Crab and Shrimp Seafood Bisque

Ah, a Crab and Shrimp Seafood Bisque—rich, creamy, and decadent! Here’s a detailed, doable recipe for making it at home:

Ingredients (Serves 4–6)

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 2–3 cloves garlic, minced

• ¼ cup all-purpose flour

• 2 cups seafood stock (or chicken stock)

• 1 cup heavy cream

• ½ cup dry white wine (optional, adds depth)

• ½ teaspoon paprika

• ¼ teaspoon cayenne pepper (optional, for a little heat)

• Salt and black pepper, to taste

• ½ lb cooked shrimp, peeled and chopped

• ½ lb crab meat (lump or claw)

• 1 teaspoon fresh lemon juice

• 1–2 tablespoons fresh parsley, chopped

Instructions

1. Cook the vegetables

1. In a large pot, heat butter and olive oil over medium heat.

2. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.

3. Add garlic and cook for 30 seconds until fragrant.

2. Make the base

1. Sprinkle flour over the vegetables and stir well to form a roux. Cook 1–2 minutes to remove raw flour taste.

2. Slowly whisk in seafood stock and wine (if using), making sure there are no lumps.

3. Add paprika, cayenne, salt, and pepper. Bring to a gentle simmer.

3. Add cream and seafood

1. Stir in heavy cream.

2. Add shrimp and crab meat. Simmer 5–7 minutes gently—do not boil, to prevent seafood from becoming tough.

4. Finish the bisque

• Stir in lemon juice and chopped parsley. Taste and adjust seasoning.

5. Serve

• Serve hot with crusty bread or crackers.

• Optional: drizzle a little extra cream or sprinkle more fresh parsley on top for presentation.

Tips

• For an ultra-smooth bisque, you can blend the vegetables and roux before adding the cream and seafood.

• Substitute half-and-half for heavy cream if you want a lighter version.

• If you want more depth, use tomato paste (1–2 tbsp) or a splash of sherry.

If you want, I can also give a Crock-Pot / slow-cooker version that makes this bisque almost effortless—you just add everything and let it cook low and slow while you do other things.