Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crab and Shrimp Seafood Bisque

If you’re looking for a comforting, creamy, and satisfying seafood dish, then Crab and Shrimp Seafood Bisque is the perfect choice. This rich and flavorful bisque combines the sweetness of lump crab meat and tender shrimp with a velvety base made from seafood stock, cream, and a hint of wine or broth. Whether you’re planning a special dinner or simply craving something indulgent, this recipe is a show-stopper. Let’s dive into everything you need to know to make this delicious bisque at home.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the 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
  • 1 cup heavy cream
  • ½ cup dry white cooking wine (or additional seafood stock for non-alcoholic versions)

For the Seafood:

  • 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)

For Garnish:

  • Fresh parsley, chopped
  • Paprika for sprinkling
  • Crusty bread or oyster crackers

Instructions

1. Preparing the Bisque Base

  • Sauté the Vegetables: Heat the butter and olive oil in a large pot over medium heat. Add onion, garlic, celery, and grated carrot. Cook until softened, about 5 minutes.
  • Make the Roux: Sprinkle in the flour and stir constantly for 2-3 minutes to eliminate the raw flour taste.
  • Add Liquids: Slowly whisk in the seafood stock and white wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.

2. Cooking the Seafood

  • Season the Bisque: Stir in smoked paprika, Old Bay seasoning, and cayenne pepper. Add salt and pepper to taste.
  • Cook the Shrimp: Add shrimp to the pot and cook for 3-4 minutes, until they turn pink and opaque.
  • Add the Crab: Gently fold in the crab meat, being careful not to break the delicate lumps.

3. Finishing the Bisque

  • Add the Cream: Reduce the heat and stir in the heavy cream. Avoid boiling, as it may cause the cream to curdle.
  • Adjust Consistency: If the bisque is too thick, thin it with additional seafood stock, one tablespoon at a time.

4. Serving

  • Ladle the bisque into bowls and garnish with fresh parsley and a sprinkle of paprika.
  • Serve with crusty bread or oyster crackers for a complete meal.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes