Creamy Crab and Shrimp Seafood Bisque
A rich and creamy seafood bisque that brings the taste of the ocean right into your home, perfect for cozy nights or special occasions.
Ingredients
Seafood
- 1 cup Lump crab meat You can substitute with claw meat or canned crab.
- 1 pound Peeled and deveined shrimp Use fresh or thawed frozen shrimp.
Base Ingredients
- 2 tablespoons Butter For sautéing aromatics.
- 1 medium Onion, chopped Builds flavor base.
- 1 stalk Celery, chopped Can substitute with celery salt if unavailable.
- 2 cloves Garlic, minced Enhances the flavor.
- 2 tablespoons Flour To thicken the bisque.
- 4 cups Seafood stock Can substitute with chicken stock plus clam juice.
- 2 tablespoons Tomato paste Adds depth and color.
- 1 cup Heavy cream For richness, half and half can be used.
Seasonings
- 1 teaspoon Old Bay seasoning Adds a classic seafood flavor.
- 1 teaspoon Paprika For color and additional flavor.
- to taste Salt and black pepper Adjust according to preference.
- pinch Cayenne pepper (optional) For a touch of heat.
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Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté until soft and fragrant.
- Sprinkle the flour over the sautéed vegetables and cook for another minute, stirring constantly.
Cooking
- Gradually pour in the seafood stock while stirring continuously until smooth.
- Add the tomato paste and seasonings (Old Bay, paprika, salt, black pepper, and cayenne if using) and bring to a gentle simmer.
- Let the soup simmer for about 20 minutes to allow flavors to develop.
- Near the end of cooking, add the shrimp and simmer for 5 to 7 minutes until they turn pink and opaque.
- Fold in the crab meat and the heavy cream, gently warming through. Do not let it boil.
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Note
This bisque can be stored in the fridge for 2 to 3 days. Reheat gently to avoid separating the cream. For a smoother texture, consider blending a portion of the soup and stirring it back in before serving.