Crab and Shrimp Seafood Bisque


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (for thickening)
  • 1 can (14 oz) crushed tomatoes (or fresh tomatoes, pureed)
  • 4 cups seafood or chicken stock
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup heavy cream (or half-and-half for a lighter option)
  • 1/2 lb lump crabmeat, picked over for shells
  • 1/2 lb shrimp, peeled and deveined, chopped into bite-sized pieces
  • Salt and black pepper, to taste
  • Optional: 1/4 cup dry white wine (for added flavor)

For Garnish:

  • Fresh parsley, chopped
  • Lemon wedges
  • Crusty bread or oyster crackers (for serving)

Step-by-Step Instructions

1. SautƩ the Aromatics

  1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
  2. Add the chopped onion and celery, and sautĆ© for 5–7 minutes, or until softened.
  3. Stir in the minced garlic and cook for 1 minute, until fragrant.

2. Build the Base

  1. Sprinkle the flour over the sautĆ©ed vegetables and stir to coat evenly, creating a roux. Cook for 1–2 minutes to remove the raw flour taste.
  2. If using, pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
  3. Add the crushed tomatoes, seafood or chicken stock, bay leaf, thyme, smoked paprika (if using), and cayenne pepper (if using). Stir well to combine.

3. Simmer the Soup

  1. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20–25 minutes, allowing the flavors to meld.
  2. Remove the bay leaf and use an immersion blender to puree the soup until smooth (or carefully blend in batches using a countertop blender).

4. Add the Seafood

  1. Stir in the heavy cream and return the soup to a gentle simmer.
  2. Add the chopped shrimp and crabmeat, and cook for 5–7 minutes, or until the shrimp are pink and opaque and the crab is heated through.
  3. Season with salt and black pepper to taste.

5. Serve and Enjoy

  1. Ladle the bisque into bowls and garnish with fresh parsley and a squeeze of lemon juice.
  2. Serve hot with crusty bread or oyster crackers on the side for a complete meal.

Tips for Success

  • Use Fresh Seafood: High-quality crabmeat and shrimp make a big difference in flavor.
  • Adjust Consistency: If the bisque is too thick, thin it out with a little more stock or cream. If too thin, simmer longer to reduce.
  • Add Veggies: Stir in diced carrots, bell peppers, or spinach for extra nutrition and color.
  • Make It Ahead: Prepare the base (without seafood) up to 2 days in advance, then add the crab and shrimp just before serving.

Why This Recipe Works

This Crab and Shrimp Seafood Bisque combines the sweetness of crab and shrimp with a rich, creamy tomato broth infused with aromatic herbs and spices. The result is a dish that’s indulgent yet balanced, with layers of flavor that highlight the freshness of the seafood. Whether served as an appetizer or a main course, this recipe delivers big on taste and elegance without requiring advanced cooking skills.

Conclusion: A Taste of Luxury in Every Bite

Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a comforting bowl of seafood goodness, this Crab and Shrimp Seafood Bisque is sure to impress. Its creamy texture, bold flavors, and versatility make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can customize it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this seafood bisque might just inspire others to try it too! šŸ¦€✨


 

;