a rich and comforting Crab and Shrimp Seafood Bisque recipe — creamy, flavorful, and elegant enough for guests yet simple enough for a cozy dinner. 🦀🍤✨
🦞 Crab and Shrimp Seafood Bisque
Ingredients
For the seafood:
½ lb shrimp, peeled and deveined
½ lb lump crab meat (fresh or canned, drained)
1 tbsp butter
Salt and pepper, to taste
1 tsp Old Bay seasoning (optional)
For the bisque base:
3 tbsp butter
1 small onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely grated or minced
2 cloves garlic, minced
3 tbsp all-purpose flour
3 cups seafood stock (or chicken broth)
1 cup heavy cream
1 cup whole milk
½ cup dry white wine (optional, can use more broth instead)
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp paprika
¼ tsp cayenne pepper (optional, for a little kick)
Salt and pepper, to taste
For garnish (optional):
Chopped fresh parsley or chives
A drizzle of cream or melted butter
🥣 Instructions
Sauté the seafood
In a skillet, melt 1 tablespoon butter over medium heat.
Add shrimp, season with salt, pepper, and Old Bay.
Cook until shrimp are pink and opaque, about 2–3 minutes per side.
Remove shrimp, chop half of them into bite-sized pieces, and set aside with the crab meat.
Build the bisque base
In a large pot, melt 3 tablespoons butter.
Add onion, celery, and carrot. Cook until softened, about 5 minutes.
Stir in garlic and cook 30 seconds more.
Sprinkle in flour, stirring constantly to make a roux (thick paste). Cook for 1–2 minutes.
Add liquids and flavor
Slowly whisk in seafood stock until smooth.
Stir in wine, tomato paste, Worcestershire sauce, paprika, cayenne, salt, and pepper.
Bring to a gentle simmer for 10–15 minutes, stirring occasionally.
Blend for a silky texture
Use an immersion blender (or transfer carefully to a blender) and blend until smooth.
Return to pot and reduce heat to low.
Add cream and seafood
Stir in cream and milk, then add cooked shrimp and crab meat.
Let simmer gently (do not boil) for 5–10 minutes until heated through and slightly thickened.
Taste and finish
Adjust seasoning to taste with salt, pepper, or a touch more Old Bay.
Garnish each bowl with chopped parsley and a drizzle of cream or melted butter.
🍞 Serving Suggestions
Serve hot with:
Toasted French bread or garlic crostini
A fresh green salad
A squeeze of lemon for brightness