This creamy crab and shrimp bisque brings the taste of the ocean to your bowl! With fresh seafood and a rich, velvety texture, it’s a cozy meal for any day.
I love how easy and comforting this soup is. Just mix everything together and let it simmer—perfect for chilly nights or when you want to impress guests!
Key Ingredients & Substitutions
Butter: This is key for the bisque base. If you’re looking for a lighter option, you can substitute with olive oil or vegan butter. I love the richness that butter brings, but oil works well too!
Seafood Stock: A great base for flavor. If you don’t have seafood stock, you can use clam juice or fish stock. Vegetable stock could be a lighter alternative, though it may change the flavor a bit.
Heavy Cream: This gives the bisque its creamy texture. For a healthier choice, you might try half-and-half or coconut milk, but the flavor will vary. Almond milk will also work, but the creaminess won’t be as rich.
White Wine: It adds a beautiful depth. If you want a non-alcoholic option, replace it with extra seafood stock or a splash of lemon juice for acidity.
Crab and Shrimp: Fresh is best, but feel free to use frozen seafood if that’s all you have. I’ve used mixed seafood for a fun twist, and it’s always tasty!
How Do I Make a Velvety Roux for My Bisque?
Creating a roux is crucial for a creamy texture. Here’s how to do it:
- Start with melted butter in a pot over medium heat.
- Add your chopped onions, garlic, celery, and carrot. Sauté until soft but not browned (about 5-7 minutes).
- Sprinkle the flour over your veggies, stirring constantly for 2-3 minutes.
- This mixture should become paste-like. Keep cooking for a gentle golden look, but don’t let it brown.
This roux thickens your bisque and gives it that luxurious feel. Remember, patience is key—don’t rush it!
Creamy Crab and Shrimp Seafood Bisque
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or clam juice or fish stock)
- 1/2 cup dry white wine
For the Creamy Elements:
- 1 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
For the Seafood:
- 8 ounces lump crab meat, picked over for shells
- 8 ounces shrimp, peeled, deveined, and chopped
For Garnishing:
- Fresh chives or parsley, chopped
- Optional: fresh lobster or crab claw meat for garnish
- French bread or crusty rolls, for serving
How Much Time Will You Need?
This delicious bisque takes about 15 minutes to prepare and approximately 30 minutes to cook, making a total of about 45 minutes from start to finish. It’s a comforting dish that’s great for impressing family and friends!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot over medium heat, melt the butter. Add the finely chopped onion, celery, carrot, and minced garlic. Sauté these veggies until they are soft and translucent, which usually takes around 5-7 minutes.
2. Make the Roux:
Sprinkle the flour over the softened vegetables and stir constantly for about 2-3 minutes to create a roux. Be careful not to let it brown, as we want a light color for our bisque!
3. Add the Liquid:
Slowly whisk in the seafood stock and white wine, making sure to keep it smooth. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. Stir occasionally until it thickens.
4. Stir in the Cream:
Add the heavy cream, smoked paprika, cayenne pepper, salt, and freshly ground black pepper to the pot. Stir everything well and let it simmer for another 5-7 minutes.
5. Fold in Seafood:
Gently fold in the lump crab meat and chopped shrimp. Let it simmer for about 3-5 minutes until the seafood is cooked through and heated. Make sure not to overcook the seafood to keep it tender!
6. Taste and Adjust:
Taste your bisque and adjust the seasoning if necessary. You can add more salt, pepper, or even additional spices depending on your preference!
7. Serve and Garnish:
Serve the hot bisque in bowls, garnished with fresh chives or parsley. If you want to impress, add some fresh lobster or crab claw meat on top for a stunning presentation.
8. Enjoy with Bread:
Don’t forget to serve it with slices of toasted French bread or crusty rolls on the side. Perfect for dipping!
Enjoy your rich and luscious creamy crab and shrimp seafood bisque!
Can I Use Leftover Seafood in This Bisque?
Absolutely! If you have leftover cooked seafood, like lobster or scallops, feel free to throw those in when you add the crab and shrimp. Just make sure everything is diced into small pieces and heated through!
Can I Make This Bisque in Advance?
Yes, you can! Prepare the bisque up to the point of adding the seafood, then refrigerate for up to 2 days. When ready to serve, reheat gently on the stove and fold in the seafood just before serving to avoid overcooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally until heated through.
Can I Freeze the Bisque?
While it’s possible to freeze this bisque, be aware that the cream and seafood may change texture once thawed. If you plan to freeze it, try to freeze it before adding the seafood. Defrost in the fridge overnight and reheat before adding fresh seafood.