🦀🦐 Crab and Shrimp Seafood Bisque
🛒 Ingredients (Serves 4–6)
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely diced
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1 celery stalk, finely diced
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1 small carrot, finely diced
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2 cloves garlic, minced
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2 tbsp tomato paste
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2 tbsp all-purpose flour
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½ cup dry white wine (optional but recommended)
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3 cups seafood stock (or chicken stock)
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1 cup heavy cream
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½ tsp paprika
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¼ tsp cayenne pepper (optional)
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½ tsp dried thyme
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Salt and black pepper to taste
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½ lb shrimp, peeled, deveined, chopped
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½ lb lump crab meat (picked over for shells)
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1 tsp Worcestershire sauce
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1 tbsp fresh lemon juice
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1 tbsp fresh parsley, chopped
👩🍳 Instructions
1️⃣ Build the Flavor Base
In a large pot over medium heat:
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Melt butter with olive oil.
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Add onion, celery, and carrot.
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Cook 5–7 minutes until soft (do not brown).
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Add garlic and cook 30 seconds.
2️⃣ Create the Roux
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Stir in tomato paste and cook 1–2 minutes.
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Sprinkle in flour and stir constantly for 2–3 minutes to remove raw taste.
3️⃣ Deglaze & Simmer
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Add white wine (if using) and simmer until slightly reduced.
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Gradually whisk in seafood stock.
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Add paprika, cayenne, thyme, salt, and pepper.
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Simmer 15–20 minutes.
4️⃣ Blend for Smoothness
Use an immersion blender (or carefully transfer to a blender) to puree until smooth and velvety.
5️⃣ Add Cream & Seafood
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Stir in heavy cream.
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Add chopped shrimp and cook 3–4 minutes until pink.
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Gently fold in crab meat.
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Add Worcestershire and lemon juice.
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Simmer 2–3 more minutes.
6️⃣ Finish & Serve
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Adjust seasoning.
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Garnish with fresh parsley.
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Serve with crusty bread or garlic toast.
🌟 Pro Tips for Restaurant-Quality Bisque
✔ For deeper flavor: sauté shrimp shells first, then simmer in the stock before straining.
✔ For extra richness: add 1–2 tbsp sherry at the end.
✔ For ultra-smooth texture: strain the soup after blending.
✔ Don’t overcook crab — add it near the end.
🍽 Make It Even Better
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Top with a swirl of cream
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Add a small pat of butter before serving
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Serve in warm bowls
If you’d like, I can also give you a lighter version, a spicy Cajun-style version, or a slow-cooker adaptation.