Print

Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque
Print Recipe

Indulge in a rich, creamy Crab and Shrimp Seafood Bisque that perfectly balances the delicate sweetness of fresh crab and succulent shrimp in a smooth, velvety soup. This elegant and comforting bisque is ideal for chilly evenings or special occasions, offering deep seafood flavors combined with a creamy finish that’s both satisfying and impressive.

Ingredients

Seafood

  • Fresh crab meat – 8 oz
  • Raw shrimp, peeled and deveined – 8 oz

Base & Aromatics

  • Butter – 3 tbsp
  • Onion, finely chopped – 1 medium
  • Celery stalk, finely chopped – 1
  • Garlic cloves, minced – 3
  • Flour – 3 tbsp
  • Tomato paste – 2 tbsp
  • Dry white wine – 1/2 cup
  • Seafood stock – 4 cups
  • Fresh thyme sprigs – 3

Cream & Seasoning

  • Heavy cream – 1 cup
  • Salt – to taste
  • Black pepper – to taste
  • Cayenne pepper – a pinch
  • Fresh parsley, chopped (for garnish) – optional

Optional Garnishes & Extras

  • Chives, chopped – optional
  • Melted butter – optional for drizzling
  • Lemon juice – a few drops (optional)

Instructions

  1. Prepare the Base: Melt butter in a large pot over medium heat. Sauté finely chopped onions, celery, and garlic until translucent and fragrant. Stir in the flour and cook gently until it turns light golden to create a roux that will thicken the bisque without a raw flour taste.
  2. Build the Flavor: Add tomato paste and stir well to combine. Pour in the white wine and seafood stock gradually while whisking continuously to maintain smoothness. Bring the mixture to a simmer and add thyme sprigs for herbal depth.
  3. Add Seafood: Once simmering, add the raw shrimp and crab meat. Cook gently until the shrimp become pink and firm, taking care not to overcook since seafood will continue cooking slightly later.
  4. Creamy Finish: Lower the heat and stir in heavy cream to create the bisque’s signature smooth, velvety texture. Season with salt, black pepper, and a pinch of cayenne pepper to achieve balanced heat and enhanced flavor complexity.
  5. Blend and Serve: For a smoother bisque, use an immersion blender to pulse the soup, leaving some chunks for texture. Remove thyme sprigs before serving. Garnish with fresh parsley or chives, and optionally drizzle melted butter or a few drops of lemon juice to brighten the dish.

Notes

  • Use fresh seafood for the best flavor and texture.
  • Do not overcook seafood; add them late in the cooking process to keep them tender and juicy.
  • Taste and adjust seasoning gradually to avoid overpowering delicate seafood notes.
  • Simmer gently on low heat to prevent cream from curdling.
  • Cook the roux just long enough to remove raw flour taste but avoid excessive browning.

Nutrition

Keywords: crab bisque, shrimp bisque, seafood soup, creamy bisque, seafood comfort food, elegant soup, easy bisque recipe

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