Creamy Crab and Shrimp Seafood Bisque

 

 

 

 

 

 

 

 

 

 

Ingredients:

Seafood:

1/2 lb shrimp (peeled, deveined, tails off)

1/2 lb lump crab meat (drained, shell removed)
Vegetables & Aromatics:

2 tbsp butter

1 tbsp olive oil

1 small onion, finely diced

2 garlic cloves, minced

1 celery stalk, finely diced

1 small carrot, finely diced

1 tbsp tomato paste
Liquids & Base:

1/4 cup dry white wine (optional, can sub seafood stock)

3 cups seafood stock (or chicken stock)

1 cup heavy cream

1/2 cup whole milk

2 tbsp all-purpose flour
Seasonings:

1 tsp Old Bay seasoning (or to taste)

1/2 tsp paprika

Salt & freshly ground black pepper (to taste)

Dash of cayenne pepper (optional, for a kick)

1 tsp Worcestershire sauce

Instructions:

1. Sauté the aromatics:
In a large pot, melt butter and olive oil over medium heat.
Add onion, carrot, and celery. Sauté until softened (about 5-6 minutes).
Add garlic and tomato paste, stir for 1-2 minutes until fragrant.
2. Deglaze & build flavor:
Pour in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.
Sprinkle in the flour and stir well to coat the veggies. Cook for 1-2 minutes to remove raw flour taste.
3. Add liquids:
Slowly add the seafood stock while stirring to prevent lumps.
Add milk and heavy cream. Stir to combine and bring to a gentle simmer.
4. Season the bisque:
Add Old Bay, paprika, Worcestershire, salt, pepper, and cayenne (if using).
Simmer uncovered for 10-15 minutes to let the flavors meld and soup thicken slightly.
5. Add seafood:
Add shrimp and cook for about 3-4 minutes, until pink and opaque.
Gently fold in crab meat and let it heat through (2-3 minutes). Don’t stir too aggressively to keep the crab intact.
6. Final taste & serve:

Taste and adjust seasoning.

Ladle into bowls, garnish, and serve hot.