Description

This rich and creamy Crab and Shrimp Seafood Bisque is a luxurious dish that’s surprisingly easy to make. The combination of tender shrimp, sweet crab meat, and a velvety broth infused with herbs and spices makes this bisque a restaurant-quality meal at home. Perfect for a cozy dinner or as a starter for a special occasion!

Ingredients

Scale

½ lb shrimp (peeled and deveined)
½ lb lump crab meat
2 tbsp butter
1 small onion (finely chopped)
2 cloves garlic (minced)
1 celery stalk (chopped)
1 carrot (grated)
2 tbsp all-purpose flour
2 cups seafood broth (or chicken broth)
1 cup milk
1 cup heavy cream
½ cup tomato paste
1 tsp Old Bay seasoning
½ tsp smoked paprika
½ tsp dried thyme
Salt & pepper to taste
2 tbsp fresh parsley (chopped)
1 tbsp lemon juice

1 tbsp olive oil

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Instructions

Step 1: Sauté the Vegetables

Heat butter and olive oil in a large pot over medium heat.
Add onions, celery, carrots, and garlic. Sauté for 3-4 minutes until soft and fragrant.

Step 2: Make the Roux

Sprinkle the flour over the vegetables and stir well to coat.
Cook for about 1 minute, stirring constantly, to remove the raw flour taste.

Step 3: Build the Bisque Base

Slowly whisk in the seafood broth, ensuring there are no lumps.
Stir in the tomato paste, milk, heavy cream, Old Bay seasoning, paprika, thyme, salt, and pepper.
Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.

Step 4: Add the Seafood

Add shrimp and cook for 3-4 minutes until pink and opaque.
Gently fold in the crab meat and let it warm through for 2 minutes.

Step 5: Finish & Serve

Stir in fresh parsley and lemon juice for brightness.
Taste and adjust seasoning if needed.
Serve hot with crusty bread or oyster crackers.

Notes

For a Smoother Texture: Blend half of the soup before adding the seafood for a silkier consistency.
Use Fresh or Frozen Seafood: Fresh is ideal, but frozen shrimp and crab work great too.
Make It Spicier: Add a dash of cayenne pepper for extra heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: French-American