Crab & Shrimp Seafood Bisque 🦀🍤 (OMG-Good, Don’t Lose This!)
Rich, creamy, cozy, and restaurant-level—this bisque is pure comfort. Perfect for special dinners or when you want to impress with minimal stress.
🧾 Ingredients
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
½ cup dry white wine (optional, but amazing)
3 cups seafood stock (or chicken stock)
1 cup heavy cream
½ cup half-and-half (or milk)
½ lb raw shrimp, peeled, deveined & chopped
½ lb lump crab meat (picked clean)
1 tsp Old Bay seasoning
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt & black pepper, to taste
1 tsp Worcestershire sauce
1 tsp lemon juice
Garnish (optional but chef-y): fresh parsley, chives, extra crab, drizzle of cream
👩🍳 Instructions
Build the base
In a large pot over medium heat, melt butter with olive oil. Add onion and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.
Thicken it
Sprinkle in flour and whisk constantly for 1 minute (no browning). Stir in tomato paste until smooth.
Deglaze & simmer
Slowly add wine (if using), scraping the bottom. Add seafood stock, Old Bay, paprika, cayenne, Worcestershire, salt, and pepper. Simmer 10 minutes.
Make it creamy
Lower heat and stir in heavy cream and half-and-half. Simmer gently (don’t boil).
Seafood magic
Add shrimp and cook 3–4 minutes until pink. Gently fold in crab meat and lemon juice. Simmer 2–3 more minutes.
Finish & serve
Taste and adjust seasoning. Serve hot with crusty bread or garlic toast.
🔥 Pro Tips
Want it extra smooth? Blend half the soup, then stir back in.
Want it luxury-level? Add 1 tbsp sherry at the end.
Too thick? Splash in warm stock. Too thin? Simmer 5 more minutes.
If you want, I can turn this into a long viral post, a slow-cooker version, or a restaurant copycat style 😏🍲
