Creamy Crab and Shrimp Seafood Bisque
A luxurious bisque combining lump crab meat and tender shrimp in a rich, creamy broth.
Ingredients
Base Ingredients
- ¼ cup butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- ¼ cup all-purpose flour Can substitute with cornstarch for gluten-free.
- 3 cups seafood stock Can substitute with vegetable stock or chicken broth.
- 2 tablespoons tomato paste
- 1 tablespoon Old Bay seasoning
- 1 cup heavy cream Replace with coconut milk for a lighter version.
Seafood Ingredients
- 8 ounces lump crab meat Use the freshest available.
- 8 ounces shrimp, peeled and deveined Fresh or frozen is acceptable; thaw completely if frozen.
Garnishing Ingredients
- 2 tablespoons fresh parsley, chopped For garnish.
- Salt and pepper, to taste Adjust seasoning based on preference.
Instructions
Preparation
- Gather all your ingredients, finely chop the onion and celery, and mince the garlic.
Cooking the Base
- Melt the butter in a large Dutch oven over medium heat. Add the chopped onion, garlic, and celery. Cook for about 5 minutes.
Creating the Roux
- Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to form a roux.
Adding Seafood Stock
- Slowly whisk in the seafood stock, then add the tomato paste and Old Bay seasoning.
Simmering
- Allow the mixture to simmer for about 10 minutes.
Blending
- Blend the mixture using an immersion blender or a countertop blender until smooth. Return to low heat.
Incorporating Cream
- Stir in the heavy cream and keep warm.
Adding Seafood
- Gently fold in the lump crab meat and shrimp, allowing to simmer for 5-7 minutes.
Seasoning
- Taste the bisque and season with salt and pepper.
Serving
- Ladle the bisque into bowls and garnish with chopped parsley.
Notes
Storage: Store leftover bisque in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop, adding water or stock if thickened.