Crab & Shrimp Seafood Bisque

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🦀🦐 Crab & Shrimp Seafood Bisque

A velvety soup loaded with tender shrimp, sweet crab, and a buttery, aromatic base.

⭐ Ingredients (Serves 4–6)

Seafood

  • ½ lb shrimp, peeled & deveined (small or medium), chopped
  • ½ lb lump crab meat (or claw meat)
  • 1 tbsp butter (for sautéing shrimp)

Aromatics & Base

  • 3 tbsp butter
  • 1 small onion, finely diced
  • 2 celery stalks, finely diced
  • 1 carrot, finely diced
  • 3–4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour (or gluten-free flour)

Liquids

  • 4 cups seafood stock (or chicken broth)
  • 1 cup heavy cream
  • ½ cup dry white wine (optional but recommended)

Seasonings

  • 1 bay leaf
  • ½ tsp paprika
  • ¼ tsp cayenne pepper (optional)
  • Salt + black pepper to taste
  • 1 tsp Old Bay seasoning (optional)

Finishing

  • Additional cream (optional)
  • Chopped chives or parsley
  • Extra crab meat on top (optional)

👩‍🍳 Instructions

1. Sauté the Shrimp

  1. In a small skillet, melt 1 tbsp butter.
  2. Add the chopped shrimp and cook just until pink (2–3 minutes).
  3. Remove from heat and set aside.
    Do not overcook—the shrimp will cook again in the bisque.

2. Build the Bisque Base

  1. In a large pot, melt 3 tbsp butter over medium heat.
  2. Add onion, celery, and carrot. Cook until soft (6–8 minutes).
  3. Add garlic and cook 1 minute more.
  4. Stir in tomato paste and cook 2 minutes to caramelize it.

3. Make the Roux (Thickener)

  1. Add flour and stir for 1–2 minutes to remove raw flavor.
  2. Slowly pour in the white wine, stirring constantly.
  3. Gradually add seafood stock, whisking to avoid lumps.

4. Simmer

  1. Add:
    • Bay leaf
    • Paprika
    • Cayenne (if using)
    • Old Bay (optional)
  2. Bring to a gentle boil, then reduce heat.
  3. Simmer uncovered 20 minutes to deepen flavor.

5. Blend for a Silky Texture

  1. Remove the bay leaf.
  2. Use an immersion blender to puree until smooth.
    Or carefully blend in batches in a regular blender.

6. Add Cream & Seafood

  1. Stir in heavy cream until fully incorporated.
  2. Add the sautéed shrimp and crab.
  3. Simmer on low for 5–10 minutes.
  4. Season with salt and pepper to taste.

(Do not boil after adding cream—keep it low and gentle.)

🍽️ Serve

Ladle into bowls and garnish with:

  • A swirl of cream
  • Fresh parsley or chives
  • A spoonful of extra crab on top
  • Fresh cracked pepper

Serve with:

  • Crusty bread
  • Garlic toast
  • Oyster crackers

🧊 Storage

  • Refrigerate up to 3 days
  • Freeze up to 2 months (best if cream is added after reheating to maintain texture)

⭐ Variations

  • Lobster bisque → replace crab with chopped lobster.
  • Spicy version → add ½–1 tsp Cajun seasoning.
  • Low-carb/keto → skip flour; thicken with 2–3 oz cream cheese.
  • Extra rich → stir in 1 tbsp sherry at the end.

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