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Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe
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★★★★★

5 from 26 reviews

This Crab and Shrimp Seafood Bisque is a rich, creamy, and flavorful soup that combines tender lump crab meat and succulent shrimp with a savory vegetable base, aromatic seasonings, and a touch of cream. Perfect as a decadent appetizer or a comforting main dish, this bisque brings the essence of the sea right to your bowl with classic Old Bay seasoning and a hint of smokiness from paprika.

Ingredients

Scale

Seafood

  • 8 ounces lump crab meat, picked free of shells
  • 8 ounces shrimp, peeled, deveined, and chopped

Vegetables & Aromatics

  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced

Seasonings & Sauces

  • 1 tablespoon tomato paste
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Fats & Flour

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour

Liquids

  • 4 cups seafood or chicken broth
  • 1 cup heavy cream

Garnish & Extras

  • 2 tablespoons fresh parsley or chives, chopped
  • Lemon wedges, for serving (optional)

Instructions

  1. Prepare the Seafood: If using fresh shrimp, peel, devein, and chop into bite-sized pieces. Carefully pick through the lump crab meat to remove any shell pieces. Set the prepared seafood aside.
  2. Sauté the Vegetables: Heat a large pot or Dutch oven over medium heat and add 1 tablespoon butter with a drizzle of olive oil. Once melted, add diced onion, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant. Add minced garlic and cook for another minute while stirring to prevent burning.
  3. Add the Tomato Paste and Flour: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Sprinkle the flour over the vegetables and stir continuously to evenly coat; this will thicken the bisque as it cooks.
  4. Add the Broth and Seasonings: Gradually pour in the seafood or chicken broth while stirring constantly to avoid lumps. Add Old Bay seasoning, paprika, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 10 minutes to meld the flavors.
  5. Blend the Soup (Optional): For a smoother texture, partially blend the soup with an immersion blender or blend a portion in a regular blender and return it to the pot. This step is optional based on your preferred consistency.
  6. Add the Cream and Seafood: Lower the heat to low and stir in the heavy cream. Gently stir in the chopped shrimp and crab meat. Let the bisque simmer for 5-7 minutes until the shrimp are opaque and cooked through.
  7. Adjust Seasoning and Serve: Taste the bisque and season with additional salt, pepper, or Old Bay seasoning if desired. Remove the bay leaf. Ladle the bisque into bowls, garnish with fresh parsley or chives, and serve with lemon wedges on the side for a bright citrus finish.

Notes

  • Fresh lump crab meat is preferred for the best flavor, but canned or imitation crab can be used in a pinch.
  • Do not overcook the shrimp to keep them tender and juicy.
  • Blending the soup is optional; leave some texture if you prefer a chunkier bisque.
  • Lemon wedges enhance the flavor by adding a fresh, citrusy note when served.
  • This bisque can be made ahead and refrigerated for up to 2 days; reheat gently to avoid curdling the cream.
  • For a dairy-free version, substitute heavy cream with coconut cream or another creamy non-dairy alternative.

Nutrition

Keywords: crab bisque, shrimp bisque, seafood soup, creamy seafood bisque, crab and shrimp recipe, seafood chowder, bisque recipe

Find it online: https://recipeswithmia.com/crab-and-shrimp-seafood-bisque-recipe/