Description
A rich and creamy Crab and Shrimp Seafood Bisque that combines succulent seafood with a velvety, flavorful broth. This comforting soup is made by sautéing aromatics, creating a roux, and simmering with seafood stock and cream, then finished with tender crab meat and shrimp for a luxurious yet easy-to-make seafood bisque.
Ingredients
Scale
Fats and Oils
- 3 tbsp unsalted butter
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
Thickening Agent
- 3 tbsp all-purpose flour
Liquids
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine (or additional seafood stock)
Seafood
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
Spices and Seasonings
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Paprika for sprinkling (optional)
- Crusty bread or oyster crackers (for serving)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Create the Roux: Stir in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly to form a light golden paste. This will help thicken the bisque.
- Add the Liquid Base: Gradually whisk in the seafood stock, ensuring no lumps form, and bring the mixture to a simmer. Cook for about 10 minutes until the broth has slightly thickened.
- Incorporate Cream and Wine: Stir in the heavy cream and the dry white cooking wine (or extra seafood stock), blending well to create a rich and smooth base.
- Season the Bisque: Add the smoked paprika, Old Bay seasoning, cayenne pepper (if using), salt, and freshly ground black pepper. Simmer the bisque for another 10 minutes, stirring occasionally to meld the flavors.
- Cook the Seafood: Add the lump crab meat and peeled, deveined medium shrimp to the simmering bisque. Cook for about 5 minutes or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Final Touches and Serving: Taste the bisque and adjust the seasoning if necessary. Serve the hot soup garnished with freshly chopped parsley and an optional sprinkle of paprika. Pair it with crusty bread or oyster crackers for a complete meal.
Notes
- Use seafood stock for the best flavor, but fish broth or even clam juice can be substituted.
- For a spicier bisque, increase the amount of cayenne pepper or add a dash of hot sauce.
- Ensure not to overcook the shrimp to keep them tender and prevent rubberiness.
- Leftover bisque can be refrigerated for up to 2 days or frozen for up to 1 month.
- For a smoother texture, the bisque can be blended before adding the seafood.
- Choose fresh, high-quality crab meat and shrimp for the best taste.
