🦞 Creamy Crab & Shrimp Seafood Bisque
🌊 Description
This Creamy Crab and Shrimp Seafood Bisque is an elegant, restaurant-style soup that’s surprisingly simple to make at home. With tender shrimp, sweet lump crab, and a buttery cream base infused with garlic and onion, it’s the ultimate cozy meal for seafood lovers. Perfect for holidays, date nights, or anytime you crave something rich and indulgent.
🍤 Ingredients
Seafood:
- ½ lb shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat, shells removed
Base:
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- ½ cup milk (or half-and-half)
- ¼ cup dry white wine (optional but adds depth)
Seasonings:
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- Salt & pepper to taste
- Pinch of cayenne (optional for heat)
Garnish (optional):
- Fresh chopped parsley or chives
- A drizzle of cream or a sprinkle of paprika on top
👩🍳 Instructions
- Sauté Aromatics:
In a large pot, melt butter over medium heat. Add onion and cook until soft and translucent (about 3–4 minutes). Add garlic and sauté another 30 seconds until fragrant. - Make the Roux:
Stir in flour and cook for 1 minute, whisking constantly. This helps thicken the bisque later. - Add Liquids:
Slowly whisk in seafood stock, then add white wine (if using), cream, and milk. Stir well until smooth and slightly thickened. - Season:
Add Old Bay, paprika, cayenne, salt, and pepper. Let simmer gently (do not boil) for 5–7 minutes to blend flavors. - Add Seafood:
Stir in chopped shrimp and crab meat. Simmer another 5–7 minutes, or until shrimp are pink and cooked through. - Finish:
Taste and adjust seasoning. For an extra smooth texture, you can blend half the soup and return it to the pot. - Serve:
Ladle into bowls, garnish with parsley or a swirl of cream, and serve hot with crusty bread or oyster crackers.
📝 Notes
- Don’t let the bisque boil after adding cream — it can curdle. Keep it at a gentle simmer.
- You can use pre-cooked seafood; just add it in the last few minutes to warm through.
- Substitute lobster or scallops for a luxurious variation.
💡 Tips
- Homemade seafood stock (made from shrimp shells or fish bones) adds incredible flavor.
- For a thicker bisque, stir in an extra teaspoon of flour or a splash of cream cheese.
- Want extra flavor? Add a splash of brandy or sherry before serving — just like in classic French bisques.
- Serve with garlic toast or buttery baguette slices for dipping.
🍽 Servings
Makes 4 servings (about 1½ cups each).
🧾 Nutritional Info (per serving, approximate)
- Calories: 380
- Protein: 24g
- Fat: 25g
- Carbs: 10g
- Fiber: 1g
- Sodium: 680mg
🌱 Benefits
- Shrimp & Crab: High in lean protein and omega-3 fatty acids, supporting heart and brain health.
- Garlic & Onion: Boost immunity and add natural flavor depth.
- Cream & Butter: Provide a comforting, rich texture (and indulgence in moderation!).
- Old Bay & Paprika: Add antioxidants and spice without extra calories.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Make it up to 1 day ahead and reheat gently over low heat. Avoid boiling once cream is added.
Q: Can I freeze seafood bisque?
A: It’s best fresh, but you can freeze it before adding the cream. Reheat and stir in cream before serving.
Q: Can I make it lighter?
A: Use half-and-half instead of cream and 1 tbsp butter instead of 4 — still creamy, just lighter.
Q: What can I serve it with?
A: Crusty French bread, salad, or roasted asparagus pairs beautifully.
Q: Can I use imitation crab?
A: Yes, though the flavor won’t be as rich. It’s a budget-friendly substitute for real crab.