Here’s a rich and creamy Crab and Shrimp Seafood Bisque recipe — perfect as a starter or a luxurious 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 butter + 2 tbsp all-purpose flour (optional, for thickening)
Garnish
- Chopped fresh parsley or chives
- Additional seafood pieces for presentation
Instructions
1. Sauté Vegetables
- Melt butter in a large pot over medium heat.
- Add onion, celery, and carrot; sauté until soft, 5–7 minutes.
- Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
2. Deglaze & Simmer
- Add white wine, scraping up any browned bits from the bottom.
- Add seafood stock, bay leaf, paprika, cayenne, salt, and pepper.
- Simmer 15–20 minutes to meld flavors.
3. Blend (Optional)
- For a smooth bisque, remove bay leaf and puree soup with an immersion blender or regular blender.
- For a chunkier style, skip this step.
4. Make Creamy Base
- Melt 2 tbsp butter in a small pan; whisk in 2 tbsp flour to make a roux.
- Slowly whisk in cream until smooth.
- Stir into the bisque over low heat (do not boil).
5. Add Seafood
- Fold in shrimp and crab (and lobster if using).
- Heat gently 5 minutes, just until seafood is warmed through.
6. Serve
- Ladle into bowls, garnish with parsley or chives and extra seafood.
- Serve with crusty bread or oyster crackers.
Tips
- Use fresh or high-quality frozen seafood for the best flavor.
- Homemade stock from roasted shrimp shells and vegetable scraps adds extra depth.
- Adjust thickness with more stock or cream.
I can also provide a quick 30-minute version that’s simpler but still rich and creamy — great for weeknight dinners.
Do you want me to give that version?
