🥣 Creamy Crab and Shrimp Seafood Bisque
✨ Description:
A luscious, decadent bisque filled with tender shrimp and sweet lump crab meat, simmered in a buttery, creamy broth with aromatic vegetables and a touch of sherry. This seafood bisque is a showstopper that feels gourmet but is totally doable at home.
🧾 Ingredients:
- ½ lb shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat (make sure all shells are removed)
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely diced
- 1 small carrot, finely grated
- 3 tbsp all-purpose flour
- 1 tbsp tomato paste
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- ½ cup half-and-half (or milk for lighter version)
- ¼ cup dry sherry or white wine (optional, but recommended)
- 1 tsp Old Bay seasoning (or Cajun for more heat)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or chives (for garnish)
- Crusty bread or oyster crackers, to serve (optional)
🔪 Instructions:
- Sauté the veggies:
In a large pot, melt butter over medium heat. Add onion, garlic, celery, and carrot. Sauté until soft and aromatic, about 5–7 minutes. - Make the roux:
Stir in flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. - Add tomato paste & sherry:
Mix in tomato paste and pour in the sherry. Let it bubble for a minute to cook off the alcohol. - Simmer the base:
Gradually whisk in the seafood stock. Bring to a simmer and let it cook for 10–15 minutes to thicken. - Blend for smoothness (optional):
Use an immersion blender for a silkier bisque (leave some texture if you like chunks). - Add seafood & finish:
Stir in the cream, half-and-half, shrimp, crab, and seasoning. Simmer gently (don’t boil) for 5–7 minutes until shrimp is cooked through. - Serve:
Taste and adjust seasoning. Ladle into bowls, top with herbs, and serve hot with crusty bread.
📝 Notes:
- Seafood stock adds rich flavor. If using chicken broth, consider adding a dash of fish sauce or clam juice.
- Don’t overcook the seafood — it’ll get rubbery.
- Add a pinch of cayenne for heat or a splash of lemon juice for brightness.
💡 Tips:
- Use precooked crab meat for ease.
- If making ahead, store seafood separately and add just before serving.
- Freezes well without the cream added; stir in dairy when reheating.
🍽️ Servings:
Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
🔢 Nutritional Info (per serving, est.):
- Calories: ~390
- Protein: 23g
- Fat: 26g
- Carbs: 12g
- Fiber: 1g
- Sugars: 3g
- Sodium: 850mg
🌟 Benefits:
- High protein from shrimp and crab
- Omega-3s for heart and brain health
- Comforting and satisfying with fewer carbs than most creamy soups
- Great for special dinners or holiday meals
❓ Q&A:
Q: Can I use frozen seafood?
A: Yes! Just thaw and pat dry before using.
Q: Can I make it spicy?
A: Definitely. Add cayenne or sub Cajun seasoning.
Q: Dairy-free version possible?
A: Use coconut milk or cashew cream, but expect flavor changes.
Q: Can I make this ahead?
A: Yes! Cook base ahead, add seafood just before serving.
Q: What goes well on the side?
A: Garlic bread, salad, or white wine like Chardonnay or Sauvignon Blanc.