Why You’ll Love This Recipe
If you’re a fan of seafood, this creamy bisque will quickly become a favorite. The combination of tender crab and shrimp in a rich, smooth broth makes for an irresistible dish that’s sure to satisfy your cravings. With a splash of lemon juice and the perfect blend of seasonings, each bite is an explosion of flavors. Plus, it’s versatile—whether you’re serving it for a dinner party or a quiet night in, this bisque is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 celery stalk, finely chopped
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1 carrot, peeled and finely chopped
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1/4 cup all-purpose flour
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4 cups seafood or chicken broth
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1 cup heavy cream
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1 cup milk
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1/2 pound fresh crab meat
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1/2 pound shrimp, peeled and deveined
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1 tablespoon tomato paste
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1 teaspoon Old Bay seasoning
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Salt and pepper, to taste
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2 tablespoons chopped fresh parsley
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2 tablespoons lemon juice
Directions
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In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot, and sauté until the vegetables are tender, about 5-7 minutes.
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Stir in the flour and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
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Gradually whisk in the seafood or chicken broth, then bring the mixture to a boil. Reduce the heat and let it simmer until slightly thickened, about 10 minutes.
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Add the heavy cream, milk, crab meat, shrimp, tomato paste, and lemon juice. Stir to combine and continue to simmer until the shrimp are cooked through and the flavors have melded, about 10-15 minutes.
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Season the bisque with Old Bay seasoning, salt, and pepper. Taste and adjust the seasoning as needed.
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Remove the pot from heat and let the bisque cool slightly. Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
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Reheat the bisque gently if needed, then ladle it into bowls. Garnish with fresh chopped parsley before serving.
Servings and timing
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Servings: 4-6 servings
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Prep Time: 15 minutes
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Cook Time: 30-35 minutes
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Total Time: 45-50 minutes
Variations
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Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce will add a warm, zesty kick.
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Additional Seafood: For a more luxurious bisque, add lump crab meat or scallops along with the shrimp.
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Dairy-Free: Substitute the heavy cream with coconut milk for a lighter, dairy-free version without sacrificing creaminess.
Storage/Reheating
Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to maintain its creamy texture. If it thickens too much after refrigerating, add a little extra milk or broth to reach the desired consistency.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw and peel them before adding them to the bisque.
2. Can I make this bisque in advance?
Yes, this bisque can be made ahead and stored in the refrigerator for up to 3 days. Just reheat it gently before serving.
3. Can I substitute the crab meat?
If you can’t find fresh crab meat, you can substitute it with more shrimp or use other shellfish like lobster or scallops.
4. What can I serve with this bisque?
This bisque pairs wonderfully with a side salad, crusty bread, or roasted vegetables.
5. Can I use a regular blender instead of an immersion blender?
Yes, if you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth.
6. Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut milk for a dairy-free version.
7. How can I thicken the bisque?
If your bisque is too thin, you can let it simmer for a few more minutes to reduce and thicken. Alternatively, you can blend in a bit more flour or cornstarch.
8. Can I freeze this bisque?
Yes, you can freeze the bisque for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove.
9. What other spices can I add to this bisque?
Feel free to experiment with spices like paprika, thyme, or bay leaves to enhance the flavor profile of the bisque.
10. Can I make this bisque without the lemon juice?
Yes, you can omit the lemon juice if you prefer a slightly less tangy flavor. However, it helps brighten the dish and balance the richness.
Conclusion
This creamy crab and shrimp seafood bisque is a delightful treat that combines the best of the sea with rich, creamy flavors. Whether you’re serving it for a special occasion or simply craving something indulgent, this bisque is sure to impress. Easy to make, versatile, and absolutely delicious, it’s a perfect dish to add to your recipe repertoire.
Creamy Crab and Shrimp Seafood Bisque
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 4-6 servings
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: American, Coastal
- Diet: Gluten Free
Description
This creamy crab and shrimp seafood bisque offers the perfect balance of rich seafood flavors and velvety creaminess, ideal for special occasions or a cozy night in. Packed with tender crab and shrimp, a splash of lemon juice, and a blend of seasonings, every spoonful transports you to coastal kitchens. It’s an elegant yet easy dish to impress any guest or satisfy your seafood cravings.
Ingredients
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1 cup milk
1/2 pound fresh crab meat
1/2 pound shrimp, peeled and deveined
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
Instructions
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In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot, sautéing for 5-7 minutes until the vegetables are tender.
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Stir in the flour and cook for 2 minutes, constantly stirring to remove the raw flour taste.
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Gradually whisk in the seafood or chicken broth, then bring to a boil. Reduce heat and simmer for 10 minutes until slightly thickened.
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Add the heavy cream, milk, crab meat, shrimp, tomato paste, and lemon juice. Stir and simmer for 10-15 minutes, allowing the shrimp to cook and the flavors to meld.
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Season with Old Bay seasoning, salt, and pepper, adjusting to taste.
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Let the bisque cool slightly, then use an immersion blender to puree to your desired consistency. Alternatively, blend in batches in a countertop blender.
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Reheat gently if needed, then serve in bowls, garnished with fresh parsley.
Notes
Spice things up with a pinch of cayenne or hot sauce.
To make it dairy-free, substitute the heavy cream with coconut milk.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
