Description
If you’re looking for an elegant yet comforting dish that combines richness, warmth, and indulgent seafood flavors, this Creamy Crab and Shrimp Seafood Bisque is exactly what you need. It’s a smooth, luxurious soup packed with sweet lump crab, tender shrimp, and infused with herbs, aromatics, and a splash of sherry. Whether you’re looking for a quick dinner idea, an easy seafood recipe, or a cozy meal to impress guests, this bisque checks every box. It’s perfect for chilly evenings, holiday gatherings, or when you simply want to treat yourself to something special.
Ingredients
4 tablespoons butter
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood stock or fish broth
2 tablespoons tomato paste
1 cup heavy cream
1/4 cup dry sherry or white wine
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
8 ounces cooked lump crab meat
8 ounces shrimp, peeled and deveined
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Melt butter in a large pot over medium heat. Add chopped onions and celery, and sauté until softened, about 5–6 minutes. Stir in the garlic and cook another minute.
2. Sprinkle flour over the vegetables, stirring constantly to form a roux. Cook for 2–3 minutes until the flour smell disappears.
3. Stir in the tomato paste, Old Bay, paprika, salt, and pepper. Cook for another 1–2 minutes to combine the flavors.
4. Gradually whisk in the seafood stock, stirring to avoid lumps. Simmer for 10 minutes to develop the flavor.
5. Lower heat and stir in the heavy cream and sherry. Simmer gently for 10–15 minutes without boiling.
6. (Optional) Use an immersion blender to puree for a smoother texture, or leave it chunky if preferred.
7. Add crab and shrimp. Simmer until shrimp are opaque and cooked through, about 5 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped parsley and crusty bread.
Notes
For best results, use fresh or high-quality frozen shrimp and real lump crab meat.
Avoid boiling after adding the cream to prevent curdling and preserve texture.
The bisque can be made a day ahead for even deeper flavor—just reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 160mg