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Crab and Shrimp Seafood Bisque Recipe

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4 from 51 reviews

  • Author: Diane
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This Crab and Shrimp Seafood Bisque is a rich, creamy, and comforting soup packed with fresh seafood flavors. Made with a buttery roux, aromatic vegetables, seafood stock, and seasoned with smoked paprika and Old Bay, this bisque is perfect as a hearty appetizer or a light main course. The inclusion of tender shrimp and lump crab meat adds a luxurious texture, complemented by fresh parsley and served with crusty bread or oyster crackers for dipping.

Ingredients

Seafood Bisque Base

  • 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
  • ½ cup dry white cooking wine or seafood stock (non-alcoholic)
  • 1 cup heavy cream

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
  • Paprika for sprinkling

Serving Suggestions

  • Crusty bread or oyster crackers

Instructions

  1. Prepare the Bisque Base: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
  2. Sauté the Vegetables: Add the finely chopped onion, garlic, celery, and grated carrot to the pot. Sauté these vegetables until they become soft and fragrant, about 5 minutes.
  3. Make the Roux: Stir in the all-purpose flour and cook, stirring constantly, for 2-3 minutes to form a roux. This step thickens the bisque and adds a nutty flavor.
  4. Add the Liquid: Gradually whisk in the seafood stock and dry white cooking wine (or extra stock if avoiding alcohol). Whisk well to ensure no lumps form. Bring the mixture to a gentle simmer.
  5. Season the Bisque: Stir in smoked paprika, Old Bay seasoning, and cayenne pepper if you desire a little heat. Adjust salt and black pepper to your taste preference.
  6. Add the Shrimp: Add the peeled and deveined shrimp to the pot. Cook them until they turn pink and opaque, which will take about 3-4 minutes.
  7. Add the Crab: Gently fold in the lump crab meat, taking care not to break up the chunks too much to maintain texture.
  8. Incorporate the Cream: Lower the heat to prevent boiling and stir in the heavy cream. Allow the bisque to heat through thoroughly while maintaining a gentle simmer.
  9. Adjust Consistency: If the bisque feels too thick, add additional seafood stock one tablespoon at a time until your desired consistency is reached.
  10. Serve and Garnish: Ladle the bisque into bowls. Garnish with freshly chopped parsley, a light sprinkle of paprika, and serve alongside crusty bread or oyster crackers for dipping.

Notes

  • Use fresh seafood stock if possible for the best flavor.
  • For a non-alcoholic version, replace white wine with extra seafood stock.
  • Do not boil the bisque after adding cream to prevent it from curdling.
  • Adjust cayenne pepper according to your spice preference or omit if a milder bisque is desired.
  • This bisque can be reheated gently on the stovetop but may thicken; thin with stock if needed.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/crab-and-shrimp-seafood-bisque-recipe/