This creamy crab and shrimp seafood bisque is a warm hug in a bowl! It’s rich and smooth, packed with the goodness of crab and shrimp, and a flavor that’s simply irresistible.
When I make this soup, it feels like I’m wearing a chef’s hat even if I’m in my pajamas! 😂 You can serve it with crusty bread for a cozy meal that warms you right up.
Key Ingredients & Substitutions
Butter: Unsalted butter is the way to go because it allows you to control the salt. If you need a dairy-free option, olive oil works just fine!
Onion: I like using a sweet onion for a milder flavor, but yellow onions also work well. If you’re short on time, shallots can be a nice quick swap.
Seafood Stock: While seafood stock adds depth, you can substitute it with chicken stock if it’s what you have. Homemade stock is great, but store-bought works too!
Half-and-Half/Heavy Cream: Half-and-half gives a lighter texture, while heavy cream makes it richer. You can use whole milk for a lower-fat version, but it won’t be as creamy.
Shrimp and Crab: Fresh is best, but frozen seafood is convenient and just as tasty! If you have a shellfish allergy, you can replace them with cooked chicken or tofu.
Wine: If you prefer not to use wine, you can skip it or use additional seafood stock with a splash of lemon juice for brightness.
How Do I Make a Smooth Roux?
Creating a smooth roux is key for a creamy bisque. To make it, follow these steps:
- Start with medium heat to prevent the butter from burning. Melt the butter before adding the flour.
- Sprinkle flour evenly over the softened vegetables, stirring constantly for about 2 minutes. This keeps the mixture smooth.
- Cook just long enough to remove the raw flour flavor without letting it brown—wait until it’s lightly bubbly!
This roux will enhance the richness of your bisque, making it velvety and delicious!
Creamy Crab And Shrimp Seafood Bisque
Ingredients You’ll Need:
For The Bisque:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 1/2 cup carrot, finely chopped
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish stock (can substitute with chicken stock)
- 1 cup half-and-half or heavy cream
- 1/2 cup dry white wine (optional)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 8 oz cooked shrimp, peeled and deveined
- 8 oz lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon fresh lemon juice
For Serving:
- Crusty bread or toasted baguette slices
How Much Time Will You Need?
This delicious bisque takes about 15 minutes to prepare and approximately 20 minutes to cook. In total, you’ll need around 35 minutes to whip up this delightful dish, which is perfect for a cozy dinner!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, celery, and carrot. Sauté them until they’re soft and translucent, which should take about 5-7 minutes. This is where the flavor begins to build!
2. Add the Aromatics:
Once the vegetables are ready, toss in the minced garlic. Cook for another minute until it gets fragrant—you want those lovely garlic smells wafting through your kitchen!
3. Create the Roux:
Next, sprinkle the flour over the soft vegetables, stirring constantly to make a roux. Cook this for about 2 minutes, being careful not to let it brown. The roux will help thicken and add richness to your bisque.
4. Whisk in the Stock:
Slowly whisk in the seafood stock and white wine (if you’re using it). Keep an eye out for lumps by stirring well. Bring the mixture to a gentle simmer, and let it cook until it thickens slightly—this should take around 10 minutes.
5. Add Cream and Spices:
Now it’s time to stir in the half-and-half (or heavy cream), smoked paprika, cayenne pepper, and seasoning with salt and pepper. Taste it to see if you’d like to adjust the flavors!
6. Incorporate the Seafood:
Gently add the cooked shrimp and crab meat to the pot, folding them in carefully. Allow the bisque to simmer for another 5 minutes. This lets all the flavors meld together and warms the seafood through.
7. Finish with Freshness:
Stir in the fresh lemon juice and chopped parsley for that final touch of brightness. It adds a lovely fresh flavor!
8. Serve and Enjoy:
Ladle the warm bisque into bowls and garnish with extra parsley and a sprinkle of paprika or cayenne for a pop of color. Serve it hot with crusty bread or toasted baguette slices on the side for dipping. Enjoy your creamy seafood delight!
This luscious, creamy bisque is perfect for any occasion, whether it’s a fancy dinner or a comforting night in!
Can I Use Frozen Seafood for This Bisque?
Yes, frozen shrimp and crab meat work well in this recipe! Just make sure to thaw them completely before adding them to the bisque. You can thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water.
What Can I Substitute for Seafood Stock?
If you don’t have seafood stock on hand, chicken stock is a suitable substitute. It will slightly alter the flavor, but it will still create a delicious bisque. Vegetable stock can also work for a lighter version.
How Do I Store Leftovers?
Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally until heated through.
Can I Make This Bisque Ahead of Time?
Absolutely! You can prepare the bisque ahead by following all the steps except adding the seafood. Allow it to cool completely, then store it in the fridge. When you’re ready to serve, reheat it and add the shrimp and crab meat just before serving.