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Crab and Shrimp Bisque

A comforting and creamy crab and shrimp bisque that evokes memories of family dinners and coastal flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Seafood
Calories: 420
Ingredients Method Notes

Ingredients
  

Seafood
  • 1 cup Fresh lump crab meat, or pasteurized Check for any leftover shells.
  • 1 pound Medium to large shrimp, peeled and deveined
Base Ingredients
  • 3 to 4 cups Seafood stock or broth
  • 4 tablespoons Unsalted butter Use unsalted butter to control the salt levels.
  • 1/4 cup All-purpose flour
  • 1/2 cup Dry white wine, such as Sauvignon Blanc or sherry The perfect splash for deglazing.
Vegetables
  • 1 cup Onion, finely chopped
  • 1 cup Celery, finely chopped
  • 1 cup Carrot, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 small Shallot, finely chopped
Seasonings
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Thyme
  • 2 leaves Bay leaves
  • 1 pinch Cayenne pepper, optional A little kick never hurt anyone!
Finishing Touches
  • 1 cup Heavy cream This adds that dreamy richness!
  • 1 squeeze Fresh lemon juice, optional Adds a bright flavor.

Method
 

Preparation
  1. Start by peeling and deveining the shrimp, chopping them into bite-sized pieces. Gently check the lump crab meat for any pesky shells.
Cooking
  1. In a large pot, melt the butter over medium heat. Whisk in the flour until it forms a golden paste.
  2. Toss in the chopped onions, celery, carrots, garlic, and shallots. Cook until softened, stirring frequently, about 5-7 minutes.
  3. Pour in the white wine and let it bubble away, scraping up any flavor-packed bits from the pot.
  4. Stir in the seafood stock along with the seasonings: salt, pepper, paprika, thyme, and bay leaves. Let it simmer for about 20 minutes.
  5. If you love that silky texture, grab an immersion blender and puree the soup until it’s velvety.
  6. Stir in the heavy cream, and gently fold in the shrimp and crab. Watch as the shrimp turns pink.
  7. For extra zing, add a squeeze of fresh lemon juice before serving.

Notes

Store your bisque in an airtight container for up to 3 days. This dish freezes well in freezer-safe bags for about 3 months. Leftover bisque can be turned into a delicious seafood sandwich.