Crab and Shrimp Seafood Bisque Recipe
Introduction
This Crab and Shrimp Seafood Bisque is a creamy, flavorful soup perfect for a cozy dinner. Packed with tender seafood and subtle spices, it’s easy to prepare and sure to impress your guests.
Ingredients
- 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
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
- 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
- Paprika for sprinkling
- Crusty bread or oyster crackers
Instructions
- Step 1: In a large pot over medium heat, melt the butter and olive oil. Add the chopped onion, garlic, celery, and grated carrot. Sauté until the vegetables are soft, about 5 to 7 minutes.
- Step 2: Sprinkle the flour over the cooked vegetables and stir continuously for about 2 minutes to create a roux without browning it.
- Step 3: Gradually pour in the seafood stock while stirring constantly to prevent lumps. Then stir in the heavy cream and bring the mixture to a gentle simmer.
- Step 4: Add the lump crab meat and shrimp to the pot. Season with smoked paprika, Old Bay seasoning, and cayenne pepper if using. Stir gently to combine.
- Step 5: Let the bisque simmer gently for 15 to 20 minutes, until the shrimp are cooked through and the flavors meld together.
- Step 6: Serve the bisque hot, garnished with chopped fresh parsley and a sprinkle of paprika. Offer crusty bread or oyster crackers on the side for dipping.
Tips & Variations
- For a richer flavor, use homemade seafood stock or a high-quality store-bought version.
- Substitute heavy cream with half-and-half for a lighter bisque, but expect less creaminess.
- Add a splash of sherry or brandy instead of white wine for deeper complexity.
- If you prefer a smoother texture, blend part of the soup before adding the seafood.
- Adjust cayenne pepper to your desired spice level or omit entirely for a milder taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Avoid boiling once cream has been added to keep the bisque smooth and creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this bisque ahead of time?
Yes, you can prepare the bisque a day in advance. Store it chilled and reheat gently before serving. Add the seafood just before serving if you want the freshest texture.
What can I substitute if I don’t have Old Bay seasoning?
You can substitute with a mix of celery salt, paprika, and a pinch of cayenne pepper to mimic Old Bay’s flavor profile. Adjust quantities to taste.
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Crab and Shrimp Seafood Bisque Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This rich and creamy Crab and Shrimp Seafood Bisque combines succulent seafood with a velvety base made from butter, cream, and aromatic vegetables. Infused with fragrant spices like smoked paprika, Old Bay seasoning, and a hint of cayenne, this bisque is a comforting and elegant dish perfect for seafood lovers. Served hot and garnished with fresh parsley, it pairs beautifully with crusty bread or oyster crackers for a satisfying meal.
Ingredients
Base Ingredients
- 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
Liquids and Stock
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
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)
Garnish and Serving
- Fresh parsley, chopped
- Paprika for sprinkling
- Crusty bread or oyster crackers
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter and olive oil together. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté the mixture until the vegetables soften and become fragrant, about 5 to 7 minutes.
- Create Roux: Sprinkle the all-purpose flour over the softened vegetables and stir continuously for about 2 minutes. This helps to cook out the raw flour taste and forms the roux which will thicken the bisque.
- Add Liquids: Gradually pour in the seafood stock while stirring constantly to avoid lumps. Once fully incorporated, stir in the heavy cream and bring the mixture to a gentle simmer to blend the flavors together.
- Add Seafood and Seasonings: Carefully fold in the lump crab meat and peeled, deveined shrimp. Season the bisque with smoked paprika, Old Bay seasoning, and the optional cayenne pepper if a little heat is desired. Mix gently to combine.
- Simmer Bisque: Let the soup simmer over low heat for 15 to 20 minutes, allowing the shrimp to cook through and the flavors to meld. Avoid boiling vigorously to keep the seafood tender.
- Serve: Ladle the hot bisque into bowls, garnish with chopped fresh parsley and a light sprinkling of paprika. Serve alongside crusty bread or oyster crackers for a complete and comforting meal.
Notes
- You can substitute seafood stock with fish broth or clam juice if preferred.
- To make the bisque non-alcoholic, use additional seafood stock instead of white wine.
- Adjust cayenne pepper according to your heat preference or omit it entirely.
- For a smoother bisque, you can blend part or all of the soup before adding the seafood.
- Leftover bisque can be refrigerated for up to 2 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: crab bisque, shrimp bisque, seafood soup, creamy seafood bisque, seafood chowder, Old Bay, smoked paprika, comfort food
