Crab and Shrimp Seafood Bisque
A velvety bisque that beautifully balances sweet crab and briny shrimp with a creamy base, perfect for special occasions or cozy family meals.
Ingredients
Seafood Ingredients
- 1 lb crab meat (lump or claw) fresh or thawed frozen; pick crab to taste
- 1 lb shrimp, peeled and deveined medium to large
Base Ingredients
- 1 cup heavy cream
- 4 cups seafood stock homemade from shells is ideal; store-bought works
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/4 cup all-purpose flour for a gluten-free option, swap with a cornstarch slurry
- 1 tsp paprika smoked or sweet, depending on preference
- to taste salt and pepper
- to taste chopped parsley for garnish
Instructions
Preparation
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté until soft and translucent, about 4–5 minutes.
- Sprinkle 1/4 cup of flour over the softened aromatics. Stir constantly and cook 1–2 minutes to make a light roux.
- Slowly pour in 4 cups seafood stock while whisking continuously until the mixture thickens and is lump-free.
Cooking
- Reduce heat slightly and stir in 1 cup heavy cream, 1 teaspoon paprika, and salt and pepper to taste. Warm through without boiling.
- Add 1 lb crab meat and 1 lb peeled, deveined shrimp. Simmer until shrimp turn pink and opaque, about 3–4 minutes.
- Taste and adjust seasoning. If too thick, thin with a splash of stock or water. Serve immediately garnished with chopped parsley.
Notes
For best results, serve in warmed bowls to keep the bisque hot longer. Pair with crusty garlic bread or a simple green salad with lemon vinaigrette.