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Creamy Crab and Shrimp Seafood Bisque

DeShawn Mitchell
A rich and velvety soup combining the sweet flavors of crab and shrimp with a creamy broth packed with aromatic veggies, perfect for a special occasion or a luxurious treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine French
Servings 6 bowls
Calories 350 kcal

Ingredients
  

Fresh Seafood

  • 1 lb crab meat (lump or backfin)
  • 1 lb shrimp (medium to large, peeled and deveined)

Essential Aromatics

  • 1 onion (yellow or white, finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 carrot (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tsp fresh thyme
  • 2 tbsp fresh parsley

Creamy Base

  • 4 tbsp butter (unsalted)
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tbsp tomato paste
  • 1 tsp Old Bay seasoning
  • 1 pinch cayenne pepper optional

Instructions
 

Sautéing the Vegetables

  • Melt butter in a large pot or Dutch oven over medium heat. Add finely chopped onion, celery, and carrot, and cook until soft, about 5-7 minutes.
  • Add minced garlic and cook for another minute until fragrant.

Creating the Flavorful Broth

  • Sprinkle in flour and cook for 2 minutes, stirring constantly.
  • Slowly whisk in seafood stock, ensuring no lumps form. Add tomato paste, Old Bay seasoning, and cayenne pepper if using. Simmer for 10-15 minutes.

Incorporating the Seafood

  • Stir in shrimp and cook until pink and opaque, about 3-5 minutes.
  • Gently fold in crab meat and heat through for 2-3 minutes. Adjust seasoning with salt and pepper.

Blending and Adjusting

  • Use an immersion blender to blend the bisque until smooth, or carefully blend in batches using a regular blender.
  • Adjust consistency with additional stock or cream if needed.

Notes

  • 1-Use fresh, high-quality seafood for the best flavor.
  • 2-Don’t overcook the shrimp or crab, or they’ll become rubbery.
  • 3-Taste and adjust the seasoning throughout the cooking process.
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