Description
This Crab and Shrimp Seafood Bisque is a rich, creamy, and elegant soup filled with tender shrimp, sweet lump crab meat, and a flavorful seafood broth. Finished with cream, warm spices, fresh parsley, and a touch of lemon, this comforting bisque makes a delicious dinner or special occasion appetizer.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat, fresh or canned and drained
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 2 tablespoons alcohol-free white wine substitute or additional seafood stock, optional
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a smooth base.
- Gradually pour in the seafood stock or chicken broth while whisking or stirring constantly to prevent lumps.
- Add the paprika, cayenne pepper if using, and Old Bay seasoning. Bring the mixture to a gentle simmer.
- Add the chopped raw shrimp and cook for about 3–4 minutes, until the shrimp are pink and cooked through.
- Stir in the lump crab meat and cook gently for another 2 minutes.
- Reduce the heat to low and stir in the heavy cream and whole milk. Heat gently without allowing the bisque to boil.
- Add the alcohol-free white wine substitute or additional seafood stock if desired. Season with salt and black pepper to taste.
- Stir in the chopped fresh parsley and remove the bisque from the heat.
- Ladle into bowls and serve warm with lemon wedges on the side.
Notes
- Use seafood stock for the richest seafood flavor, although chicken broth can be used as an alternative.
- Do not boil the bisque after adding the cream and milk, as gentle heating helps maintain a smooth and creamy texture.
- Fresh or good-quality canned lump crab meat both work well. Drain canned crab thoroughly before adding it to the soup.
- Adjust the cayenne pepper depending on your preferred level of heat.
- For a thinner bisque, stir in a little additional seafood stock before serving.
- Leftovers can be refrigerated for up to 2 days and reheated gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American