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Crab and Shrimp Seafood Bisque

If you're looking for a comforting, creamy, and satisfying seafood dish, then Crab and Shrimp Seafood Bisque is the perfect choice. This rich and flavorful bisque combines the sweetness of lump crab meat and tender shrimp with a velvety base made from seafood stock, cream, and a hint of wine or broth. Whether you're planning a special dinner or simply craving something indulgent, this recipe is a show-stopper. Let’s dive into everything you need to know to make this delicious bisque at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Bisque Base:
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 stalk celery finely chopped
  • 1 small carrot grated
  • 3 tablespoons all-purpose flour
  • 3 cups seafood stock or fish broth
  • 1 cup heavy cream
  • ½ cup dry white cooking wine or additional seafood stock for non-alcoholic versions
For the Seafood:
  • 1 cup lump crab meat
  • 1 cup medium shrimp peeled and deveined
  • ½ teaspoon smoked paprika
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper optional, for heat
For Garnish:
  • Fresh parsley chopped
  • Paprika for sprinkling
  • Crusty bread or oyster crackers

Method
 

1. Preparing the Bisque Base
  1. Sauté the Vegetables: Heat the butter and olive oil in a large pot over medium heat. Add onion, garlic, celery, and grated carrot. Cook until softened, about 5 minutes.
  2. Make the Roux: Sprinkle in the flour and stir constantly for 2-3 minutes to eliminate the raw flour taste.
  3. Add Liquids: Slowly whisk in the seafood stock and white wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.
2. Cooking the Seafood
  1. Season the Bisque: Stir in smoked paprika, Old Bay seasoning, and cayenne pepper. Add salt and pepper to taste.
  2. Cook the Shrimp: Add shrimp to the pot and cook for 3-4 minutes, until they turn pink and opaque.
  3. Add the Crab: Gently fold in the crab meat, being careful not to break the delicate lumps.
3. Finishing the Bisque
  1. Add the Cream: Reduce the heat and stir in the heavy cream. Avoid boiling, as it may cause the cream to curdle.
  2. Adjust Consistency: If the bisque is too thick, thin it with additional seafood stock, one tablespoon at a time.
4. Serving
  1. Ladle the bisque into bowls and garnish with fresh parsley and a sprinkle of paprika.
  2. Serve with crusty bread or oyster crackers for a complete meal.