Creamy Crab and Shrimp Seafood Bisque
There’s something magical about a warm, creamy bowl of seafood bisque. It’s rich, comforting, and full of delicious flavors that make you feel like you’re dining at a fancy seaside restaurant. But here’s the best part—you don’t need a chef’s skills to make this dish at home! This crab and shrimp seafood bisque is easy to prepare and packed with fresh seafood goodness.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Cutting Board and Knife
- Measuring cups and spoons
- Whisk
- Ladle
Ingredients
For the Bisque Base:
- 4 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup dry white wine optional, but adds great flavor
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon cayenne pepper optional, for a little heat
For the Seafood:
- ½ pound shrimp peeled, deveined, and chopped into small pieces
- ½ pound lump crab meat fresh or canned, drained
For Garnish and Serving:
- 2 tablespoons chopped fresh parsley
- Crusty bread or oyster crackers for dipping
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Make the Roux (Thickening Base)
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about a minute. This helps thicken the bisque.
Step 3: Add the Liquids and Seasonings
- Slowly pour in the seafood stock (or chicken broth) while whisking to prevent lumps.
- Add the white wine (if using), Old Bay seasoning, smoked paprika, salt, and cayenne pepper.
- Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally.
Step 4: Make It Creamy
- Lower the heat and stir in the heavy cream and whole milk. Let the bisque simmer gently for another 5 minutes.
Step 5: Cook the Seafood
- Add the chopped shrimp and crab meat, stirring gently. Let them cook in the hot bisque for about 3-4 minutes, just until the shrimp turns pink and the crab is heated through.
Step 6: Serve and Enjoy!
- Taste and adjust seasoning if needed. If the bisque is too thick, you can add a little more stock or milk.
- Serve hot, garnished with fresh parsley and a side of crusty bread or crackers for dipping.
Notes
Nutritional Value (Per Serving)
- Calories: ~350-400 kcal
- Protein: ~18g
- Carbohydrates: ~15g
- Fat: ~25g
- Saturated Fat: ~13g
- Cholesterol: ~120mg
- Sodium: ~700mg
- Fiber: ~1g
- Sugar: ~4g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.