Creamy Crab and Shrimp Seafood Bisque for Cozy Evenings

This Crab and Shrimp Seafood Bisque brings a touch of restaurant-quality luxury right to your dining table, perfect for cozy evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bisque

2 tablespoons Butter Adds richness and is crucial for sautéing. Substitution: Use olive oil for a lighter option.
1 tablespoon Olive Oil Used in combination with butter for sautéing aromatics. Substitution: Can be omitted if using more butter.
1 medium Onion Provides a flavorful base for the bisque. Substitution: Shallots can be used for a milder flavor.
1 stalk Celery Contributes to the mirepoix base that enhances overall flavor. Substitution: Leeks can be used as an alternative.
2 cloves Garlic Enhances depth of flavor. Substitution: Garlic powder can be used, though fresh is preferred.
1/4 cup All-Purpose Flour Thickens the bisque to achieve a creamy consistency. Substitution: Gluten-free flour or cornstarch can be used for gluten-free options.
4 cups Seafood Stock or Chicken Broth Forms the liquid base, providing essential flavor. Substitution: Vegetable broth can be used for a lighter base.
1 cup Heavy Cream Creates the signature richness of the bisque. Substitution: Half-and-half for a lighter option; coconut milk for dairy-free.
1 cup Whole Milk Adds creaminess and balances the bisque. Substitution: Use more heavy cream for extra richness or a dairy alternative.
1 pound Raw Shrimp Provides fresh seafood flavor; should be peeled and deveined. Note: Use large shrimp for best results.
1 cup Lump Crab Meat Essential for texture and sweetness; fresh is preferred. Substitution: Canned crab can be used but should be rinsed before adding.
1 teaspoon Paprika Adds color and subtle smokiness. Note: Smoked paprika can be used for added depth.
1 dash Cayenne Pepper Optional, for heat. Substitution: Ground black pepper can be used for a milder flavor.
1 tablespoon Old Bay Seasoning Enhances seafood flavors with a blend of spices. Note: Can be replaced with a specific blend of seafood seasonings.
to taste Salt For seasoning to taste. Note: Adjust to personal preference based on stock used.
to taste Black Pepper For seasoning to taste. Note: Adjust to personal preference based on stock used.
1 splash Dry Sherry or White Wine Adds sophistication and depth. Substitution: Lemon juice can be used for a non-alcoholic version.
1/4 cup Chopped Fresh Parsley For garnish, adds freshness. Substitution: Chives can also be used for a different herbaceous note.
to serve Lemon Wedges Served for added brightness. Note: Essential for balancing flavors when served.

Equipment

Large Pot

Method

Step-by-Step Instructions for Crab and Shrimp Seafood Bisque

In a large pot over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add one chopped onion and one diced celery stalk, stirring frequently for about 4-5 minutes until the vegetables are softened and translucent.
Next, add 2 minced garlic cloves and 1/4 cup of all-purpose flour to the pot. Stir consistently for 1-2 minutes, creating a roux that lightly browns.
Gradually pour in 4 cups of seafood stock while whisking continuously to keep the mixture smooth. Bring it to a gentle simmer over medium heat.
Lower the heat and stir in 1 cup of heavy cream and 1 cup of whole milk. Add in your spices: 1 teaspoon of paprika, a dash of cayenne (if desired), and 1 tablespoon of Old Bay seasoning. Let the bisque simmer for 5-7 minutes.
Fold in 1 pound of raw shrimp that’s been peeled and deveined, simmering gently for 3-4 minutes until they turn pink and opaque. Carefully add 1 cup of lump crab meat.
Pour in a splash of dry sherry, if using, and season with salt and black pepper to taste. Allow it to simmer for an additional 2 minutes.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For best flavor, consider making your own seafood stock. Avoid overcooking the seafood for optimal texture.

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