Here’s a rich, indulgent Creamy Crab and Shrimp Seafood Bisque 🦀🦐 — perfect as a starter or a cozy meal.
Creamy Crab & Shrimp Bisque
Servings: 4–6
Time: ~45 minutes
Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- ¼ cup flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 8 oz cooked shrimp, peeled & chopped
- 6 oz cooked crab meat
- 2 tbsp dry sherry or white wine (optional)
- 1–2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté vegetables
- In a large pot, melt butter over medium heat.
- Add onion, garlic, celery, and carrot. Sauté 5–7 minutes until softened.
- Make roux
- Sprinkle flour over vegetables and stir 1–2 minutes to cook the raw taste.
- Add stock
- Slowly whisk in seafood stock until smooth.
- Simmer 10–15 minutes until slightly thickened.
- Blend (optional)
- For an extra smooth bisque, use an immersion blender or regular blender to purée the soup.
- Add cream & seasoning
- Stir in heavy cream, smoked paprika, salt, and pepper.
- Simmer gently 5 minutes.
- Add seafood
- Add shrimp and crab meat, plus sherry or wine if using.
- Heat just until seafood is warmed through.
- Serve
- Garnish with parsley and a drizzle of cream if desired.
- Serve with crusty bread or a warm baguette.
Tips & Variations
- Extra flavor: Add a splash of hot sauce or cayenne for a spicy kick.
- Make ahead: Prepare base soup a day ahead, add seafood just before serving.
- Thicker bisque: Reduce stock slightly or add 1–2 tbsp cornstarch slurry.
- Lobster option: Substitute some or all of the crab/shrimp with lobster chunks for a luxurious version.
If you want, I can give you a one-pot stovetop version that’s faster and even creamier.
Do you want me to give that version?
