CREAMY CRAB AND SHRIMP SEAFOOD BISQUE 🦀🍤🥣
📋 Ingredients:
½ lb shrimp, peeled and deveined
½ lb lump crab meat
4 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
¼ cup all-purpose flour
3 cups seafood or chicken broth
1 cup heavy cream
1 teaspoon Old Bay seasoning
½ teaspoon paprika
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
👩🍳 Directions:
1️⃣ In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
2️⃣ Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
3️⃣ Gradually pour in the broth, stirring continuously until the mixture thickens. Add the heavy cream, Old Bay seasoning, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
4️⃣ Stir in the shrimp and crab meat. Let the bisque cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
5️⃣ Garnish with fresh parsley if desired and serve warm with crusty bread.
⏱ Preparation time: 10 minutes
⏱ Cooking time: 20 minutes
⏱ Total time: 30 minutes
🔥 Calories: ~350 kcal per servin
Variations
For a richer flavor, consider adding a splash of dry white wine or sherry when sautéing the onions and garlic. I
f you prefer a spicier kick, a dash of cayenne pepper or a diced jalapeño can elevate the heat level. For a thicker bisque, blend a portion of the soup before adding the seafood, or add a small amount of cornstarch slurry.
If crab and shrimp aren’t your favorites, substitute with lobster, scallops, or even a mix of white fish for a different seafood twist.
Vegetarians can enjoy a modified version by omitting the seafood and using vegetable broth, along with mushrooms or cauliflower for a hearty texture.
For a dairy-free option, replace the heavy cream with coconut milk or cashew cream, though this will slightly alter the flavor profile.
Adding a handful of sweet corn or diced potatoes can also introduce a subtle sweetness and extra heartiness to the bisque.
For an extra layer of umami, stir in a tablespoon of tomato paste or a sprinkle of Parmesan cheese just before serving.
Fresh herbs like thyme or tarragon can complement the seafood beautifully, while a squeeze of lemon juice at the end brightens the dish.
Experimenting with different garnishes, such as crispy bacon bits or a drizzle of truffle oil, can add a gourmet touch.
Tips
To ensure the shrimp stay tender, avoid overcooking them—they should turn pink and opaque within 5–7 minutes.
For the best texture, gently fold in the lump crab meat at the end to prevent it from breaking apart too much.
If using canned crab, drain it well and check for any shell fragments before adding it to the bisque.
For a smoother consistency, use an immersion blender to partially puree the soup after the onions and garlic have softened but before adding the seafood.
If you don’t have Old Bay seasoning, a mix of celery salt, black pepper, and a pinch of nutmeg can work as a substitute.
Taste the bisque as you go and adjust the seasoning accordingly, as seafood broths can vary in saltiness.
For an elegant presentation, serve the bisque in warmed bowls and top with a few whole shrimp or a claw of crab meat as a garnish.
Pairing it with toasted baguette slices or oyster crackers adds a delightful crunch. If preparing ahead, keep the seafood separate and add it just before serving to prevent it from becoming rubbery.
How to Store
Leftover bisque can be stored in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently on the stovetop over low heat to avoid curdling the cream. If the soup thickens too much upon cooling, thin it with a splash of broth or water while reheating.
For longer storage, freeze the bisque without the seafood for up to 1 month. When ready to serve, thaw it overnight in the fridge, reheat, and then add freshly cooked shrimp and crab.
Avoid freezing the bisque with the seafood already in it, as the texture may become grainy or tough upon thawing.
To maintain the best quality, cool the bisque quickly before refrigerating or freezing by placing the pot in an ice bath. Label containers with the date to keep track of freshness.
If reheating from frozen, do so slowly over low heat, stirring frequently to ensure even warming.
Conclusion
This creamy crab and shrimp seafood bisque is a luxurious yet approachable dish that’s perfect for special occasions or a cozy weeknight meal. Its rich, velvety texture and delicate seafood flavors make it a crowd-pleaser, while the quick preparation ensures it’s manageable even for busy cooks. Customizing it with your favorite ingredients or spices can make it uniquely yours.
Whether served as an appetizer or a main course, this bisque pairs wonderfully with crusty bread or a light salad. Its versatility and elegance make it a standout recipe that’s sure to impress. Enjoy the comforting warmth and indulgent taste of this seafood delight!