Here’s a detailed recipe for a Crab and Shrimp Seafood Bisque, rich, creamy, and full of flavor — perfect as a starter or main course. 🦀🍤🥣
Crab and Shrimp Seafood Bisque Recipe
Ingredients (Serves 4–6)
Seafood
- ½ lb (225 g) cooked shrimp, peeled and deveined
- ½ lb (225 g) crab meat (lump or claw)
- Optional: ¼ lb (115 g) cooked lobster meat
Vegetables & Aromatics
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 garlic cloves, minced
- 1 tsp tomato paste
Liquids & Seasonings
- 4 cups seafood stock (or chicken stock)
- ½ cup dry white wine
- 1 bay leaf
- ½ tsp paprika
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Creamy Finish
- 1 cup heavy cream
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter (if using flour)
Garnish
- Chopped fresh parsley or chives
- Additional seafood pieces for presentation
Instructions
1. Sauté Vegetables
- In a large pot, melt 2 tbsp butter over medium heat.
- Add onion, celery, and carrot; sauté until soft (5–7 minutes).
- Add garlic and tomato paste, cook 1–2 minutes until fragrant.
2. Deglaze and Simmer
- Pour in white wine, scraping up any bits from the bottom of the pot.
- Add seafood stock, bay leaf, paprika, cayenne, salt, and pepper.
- Bring to a simmer for 15–20 minutes to let flavors meld.
3. Blend (Optional)
- For a smooth bisque, remove bay leaf and use an immersion blender or regular blender to puree the soup until silky.
- If you prefer a chunkier bisque, skip this step.
4. Add Cream and Thicken
- In a small pan, melt 2 tbsp butter, whisk in 2 tbsp flour to make a roux.
- Slowly whisk in the cream to create a thickened base.
- Stir this mixture into the bisque over low heat. Do not boil once cream is added.
5. Add Seafood
- Fold in shrimp and crab meat (and lobster if using).
- Heat gently for 5 minutes, just until seafood is warmed through.
6. Serve
- Ladle bisque into bowls.
- Garnish with chopped parsley or chives and extra seafood on top.
- Serve with crusty bread or oyster crackers.
Tips
- Use fresh or high-quality frozen seafood for the best flavor.
- For deeper flavor, roast shrimp shells and vegetable scraps in the oven and simmer them for 30–40 minutes to make homemade stock.
- Adjust thickness by adding more stock or cream.
If you want, I can also make a simpler 30-minute version of this crab and shrimp bisque that still tastes gourmet — perfect for a weeknight dinner.
Do you want me to do that?
