Creamy Crab and Shrimp Seafood Bisque

Creamy Crab and Shrimp Seafood Bisque

Creamy Crab and Shrimp Seafood Bisque is an indulgent, velvety soup that brings the taste of the coast to your table. Brimming with tender shrimp and sweet lump crab meat, this bisque is simmered in a rich, buttery broth made with cream, white wine, aromatic vegetables, and a touch of Old Bay seasoning. Perfect as a luxurious appetizer or a comforting main dish, this seafood bisque delivers elegance and flavor in every creamy spoonful. Ideal for special occasions or a cozy night in!

Time:

• Prep: 15 minutes

• Cook: 30 minutes

• Serves: 4–6

Ingredients:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 celery stalks, finely chopped

• 2 garlic cloves, minced

• 2 tbsp all-purpose flour

• 1/2 cup dry white wine (or seafood stock)

• 3 cups seafood stock (or chicken broth)

• 1 cup heavy cream

• 1/2 cup whole milk

• 1 tsp Old Bay seasoning

• 1/2 tsp paprika

• Salt and pepper, to taste

• 1/2 lb shrimp, peeled, deveined, chopped

• 1/2 lb lump crab meat (fresh or canned, drained)

• 2 tbsp tomato paste (optional for color and depth)

• 1 tsp Worcestershire sauce (optional)

• Fresh parsley or chives, for garnish

Instructions:

1. Sauté Aromatics:
   In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, celery, and garlic. Sauté until soft, about 5–7 minutes.

2. Make the Roux:
   Sprinkle flour over the vegetables and stir for 1–2 minutes to cook off the raw flour taste.

3. Deglaze with Wine:
   Slowly stir in white wine. Scrape up any bits from the bottom of the pot and simmer until slightly reduced, about 2 minutes.

4. Add Broth and Seasoning:
   Stir in seafood stock, tomato paste (if using), Worcestershire sauce, Old Bay, paprika, salt, and pepper. Bring to a simmer.

5. Add Dairy and Simmer:
   Lower the heat and stir in the cream and milk. Simmer gently (do not boil) for about 10–12 minutes, stirring occasionally.

6. Cook the Seafood:
   Add shrimp and cook for 2–3 minutes until pink and opaque. Gently fold in the crab meat and simmer for another 2 minutes to warm through.

7. Blend (Optional):
   For a smoother texture, use an immersion blender before adding seafood. For a chunkier bisque, skip this step.

8. Serve:
   Taste and adjust seasoning. Ladle into bowls and garnish with fresh herbs and a drizzle of cream or a sprinkle of paprika.

 Tips:

• Serve with crusty bread or oyster crackers.

• For extra richness, finish with a knob of butter right before serving.

• You can substitute lobster or scallops if desired.