Description
This crab and shrimp seafood bisque is a rich, creamy, and flavorful soup that feels restaurant-worthy yet is easy to make at home. Loaded with tender shrimp, lump crab meat, and aromatic seasonings, this silky-smooth bisque is perfect for special occasions or cozy nights in.
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb lump crab meat
- ¼ lb lobster meat (optional)
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups seafood or chicken broth
- ½ cup white wine (optional)
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics – Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant (about 3-4 minutes).
- Make the Roux – Sprinkle in flour, stirring continuously for 1-2 minutes to create a smooth roux. Avoid browning.
- Add Liquids – Gradually whisk in seafood or chicken broth, followed by the white wine (if using). Stir until smooth and slightly thickened.
- Incorporate Cream & Seasonings – Pour in heavy cream and mix in Old Bay seasoning, paprika, salt, and black pepper. Bring to a gentle simmer.
- Add Seafood – Gently fold in shrimp, crab, and optional lobster meat. Cook for 5-7 minutes, until shrimp turns pink and fully cooked.
- Serve – Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.
Notes
- For a smoother bisque, blend part of the soup before adding seafood.
- To thicken, let it simmer longer or add extra flour to the roux.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Substitute white wine with extra broth or a splash of lemon juice.
