There’s something incredibly comforting about a warm bowl of bisque, especially when it’s packed with the delicate flavors of crab and shrimp. This Creamy Crab and Shrimp Seafood Bisque is an indulgent dish that will make you feel like you’re dining at a coastal restaurant, all from the comfort of your home. It’s perfect for a cozy dinner or an elegant starter for a special occasion. Rich in flavor with a velvety smooth texture, this bisque is a must-try for any seafood lover. Whether you’re looking to impress guests or simply want to treat yourself, this bisque will deliver a taste of the ocean in every spoonful.
Ingredients:
- 1/2 lb (225 g) lump crab meat
- 1/2 lb (225 g) shrimp, peeled, deveined, and chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 3 tbsp all-purpose flour
- 4 cups (960 ml) seafood stock or broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) white wine
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Preparation:
Step 1:
Begin by preparing your seafood. Ensure that the shrimp is peeled, deveined, and chopped into bite-sized pieces. The crab meat should be free of any shell pieces. Set the seafood aside while you prepare the bisque base.
Step 2:
In a large pot, melt the butter over medium heat along with the olive oil. This combination prevents the butter from burning. Add the finely chopped onion, carrot, and celery, cooking until they soften and become fragrant, about 5-7 minutes. Stir occasionally to avoid browning.
Step 3:
Once the vegetables are softened, add the minced garlic and cook for an additional minute until fragrant. Then, sprinkle the flour over the vegetables, stirring constantly. The flour will help thicken the bisque, so cook it for 2-3 minutes to remove the raw taste.
Step 4:
Gradually pour in the white wine, stirring continuously. The mixture will thicken quickly. Cook for about 2 minutes to let the alcohol evaporate, leaving behind a rich flavor.
Step 5:
Slowly add the seafood stock, stirring as you go to ensure the liquid is well incorporated with the vegetable and flour mixture. Add the bay leaf, Old Bay seasoning, smoked paprika, salt, and pepper. Let the bisque simmer for 15 minutes, allowing all the flavors to meld together.
Step 6:
Once the broth has developed its flavor, reduce the heat to low and stir in the heavy cream. Bring the bisque back to a gentle simmer, stirring frequently to ensure it doesn’t scorch at the bottom.
Step 7:
Add the shrimp and crab meat to the pot. Simmer gently for 5-7 minutes until the shrimp is fully cooked and the crab is heated through. Be careful not to boil the bisque at this stage, as it can cause the seafood to become rubbery.
Step 8:
Once the seafood is cooked, taste the bisque and adjust the seasoning if needed. You may wish to add a little more salt, pepper, or Old Bay seasoning at this point.
Step 9:
Remove the bay leaf and discard it. Ladle the bisque into bowls, garnishing each serving with a sprinkle of fresh parsley and a lemon wedge on the side for a touch of brightness.
Variation:
For a richer bisque, you can substitute the white wine with sherry or cognac. These will add depth to the flavor, giving the bisque an even more luxurious feel.
If you prefer a smoother texture, you can use an immersion blender to blend the soup before adding the seafood. This will create a creamier consistency. Just be sure to blend before the shrimp and crab are added to avoid over-pureeing the seafood.
You can also incorporate other seafood like lobster or scallops if you want to make it more extravagant.
Cooking Note:
- When cooking seafood in bisque, it’s important not to overcook it. The shrimp should turn pink and opaque, but it only needs a few minutes of simmering once added to the soup.
- The crab, especially if pre-cooked, only needs to be gently warmed.
- For the perfect consistency, the bisque should be thick enough to coat the back of a spoon but not too thick that it becomes gloopy.
Serving Suggestions:
This Creamy Crab and Shrimp Seafood Bisque is best served with crusty bread or a baguette to sop up the luxurious broth. For a complete meal, serve with a light salad on the side, perhaps a crisp green salad with a lemon vinaigrette to complement the richness of the bisque. If you’re entertaining, consider pairing the bisque with a light white wine like Sauvignon Blanc or a buttery Chardonnay.
Tips:
- Be sure to use fresh, high-quality seafood for the best flavor. Fresh lump crab meat and shrimp will make a huge difference in taste and texture.
- If you’re making the bisque ahead of time, prepare the base but hold off on adding the seafood until just before serving to avoid overcooking.
- To thicken the bisque even more, you can blend a portion of the soup before adding the seafood, or add an extra tablespoon of flour.
