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Crab and Shrimp Seafood Bisque

Perfect for special occasions, cozy nights in, or whenever you’re craving restaurant-quality seafood at home, this bisque will leave you warm, satisfied, and wanting more!

Ingredients

For the Seafood Bisque:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 small carrot, finely grated
  • 1 small celery stalk, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour (for thickening)
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • ½ cup dry white wine (or extra broth)
  • ½ teaspoon paprika
  • ½ teaspoon Old Bay seasoning (or more to taste)
  • ¼ teaspoon cayenne pepper (optional, for a little heat)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ½ pound shrimp, peeled, deveined, and chopped
  • ½ pound lump crab meat
  • 2 tablespoons fresh parsley, chopped
  • Juice of ½ lemon (for freshness)

Instructions

Step-by-Step Instructions

1. Sauté the Aromatics

  1. In a large pot or Dutch oven, melt butter and olive oil over medium heat.
  2. Add onion, garlic, carrot, and celery, and sauté for 3-4 minutes until softened.
  3. Stir in tomato paste and cook for 1 minute until fragrant.

2. Make the Bisque Base

  1. Sprinkle in the flour and stir for 1-2 minutes to remove the raw taste.
  2. Slowly pour in the white wine, stirring to deglaze the pot.
  3. Add broth, paprika, Old Bay seasoning, cayenne (if using), salt, and black pepper.
  4. Bring to a gentle simmer and let cook for 15 minutes, stirring occasionally.

3. Blend for a Smooth Texture

  • For a super creamy bisque, use an immersion blender to blend the broth until smooth.
  • If you prefer a chunkier bisque, you can skip this step.

4. Add the Seafood & Finish

  1. Reduce heat to low and stir in heavy cream.
  2. Add shrimp and crab meat, cooking for 5 minutes until shrimp is pink and fully cooked.
  3. Stir in lemon juice and fresh parsley for brightness.

5. Serve & Enjoy

  • Ladle into bowls and garnish with extra parsley, black pepper, or a drizzle of cream.
  • Serve hot with crusty bread, garlic toast, or oyster crackers.

Notes

How to Store & Reheat

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in a sealed container for up to 2 months (without the cream for best texture).
  • Reheat: Warm gently on the stovetop over low heat, stirring occasionally.
  • Author: niold.com