Print

Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe
Print Recipe

★★★★★

5.1 from 17 reviews

This Crab and Shrimp Seafood Bisque is a rich, creamy, and flavorful soup combining sweet lump crab meat and succulent shrimp with a smooth bisque base made from sautéed vegetables, a buttery roux, seafood stock, and cream. Infused with smoked paprika, Old Bay seasoning, and a hint of cayenne for warmth, it’s a comforting and elegant dish perfect for any seafood lover.

Ingredients

Scale

Bisque Base

  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 1 small carrot, grated
  • 3 tablespoons all-purpose flour
  • 3 cups seafood stock or fish broth
  • 1 cup heavy cream
  • ½ cup dry white cooking wine or seafood stock (non-alcoholic)

Seafood

  • 1 cup lump crab meat
  • 1 cup medium shrimp, peeled and deveined
  • ½ teaspoon smoked paprika
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper (optional, for heat)

Garnish

  • Fresh parsley, chopped
  • Paprika for sprinkling
  • Crusty bread or oyster crackers

Instructions

  1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and grated carrot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
  2. Make the Roux: Stir in the all-purpose flour and cook for 2 to 3 minutes while stirring constantly. This creates a roux that will thicken the bisque and develop a nutty flavor.
  3. Add the Liquid: Gradually whisk in the seafood stock and dry white cooking wine (or additional seafood stock if avoiding alcohol), making sure there are no lumps. Bring the mixture to a gentle simmer to meld the flavors.
  4. Season the Bisque: Add the smoked paprika, Old Bay seasoning, and cayenne pepper if using. Taste and adjust salt and pepper as needed to enhance the depth of flavor.
  5. Add the Shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn pink and opaque, approximately 3 to 4 minutes.
  6. Add the Crab: Gently fold in the lump crab meat, taking care not to break up the delicate pieces. Heat through gently.
  7. Incorporate the Cream: Reduce the heat to low and stir in the heavy cream. Warm the bisque through without boiling to maintain a silky texture.
  8. Adjust Consistency: If the bisque is thicker than desired, add additional seafood stock one tablespoon at a time until the preferred consistency is reached.
  9. Serve: Ladle the bisque into serving bowls. Garnish with freshly chopped parsley and a light sprinkle of paprika. Serve immediately with crusty bread or oyster crackers on the side for dipping.

Notes

  • Using fresh seafood stock will greatly enhance the flavor of the bisque; if unavailable, high-quality fish broth or clam juice can be used.
  • The cayenne pepper is optional and can be omitted or adjusted to suit your preferred spice level.
  • For a non-alcoholic version, replace the white cooking wine with additional seafood stock.
  • To avoid lumps when adding flour, ensure the flour is fully incorporated into the vegetables before adding liquid.
  • Do not boil the bisque after adding cream to prevent curdling and maintain smoothness.

Nutrition

Keywords: seafood bisque, crab bisque, shrimp bisque, creamy seafood soup, Old Bay bisque, shellfish bisque

Find it online: https://tastemadebyclara.com/crab-and-shrimp-seafood-bisque-recipe/