Description
This creamy crab and shrimp seafood bisque is a luxurious and comforting soup perfect for seafood lovers. Made with fresh lump crab meat and succulent shrimp, it features a velvety base enriched with butter, cream, and a medley of aromatic vegetables. Flavored with Old Bay seasoning and a hint of cayenne pepper, this bisque delivers a delightful balance of spice and richness, ideal for a cozy dinner or special occasion.
Ingredients
Scale
Seafood and Garnishes
- 1/2 pound lump crab meat (picked over for shells)
- 1/2 pound small shrimp (peeled and deveined)
- Chopped fresh parsley or chives for garnish (optional)
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 medium carrot, peeled and diced
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups seafood stock (or chicken stock)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup whole milk
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter together with the olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and diced carrot. Cook these aromatics until they’re soft and fragrant, about 5 to 6 minutes.
- Create Roux and Flavor Base: Sprinkle in the all-purpose flour and stir continuously for 1 to 2 minutes to cook out the raw flour taste. Add the tomato paste, Old Bay seasoning, and cayenne pepper if using, mixing thoroughly to combine all flavors.
- Add Liquids and Simmer: Pour in the seafood stock and dry white wine, stirring to deglaze the pot and incorporate any browned bits from the bottom. Bring this mixture to a boil, then lower the heat and let it simmer gently for 15 minutes to allow flavors to meld.
- Puree Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
- Add Seafood and Cook: Gently stir in the lump crab meat and shrimp. Cook over low heat until the shrimp turn pink and are fully cooked, which should take about 5 minutes. Avoid boiling at this stage to keep the seafood tender.
- Finish with Cream and Season: Pour in the heavy cream and whole milk, stirring until the soup is warmed through but not boiling. Season the bisque with salt and freshly ground black pepper to taste.
- Serve and Garnish: Ladle the bisque into bowls and garnish with chopped fresh parsley or chives if desired. Serve hot and enjoy the rich, comforting flavors.
Notes
- You can use frozen shrimp and crab—just be sure to thaw them completely before cooking to maintain texture.
- For a thicker bisque, either reduce the amount of milk used or increase the flour slightly when making the roux.
- To add more depth and richness to the bisque, consider adding a splash of brandy or sherry along with the white wine.
