Name: Crab and Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter; 1 small onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups seafood stock (or fish stock); 1 cup heavy cream; 1/2 cup dry sherry or white wine; 8 oz cooked crab meat, picked over for shells; 8 oz cooked shrimp, peeled and chopped; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped; Lemon wedges, for garnish

This rich and creamy bisque brings together the delicate flavors of fresh crab and shrimp, complemented by a mix of aromatic vegetables and a splash of dry sherry for a comforting and indulgent dish. It’s perfect as a cozy starter or even as a satisfying main course when you’re craving something hearty and luxurious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup unsalted butter

1 small onion, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups seafood stock (or fish stock)

1 cup heavy cream

1/2 cup dry sherry or white wine

8 oz cooked crab meat, picked over for shells

8 oz cooked shrimp, peeled and chopped

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

Lemon wedges, for garnish

Directions

In a large pot, I melt butter over medium heat. Then, I add the onion, celery, and carrot, cooking them until the vegetables soften and become translucent, which usually takes about 5-7 minutes.

After that, I stir in the garlic and cook for another minute until it becomes fragrant.

Next, I sprinkle the flour over the vegetables and stir constantly for about 2-3 minutes to form a roux, ensuring there are no lumps.

Gradually, I whisk in the seafood stock, blending it well to avoid lumps. I bring it to a simmer and let it cook for 10 minutes, stirring occasionally until the mixture thickens slightly.

Once the base is ready, I add the heavy cream, sherry, smoked paprika, cayenne (if using), salt, and pepper. Then, I let it simmer gently for about 5 minutes to let all the flavors meld together.

I stir in the crab meat and shrimp, heating them through for about 3-4 minutes, making sure not to overcook the seafood.

After tasting and adjusting seasoning if needed, I remove the pot from the heat and sprinkle the bisque with fresh parsley. To finish, I serve the bisque hot with lemon wedges on the side for an extra burst of fresh flavor.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Variations

Gluten-Free Option: You can easily make this bisque gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch.

Spicy Twist: If I’m in the mood for a little more heat, I add extra cayenne pepper or even a dash of hot sauce.

Vegetarian Option: For a meat-free version, I replace the crab and shrimp with hearty vegetables like mushrooms and corn, still keeping the creamy base for richness.

Storage/Reheating

This bisque can be stored in an airtight container in the fridge for up to 2-3 days. When I’m ready to reheat, I gently warm it on the stove over low heat, stirring occasionally to prevent the cream from separating. If I need to, I add a little extra seafood stock or cream to bring back the silky texture.

FAQs

Can I use fresh seafood instead of cooked crab and shrimp?

I prefer using cooked crab and shrimp because they’re more convenient, but fresh seafood can be used as well. Just make sure to cook them properly before adding them to the bisque.

Can I freeze Crab and Shrimp Seafood Bisque?

Although this bisque can be frozen, the texture may change slightly due to the cream. If I plan to freeze it, I recommend skipping the cream in the initial cooking and adding it after reheating.

What type of stock is best for the bisque?

I like using seafood stock for its depth of flavor, but if I don’t have it, fish stock or even chicken stock works as a good substitute. The key is to choose a stock with a strong flavor that complements the seafood.

Can I make this bisque ahead of time?

Yes! I often make it a day ahead and let it sit in the fridge to let the flavors develop even more. Just be sure to reheat it gently before serving.

Can I make this without sherry or white wine?

Yes, I can skip the wine entirely or substitute it with a splash of chicken broth, lemon juice, or even a little white wine vinegar for a tangy twist.

Conclusion

This Crab and Shrimp Seafood Bisque has quickly become one of my go-to comfort foods. Its creamy texture, rich flavor, and the delightful combination of fresh seafood make it a treat that never disappoints. Whether it’s served as an appetizer or as the main course, this bisque is sure to impress every time.

Recipe: