Go Back
Crab And Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque

DeShawn Mitchell
A creamy and flavorful bisque combining the delicate sweetness of crab and the juicy bite of shrimp, perfect for special occasions or a cozy night in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine French
Servings 4 servings
Calories 350 kcal

Ingredients
  

Aromatics

  • 1 medium onion diced
  • 2 stalks celery diced
  • 1 medium carrot diced
  • 2 cloves garlic minced

Seafood

  • 8 oz lump crab meat drained if canned
  • 8 oz shrimp peeled and deveined

Liquids and Seasonings

  • 4 tbsp butter
  • 4 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • 1 bay leaf
  • 1 tsp Old Bay seasoning optional
  • salt and pepper to taste

Instructions
 

Prepare the Base

  • Chop the onion, celery, and carrot. Melt butter in a large pot over medium heat. Add the chopped vegetables and cook until soft, about 5-7 minutes. Add minced garlic and cook for another minute.

Incorporate the Seafood

  • If using shrimp or crab shells, add them to the pot and simmer for 10 minutes to extract flavor, then remove the shells. Add seafood stock and bay leaf, bring to a simmer, and cook for 15 minutes.

Blend and Finish

  • Remove the bay leaf. Blend the soup in batches in a blender (or use an immersion blender) until smooth. Return to the pot, stir in the heavy cream, and heat through. Add the shrimp and crab meat, cooking until the shrimp is pink and the crab is heated, about 3-5 minutes. Season with Old Bay, salt, and pepper to taste.

Notes

  • Serve with crusty bread or in a bread bowl for an enhanced experience.
  • Add a pinch of cayenne for a spicy kick if desired.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Zesty_Feast