overcooking the seafood — add it at the end to stay tender.
- Can be made ahead and reheated gently; add cream and seafood right before serving.
I can also give you a quick 30-minute version that uses pre-cooked seafood and canned stock while still tasting luxurious.
Do you want that version?
