Imagine sitting down to a steaming bowl of rich, creamy bisque—the kind that’s so decadent, every spoonful feels like a hug for your taste buds. This Crab and Shrimp Seafood Bisque is exactly that. Packed with tender crab and shrimp, and infused with savory flavors, this dish is comfort in a bowl. Trust me, once you taste it, you’ll be hooked! Whether you’re serving it for a cozy dinner at home or impressing guests at a dinner party, this bisque is a showstopper.
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Why You’ll Love This Recipe
This bisque isn’t just a soup—it’s an experience. Here’s why you’ll love it:
Rich and Flavorful: The combination of crab and shrimp gives it a perfect balance of sweetness and depth, while the creamy base brings everything together.
Luxurious Comfort: It’s like indulging in a restaurant-quality dish from the comfort of your home. This bisque is rich, smooth, and comforting in every bite.
Quick and Easy: It might sound fancy, but this dish is surprisingly simple to make, with just a few ingredients.
Impress Your Guests: Hosting a dinner party? This bisque will have your guests asking for the recipe—guaranteed.
Customizable: You can tweak the level of spice or add in extra veggies like corn or potatoes to make it your own.
Ingredients
Here’s what you’ll need to create this rich and creamy seafood bisque:
Shrimp: Fresh or frozen shrimp will work. Peel and devein them before using.
Crab Meat: Fresh crab meat adds a sweet, delicate flavor to the bisque. You can use imitation crab if fresh isn’t available.
Butter: Adds richness and helps start the flavor base.
Onion: A finely chopped onion for a savory, aromatic foundation.
Garlic: Minced garlic will give that lovely depth of flavor.
Flour: To thicken the bisque and give it that creamy consistency.
Chicken Broth: Acts as the base liquid for the bisque, complementing the seafood flavors.
Heavy Cream: For that silky, smooth texture.
White Wine: Adds a touch of acidity and enhances the seafood flavors.
Old Bay Seasoning: Essential for that seafood seasoning kick.
Paprika: For a subtle smokiness.
Salt and Pepper: For seasoning and balance.
Fresh Parsley: For garnish, adding a touch of color and freshness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this luxurious bisque:
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
Create the Roux: Stir in the flour and cook for 1-2 minutes to create a roux. This will help thicken your bisque and give it that creamy texture.
Add the Liquids: Pour in the chicken broth and white wine. Stir well to combine, making sure there are no lumps from the roux.
Simmer: Bring the mixture to a simmer, allowing it to cook for about 10 minutes until it thickens slightly. Stir occasionally.
Add the Seafood: Add the shrimp and crab meat to the pot. Stir gently to incorporate, and cook for 3-5 minutes, until the shrimp is cooked through.
Add the Cream: Pour in the heavy cream, stirring to combine. Let the bisque simmer for another 5 minutes until it’s velvety and smooth.
Season and Finish: Season with Old Bay seasoning, paprika, salt, and pepper to taste. Stir in the fresh parsley just before serving.
Serve and Enjoy: Ladle the bisque into bowls, garnishing with extra parsley. Serve with crusty bread or crackers for the perfect meal!
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Crab and Shrimp Seafood Bisque
This bisque is so satisfying on its own, but here are a few ideas to elevate your meal:
With a Side of Crusty Bread: Serve this bisque with a fresh baguette or garlic bread to soak up all that creamy goodness.
As an Appetizer: Serve in small cups or bowls as a starter for a larger seafood feast.
With a Light Salad: Pair it with a light, citrusy salad to balance out the richness of the bisque.
For a Touch of Elegance: Add a dollop of sour cream or a sprinkle of grated Parmesan for extra indulgence.
Additional Tips
Use Fresh Seafood: For the best flavor, fresh crab and shrimp are key, but frozen works well too.
Don’t Overcook the Seafood: Shrimp cook quickly, so be sure not to overcook them. They should be pink and opaque when done.
Make It Spicy: If you like a little heat, add a pinch of cayenne pepper or red pepper flakes to the bisque for a kick.
Leftovers: This bisque reheats wonderfully, but make sure to store it in an airtight container in the fridge for up to 2-3 days.
Freeze It: If you want to make a batch ahead of time, this bisque freezes well! Just be sure to leave out the cream before freezing. Stir it in after reheating.
FAQ Section
Q1: Can I use frozen seafood instead of fresh?
A1: Yes! Frozen seafood works just fine. Just be sure to thaw it properly before adding it to the bisque.
Q2: Can I make this bisque ahead of time?
A2: Yes, you can make it a day ahead! Just reheat it gently over low heat, adding the cream just before serving.
Q3: Can I use half-and-half instead of heavy cream?
A3: You can, but the bisque will be slightly less rich and creamy.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stovetop.
Q5: Can I freeze this bisque?
A5: Yes, this bisque freezes well without the cream. Just freeze the base, and stir in the cream after reheating.
Q6: Can I add more vegetables to this bisque?
A6: Absolutely! Corn, celery, or carrots would all be great additions.
Q7: Can I use a different seasoning instead of Old Bay?
A7: Sure! You can use a combination of paprika, cayenne pepper, thyme, and a bit of garlic powder.
Q8: What’s the best way to reheat this bisque?
A8: Reheat it slowly over low heat on the stovetop to prevent the cream from curdling.
Q9: Can I make this bisque spicier?
A9: Yes! Add some cayenne pepper, hot sauce, or red pepper flakes for extra heat.
Q10: Can I double the recipe?
A10: Absolutely! Just be sure to adjust the cooking time slightly and use a larger pot.
Conclusion
This Crab and Shrimp Seafood Bisque is the epitome of comfort and indulgence. Rich, creamy, and packed with seafood flavor, it’s the kind of dish that makes you feel like you’re dining at a fancy restaurant, all while enjoying the coziness of home. Perfect for a special occasion or a treat-yourself night, this bisque is sure to become a new favorite!
Print
Crab and Shrimp Seafood Bisque
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French, Baking
Description
This rich and creamy seafood bisque is loaded with succulent shrimp and tender crab meat, creating the ultimate comfort dish. Made with seafood stock, butter, and heavy cream, this restaurant-quality bisque is perfect for a cozy dinner or an elegant appetizer. Easy to make in just 30 minutes!
Ingredients
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3 tablespoons butter
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2 tablespoons chopped green onion
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2 tablespoons chopped celery
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3 tablespoons all-purpose flour
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2 cups seafood stock
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1 cup heavy cream
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1 cup crab meat
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1 cup shrimp, peeled and deveined
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
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Sauté the Aromatics:
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In a large pot over medium heat, melt the butter.
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Add the chopped green onions and celery and sauté until soft (about 3-4 minutes).
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Make the Roux:
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Stir in the flour, cooking for about 2 minutes while stirring constantly.
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Add the Liquid:
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Slowly pour in the seafood stock, stirring continuously to prevent lumps.
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Bring to a gentle simmer.
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Incorporate the Cream & Seafood:
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Pour in the heavy cream, then add the crab meat and shrimp.
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Let it cook for 5-7 minutes, or until the shrimp is fully cooked.
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Season & Serve:
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh parsley.
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Notes
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Extra Flavor Boost: Add a splash of sherry or white wine for depth.
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Thicker Bisque: If you prefer a thicker consistency, blend half the soup before adding the seafood.
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Spicy Kick: Stir in ¼ teaspoon cayenne pepper for mild heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg