Creamy Crab and Shrimp Bisque: A Rich and Comforting Seafood Soup
A rich and creamy seafood bisque made with tender shrimp, sweet crab meat, aromatic vegetables, seafood stock, and a velvety cream sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb medium shrimp, peeled and deveined
8 oz lump crab meat
4 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, diced
2 celery stalks, chopped
3 garlic cloves, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
4 cups seafood stock
1 cup heavy whipping cream
1/2 cup whole milk
1 tsp Old Bay seasoning
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cayenne pepper (optional)
1 tbsp fresh lemon juice
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
1. Melt butter and olive oil in a large pot.
2. Sauté onion and celery for 5 minutes.
3. Add garlic and cook for 30–60 seconds.
4. Stir in tomato paste and seasonings.
5. Add flour and cook for 1–2 minutes.
6. Gradually whisk in seafood stock.
7. Simmer for 10–15 minutes.
8. Blend the soup base until smooth.
9. Stir in cream and milk over low heat.
10. Add shrimp and cook for 3–5 minutes, until opaque.
11. Gently fold in crab meat and heat through.
12. Stir in lemon juice and adjust seasoning.
13. Garnish with parsley and serve hot.
Notes
Use low-sodium seafood stock to control salt.
Blend the soup base before adding seafood for a smooth texture.
Avoid boiling after adding cream.
Do not overcook the shrimp.
Fresh or thawed frozen shrimp can be used.
Prepare the broth base ahead and add cream and seafood before serving.
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat leftovers to 165°F (74°C).
Serve with crusty bread, oyster crackers, or a green salad.
Find it online: https://elitesrecipes.com/creamy-crab-and-shrimp-bisque/