- If you’re using frozen shrimp, be sure to thaw it completely before adding it to the bisque to ensure even cooking.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
- Calories: 350 per serving
- Protein: 20g
- Sodium: 900 mg (approximate, depending on stock used)
FAQs
Can I use canned crab meat? Yes, you can use canned crab meat, but be sure to choose a high-quality brand. Drain the meat well before adding it to the bisque, and be mindful that the flavor may not be as fresh as lump crab.
Can I make this bisque ahead of time? You can prepare the base of the bisque a day ahead and store it in the refrigerator. Reheat it gently and add the seafood just before serving to ensure it stays tender and flavorful.
Is this bisque gluten-free? As written, the recipe includes flour to thicken the bisque, which contains gluten. However, you can easily substitute the flour with a gluten-free alternative like cornstarch or rice flour to make it gluten-free.
What can I serve with seafood bisque? Crusty bread, garlic bread, or oyster crackers make excellent accompaniments. A light green salad also pairs well to balance out the richness of the bisque.
Conclusion
This Creamy Crab and Shrimp Seafood Bisque is the epitome of comfort food with a touch of elegance. It’s rich, creamy, and brimming with the sweet, delicate flavors of fresh crab and shrimp. Whether you’re making it for a special occasion or simply because you crave something indulgent, this bisque is sure to impress. Follow these steps and tips for a perfect bowl every time—creamy, smooth, and loaded with seafood goodness. Enjoy it with loved ones or savor it on your own, letting the warmth and richness of the bisque make your day a little brighter.
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Creamy Crab and Shrimp Seafood Bisque
- Total Time: 50
Ingredients
Ingredients:
- 1/2 lb (225 g) lump crab meat
- 1/2 lb (225 g) shrimp, peeled, deveined, and chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 3 tbsp all-purpose flour
- 4 cups (960 ml) seafood stock or broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) white wine
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
Preparation:
Step 1:
Begin by preparing your seafood. Ensure that the shrimp is peeled, deveined, and chopped into bite-sized pieces. The crab meat should be free of any shell pieces. Set the seafood aside while you prepare the bisque base.
Step 2:
In a large pot, melt the butter over medium heat along with the olive oil. This combination prevents the butter from burning. Add the finely chopped onion, carrot, and celery, cooking until they soften and become fragrant, about 5-7 minutes. Stir occasionally to avoid browning.
Step 3:
Once the vegetables are softened, add the minced garlic and cook for an additional minute until fragrant. Then, sprinkle the flour over the vegetables, stirring constantly. The flour will help thicken the bisque, so cook it for 2-3 minutes to remove the raw taste.
Step 4:
Gradually pour in the white wine, stirring continuously. The mixture will thicken quickly. Cook for about 2 minutes to let the alcohol evaporate, leaving behind a rich flavor.
Step 5:
Slowly add the seafood stock, stirring as you go to ensure the liquid is well incorporated with the vegetable and flour mixture. Add the bay leaf, Old Bay seasoning, smoked paprika, salt, and pepper. Let the bisque simmer for 15 minutes, allowing all the flavors to meld together.
Step 6:
Once the broth has developed its flavor, reduce the heat to low and stir in the heavy cream. Bring the bisque back to a gentle simmer, stirring frequently to ensure it doesn’t scorch at the bottom.
Step 7:
Add the shrimp and crab meat to the pot. Simmer gently for 5-7 minutes until the shrimp is fully cooked and the crab is heated through. Be careful not to boil the bisque at this stage, as it can cause the seafood to become rubbery.
Step 8:
Once the seafood is cooked, taste the bisque and adjust the seasoning if needed. You may wish to add a little more salt, pepper, or Old Bay seasoning at this point.
Step 9:
Remove the bay leaf and discard it. Ladle the bisque into bowls, garnishing each serving with a sprinkle of fresh parsley and a lemon wedge on the side for a touch of brightness.
Notes
Cooking Note:
- When cooking seafood in bisque, it’s important not to overcook it. The shrimp should turn pink and opaque, but it only needs a few minutes of simmering once added to the soup.
- The crab, especially if pre-cooked, only needs to be gently warmed.
- For the perfect consistency, the bisque should be thick enough to coat the back of a spoon but not too thick that it becomes gloopy.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Calories: 250
- Sodium: 900mg
- Protein: 20g