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

Scale

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