Description
Seafood Bisque – Creamy Crab and Shrimp Recipe delivers a luxurious, velvety soup bursting with sweet lump crab meat and plump, tender shrimp. Aromatic vegetables are sautéed in butter to form the flavorful base, then simmered with a splash of sherry and seafood stock. Heavy cream gives it a rich finish, while Old Bay seasoning and a bay leaf infuse classic seafood warmth. A comforting, elegant dish for any occasion.
Ingredients
- 1/2 lb fresh or canned lump crab meat
- 1/2 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry sherry
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrot. Sauté until vegetables are soft, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir to form a roux. Cook for 2-3 minutes, stirring constantly.
- Slowly pour in the dry sherry, stirring to deglaze the pan.
- Add the seafood stock (or chicken broth), Old Bay seasoning, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Simmer for 10 minutes. Remove the bay leaf.
- Stir in heavy cream and bring back to a low simmer.
- Add shrimp and cook until just pink, 3-4 minutes.
- Gently fold in the crab meat and heat through, 2-3 minutes. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
For substitutions, use imitation crab meat or canned shrimp if fresh seafood isn’t available. Substitute half-and-half for a lighter bisque. The bisque can be made a day ahead; refrigerate and gently reheat, but avoid boiling once the cream is added to prevent curdling. Store leftovers in an airtight container for up to 3 days. If the bisque is too thick, thin with additional stock; if too thin, simmer to reduce. If seafood overcooks, it may become rubbery—add near the end and monitor closely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410
- Sugar: 7g
- Sodium: 960mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 190mg