Description
There’s something undeniably comforting about a warm bowl of seafood bisque. The creamy texture, the delicate flavors of shrimp and crab, and the rich, velvety broth make it the perfect dish for a cozy night in. This Creamy Crab and Shrimp Seafood Bisque brings a touch of elegance to your dinner table without requiring hours of effort.
Whether you’re making it for a special occasion or simply indulging in a restaurant-quality meal at home, this bisque is sure to impress. The sweetness of the crab, the tender shrimp, and the aromatic blend of onions, garlic, and celery all come together in a smooth, flavorful broth that’s both satisfying and light. Serve it with a slice of crusty bread, and you’ve got a meal that feels luxurious yet easy to prepare.
Ingredients
For the Bisque:
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 1/4 cup all-purpose flour
- 4 cups seafood or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp paprika
- 1/2 tsp Old Bay seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a little heat)
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped, plus more for garnish
Instructions
Start by melting the butter in a large pot over medium heat. Once it’s melted and bubbling, add the chopped onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables become soft and fragrant. Then, add the minced garlic and cook for another minute, just until it becomes aromatic.
Sprinkle the flour over the sautéed vegetables and stir well, ensuring the flour coats everything evenly. Cook for about 2 minutes, stirring constantly. This helps remove the raw flour taste and thickens the bisque later.
Slowly pour in the seafood or vegetable broth, whisking constantly to prevent lumps. Add the tomato paste, bay leaf, paprika, Old Bay seasoning, salt, black pepper, and cayenne pepper (if using). Stir everything together, bring the mixture to a simmer, and let it cook for about 10 minutes to develop flavor.
At this point, you can use an immersion blender to blend the bisque until it reaches your desired consistency. If you prefer a chunkier bisque, you can skip this step. For an ultra-smooth bisque, transfer the mixture to a blender, blend until smooth, then return it to the pot.
Lower the heat to medium-low and add the shrimp to the pot. Let them cook for about 3–4 minutes, or until they turn pink and opaque. Then, gently fold in the crab meat, being careful not to break it apart too much. Let everything cook for another 2 minutes to warm the crab through.
Stir in the heavy cream and milk, then let the bisque heat through without bringing it to a boil. Finally, add the lemon juice and fresh parsley, giving everything a good stir.
Ladle the bisque into bowls and garnish with extra chopped parsley. Serve hot with a side of crusty bread or oyster crackers for a complete meal.
Notes
- If you prefer a little more heat, feel free to add more cayenne or even a dash of hot sauce.
- This bisque pairs wonderfully with a side salad or a simple grilled cheese sandwich for a heartier meal.
- If you want an even richer flavor, you can replace some of the milk with more heavy cream.