Crab and Shrimp Seafood Bisque recipe that’s perfect for a cozy meal:
Ingredients (serves 4-6)
2 tbsp butter
1 small onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
3 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup dry white wine (optional)
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 tsp cayenne pepper (optional, for heat)
1 cup cooked shrimp, peeled and chopped
1 cup lump crab meat
2 tsp lemon juice
Fresh parsley, chopped for garnish
Instructions
Sauté the aromatics:
In a large pot, melt the butter over medium heat. Add onion, celery, carrot, and garlic. Cook until softened, about 5-7 minutes.
Make the roux:
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This will help thicken the bisque.
Add liquid:
Slowly whisk in the seafood stock and white wine (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
Blend (optional):
For an extra-smooth bisque, carefully blend the mixture with an immersion blender or in batches in a regular blender until creamy.
Add cream and seasoning:
Stir in the heavy cream, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for another 5 minutes.
Add seafood:
Gently fold in the shrimp and crab meat. Simmer for 3-4 minutes until the seafood is warmed through.
Finish with lemon:
Stir in the lemon juice for brightness. Taste and adjust seasoning as needed.
Serve:
Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or garlic toast.
💡 Tip: For deeper flavor, you can roast shrimp shells with a little oil and simmer them in stock before adding cream—it gives the bisque a rich seafood depth.
