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Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe
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★★★★★

4.8 from 14 reviews

This decadent Crab and Shrimp Seafood Bisque is a rich, creamy, and flavorful soup that combines fresh seafood with aromatic vegetables and classic seasonings. Perfect for a luxurious appetizer or a comforting main course, this bisque features tender lump crab meat, succulent shrimp, and a velvety tomato-infused broth finished with heavy cream and a hint of Old Bay seasoning.

Ingredients

Scale

Seafood

  • 8 oz fresh lump crab meat (or canned/imitation crab as a substitute)
  • 8 oz peeled and deveined shrimp, chopped into bite-sized pieces

Vegetables & Aromatics

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

Liquids & Dairy

  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Thickening & Seasonings

  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Garnishes (Optional)

  • Fresh parsley or chives, chopped
  • Lemon wedges

Instructions

  1. Prepare the Seafood: Peel and devein the shrimp, then chop them into bite-sized pieces. Carefully pick through the lump crab meat to remove any shells. Set the seafood aside while you prepare the base of the bisque.
  2. Sauté the Vegetables: Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of butter and a tablespoon of olive oil. Once the butter has melted, add the diced onion, celery, and carrots. Sauté for 5-7 minutes until vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
  3. Add the Tomato Paste and Flour: Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes to enhance its flavor. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat everything evenly. This will help thicken the bisque during cooking.
  4. Add the Broth and Seasonings: Slowly pour in 4 cups of seafood or chicken broth while stirring constantly to avoid lumps. Add 1 teaspoon Old Bay seasoning, 1/2 teaspoon paprika, 1 bay leaf, and season with salt and pepper to taste. Bring to a gentle simmer and cook for about 10 minutes to blend the flavors.
  5. Blend the Soup (Optional): For a smoother texture, use an immersion blender to partially blend the soup directly in the pot, or transfer a portion of the soup to a blender, purée until smooth, then return it to the pot. This step can be skipped if you prefer a chunkier bisque.
  6. Add the Cream and Seafood: Reduce the heat to low and stir in 1 cup of heavy cream. Gently fold in the chopped shrimp and crab meat. Simmer for 5-7 minutes more, or until the shrimp are cooked through and opaque.
  7. Adjust Seasoning and Serve: Taste the bisque and adjust salt, pepper, and Old Bay seasoning as desired. Remove the bay leaf before serving. Ladle the bisque into bowls and garnish with freshly chopped parsley or chives. Serve with lemon wedges on the side for an optional bright citrus finish.

Notes

  • Fresh lump crab meat is preferred for best flavor, but canned or imitation crab can be used as substitutes.
  • If you desire a thicker bisque, add a bit more flour or reduce the broth slightly.
  • The bisque can be made a day ahead; flavors develop well overnight in the refrigerator.
  • Leftover bisque can be stored in an airtight container in the fridge for up to 3 days.
  • Lemon wedges add a nice brightness and can be squeezed over the bisque just before eating.

Nutrition

Keywords: crab bisque, shrimp bisque, seafood soup, creamy seafood bisque, Old Bay seafood soup

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