Creamy Crab and Shrimp Seafood Bisque

Ingredients

Here’s what you’ll need to gather for this mouthwatering seafood bisque:

• 1 lb shrimp, peeled and deveined
• 1 lb lump crab meat
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 tbsp butter
• 4 cups seafood or chicken stock
• 1 cup heavy cream
• 1/2 cup white wine (optional)
• 1/2 cup tomato paste
• 2 tsp Old Bay seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• A squeeze of fresh lemon juice

Kitchen Equipment

To make this Creamy Crab and Shrimp Seafood Bisque, you’ll need the following kitchen equipment:

• A large pot or Dutch oven
• A whisk for blending the bisque
• A blender or immersion blender for pureeing the soup
• A ladle for serving

Step-by-Step Directions

1. Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

2. Build the Flavor Base

Once the onion and garlic are softened, stir in the tomato paste and cook for about 2 minutes. This step deepens the tomato flavor, which will add richness to the bisque. Then, pour in the white wine (if using) and let it simmer until it reduces by half. The alcohol will cook off, leaving behind a subtle depth of flavor.

3. Add the Stock and Seasoning

Pour in the seafood or chicken stock and whisk until the tomato paste is fully dissolved. Season with Old Bay seasoning, paprika, salt, and pepper. Let the mixture come to a simmer and cook for 10 minutes to allow the flavors to meld together.

4. Blend the Bisque

Once the broth has had time to develop its flavors, carefully transfer it to a blender (or use an immersion blender directly in the pot). Blend until the soup is smooth and creamy. Return the soup to the pot.

5. Add the Seafood and Cream

Stir in the heavy cream and bring the soup back to a gentle simmer. Add the shrimp and crab meat, allowing the shrimp to cook through, about 3-4 minutes. The shrimp will turn pink and firm when fully cooked. Be careful not to overcook them to maintain their delicate texture.

6. Finish and Serve

Once the seafood is cooked, remove the pot from heat. Add a squeeze of fresh lemon juice for brightness and adjust the seasoning if needed. Ladle the bisque into bowls, garnish with chopped parsley, and serve immediately.

Tips and Variations

• Make it Chunky or Smooth: If you prefer a chunkier bisque, set aside some of the crab meat and shrimp before blending, then stir them back into the bisque just before serving.
• Swap the Seafood: This recipe is versatile—swap out the shrimp and crab for lobster, scallops, or even a mix of your favorite seafood.
• Add Heat: If you like a bit of spice, add a pinch of cayenne pepper or red pepper flakes along with the paprika for a subtle kick.
• No Wine? No Problem: If you don’t have white wine on hand, simply skip it. The bisque will still be rich and flavorful with just the stock.

How to Store and Reheat

If you have leftovers, store the bisque in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stove, stirring frequently to prevent the cream from separating. If the bisque thickens too much while stored, you can add a splash of stock or cream to bring it back to the desired consistency.

Avoid freezing this bisque, as the cream-based soup may separate when thawed and reheated.

What to Serve with Seafood Bisque

This Creamy Crab and Shrimp Seafood Bisque pairs beautifully with a crisp green salad and a slice of crusty French bread for dipping. You can also serve it as an appetizer before a seafood-heavy meal, like grilled fish or lobster.

For drinks, a glass of chilled white wine, such as a Sauvignon Blanc or Chardonnay, complements the rich flavors of the bisque perfectly. If you prefer something non-alcoholic, a sparkling water with a squeeze of lemon is a refreshing choice.