Creamy Crab and Shrimp Seafood Bisque

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Creamy Crab and Shrimp Seafood Bisque

This Creamy Crab and Shrimp Seafood Bisque is the ultimate comfort dish for seafood lovers. Rich, velvety, and full of flavor, it features tender crab and juicy shrimp simmered with aromatic vegetables, herbs, and spices in a luxuriously creamy broth. Whether you’re preparing a cozy dinner or hosting a special occasion, this bisque is sure to impress with every spoonful.

Ingredients

  • 1/2 lb fresh or canned lump crab meat – Delicate, sweet, and tender.
  • 1/2 lb large shrimp, peeled and deveined – Juicy and succulent.
  • 4 tablespoons unsalted butter – Adds richness and depth.
  • 1 medium onion, finely chopped – A flavorful base.
  • 2 celery stalks, finely chopped – Adds body and subtle crunch.
  • 1 large carrot, finely chopped – Naturally sweet and colorful.
  • 2 cloves garlic, minced – Enhances the savory flavor.
  • 1/4 cup all-purpose flour – Thickens the bisque to a velvety finish.
  • 4 cups seafood stock or chicken broth – Builds a savory foundation.
  • 1 cup heavy cream – Creates the luxurious creamy texture.
  • 1 teaspoon Old Bay seasoning – Classic spice for seafood dishes.
  • 1 bay leaf – Adds earthy, aromatic depth.
  • Salt and pepper, to taste – Essential for balance.

Instructions

1. Sauté the Aromatics

In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and carrot. Sauté for 5–7 minutes, or until the vegetables soften and the onion becomes translucent. Stir in the garlic and cook for 1 minute more.

2. Make the Roux

Sprinkle in the flour and stir well to coat the vegetables. Cook for 2–3 minutes, stirring constantly to eliminate the raw flour taste and develop a light golden roux.

3. Add Broth and Simmer

Gradually stir in the seafood stock or chicken broth. Bring the mixture to a gentle simmer. Reduce the heat and let it cook for 15–20 minutes, allowing the flavors to meld and the soup to thicken slightly.

4. Add Cream and Seasoning

Stir in the heavy cream, Old Bay seasoning, and bay leaf. Let the bisque simmer for another 5 minutes, stirring occasionally. Season with salt and pepper to taste. Remove and discard the bay leaf.

5. Cook the Seafood

Add the crab meat and shrimp to the bisque. Simmer for 5–7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the seafood.

6. Optional: Blend for Smoothness

For a smoother bisque, use an immersion blender to partially or fully puree the soup. If you prefer a chunkier texture, skip this step.

7. Serve and Enjoy

Ladle the bisque into bowls and garnish with chopped fresh parsley or a pinch of Old Bay seasoning. Serve hot with crusty bread or buttery crackers on the side.

Helpful Tips

  • Prefer Fresh Seafood: Fresh crab and shrimp offer the best flavor. If using canned crab, drain it thoroughly.
  • Adjust Consistency: For a thicker bisque, simmer longer or add a bit more flour during the roux step. For a thinner soup, add extra stock.
  • Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce if you enjoy a touch of heat.

Why This Recipe Works

This bisque balances rich creaminess with the natural sweetness of crab and shrimp, enhanced by a perfectly seasoned broth. It’s elegant, satisfying, and remarkably simple to prepare. Perfect as a main course or an elegant starter.

Serving Ideas

Pair with a crisp green salad and slices of warm crusty bread. It also complements light sides like roasted asparagus or steamed broccoli.

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