Description
A rich and creamy Crab and Shrimp Seafood Bisque packed with tender seafood, aromatic vegetables, and a subtly spiced, velvety broth. This elegant yet comforting dish makes a perfect starter or main course for seafood lovers, combining a delicate roux-thickened base with succulent crab and shrimp for a restaurant-quality bisque you can make at home.
Ingredients
Scale
Seafood and Seasonings
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Paprika for sprinkling (optional)
Base and Aromatics
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tbsp all-purpose flour
Liquids
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine (or additional seafood stock)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter together with the olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Create the Roux: Stir in the all-purpose flour and continue to cook, stirring constantly, for 2 to 3 minutes until the mixture forms a light golden paste. This will help thicken the bisque later.
- Add the Liquid Base: Gradually whisk in the seafood stock, bringing the mixture to a simmer. Allow it to cook gently for 10 minutes until slightly thickened. Next, stir in the heavy cream and the dry white cooking wine (or an additional cup of seafood stock if preferred).
- Season the Bisque: Add the smoked paprika, Old Bay seasoning, cayenne pepper if using, and salt and freshly ground black pepper to taste. Let the bisque simmer for another 10 minutes, stirring occasionally, to meld the flavors.
- Cook the Seafood: Gently fold in the lump crab meat and the peeled, deveined shrimp. Cook for about 5 minutes until the shrimp turns pink and opaque, indicating it is fully cooked.
- Final Touches and Serving: Taste the bisque and adjust seasoning as needed. Serve the hot bisque garnished with chopped fresh parsley and a light sprinkling of paprika if desired. Pair with crusty bread or oyster crackers for a satisfying meal.
Notes
- For a thicker bisque, cook the roux a little longer but avoid browning it deeply.
- Use fresh seafood stock for the best flavor; canned or store-bought can be used in a pinch.
- Adjust cayenne pepper to your preferred spice level or omit for a milder bisque.
- This bisque is best served immediately but can be gently reheated. Avoid boiling after cream is added to prevent curdling.
- Crusty bread or oyster crackers enhance the bisque’s texture and soak up the delicious broth.
