This creamy crab and shrimp seafood bisque is a cozy hug in a bowl! With tender crab and shrimp swimming in a rich, velvety broth, it’s perfect for special occasions or just because.
Honestly, whether it’s a chilly day or you’re just feeling fancy, this soup warms you right up. I love to serve it with crunchy bread for dipping—yum! 🦀🍤
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect for this dish as it allows you to control the salt levels. If you’re looking for a healthier option, you can use olive oil instead, which also adds a nice flavor.
Seafood Stock: Seafood stock gives the bisque a deep, rich flavor. If you can’t find it, a good-quality fish broth or homemade vegetable broth can work well too. Just be mindful to season to taste.
White Wine: Dry white wine adds acidity and brightness. If you prefer not to use alcohol, substitute with extra seafood stock or a splash of lemon juice for a bit of tang.
Heavy Cream: This creates the creamy texture of the bisque. For a lighter version, you could use half-and-half or coconut milk, though it will change the flavor slightly.
Cayenne Pepper: This adds a little kick! If you’re not a fan of spicy, you can omit it or replace it with a dash of smoked paprika for a different flavor.
How Do I Get My Bisque Smooth and Creamy?
A key step for a silky bisque is creating a roux and blending the soup. Here’s how to nail it:
- After sautéing the veggies, sprinkle flour evenly and stir for 2 minutes to eliminate the raw taste.
- When adding the seafood stock, whisk continuously to prevent lumps. This helps achieve a smooth consistency.
- Using an immersion blender allows you to puree the soup right in the pot. If using a regular blender, let it cool slightly first to avoid splatters.
Remember to keep the heat low when stirring in the cream to prevent it from curdling. Achieving that creamy texture is all about patience and gentle heat!
How to Make Creamy Crab And Shrimp Seafood Bisque
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish broth
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- Salt and freshly ground black pepper to taste
- 8 oz cooked shrimp, peeled and chopped
- 8 oz cooked crab meat, picked over for shells
- Fresh parsley, chopped for garnish
- Lemon wedges for serving (optional)
How Much Time Will You Need?
This delicious bisque takes about 30 minutes to prepare, including cooking and blending time. Just a little patience, and you’ll have a comforting bowl of creamy goodness ready in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, celery, and carrot. Sauté everything together until the vegetables are soft and translucent, which should take about 6-8 minutes. This step builds a wonderful flavor base for your bisque!
2. Create the Roux:
Sprinkle the flour evenly over the sautéed vegetables and stir continuously for about 2 minutes. This helps to eliminate any raw flour taste and forms a roux that thickens your bisque.
3. Add Liquid and Simmer:
Slowly whisk in the seafood stock and white wine, making sure there are no lumps. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together and thickens the soup.
4. Purée the Soup:
Using an immersion blender, carefully puree the soup until smooth. If you don’t have one, you can use a regular blender by letting it cool slightly, blending in batches, then returning it to the pot.
5. Add Cream and Seasonings:
Stir in the heavy cream, paprika, and cayenne pepper, and let it simmer for an additional 5 minutes on low heat. Be sure to taste and adjust the seasoning with salt and pepper as needed.
6. Add the Seafood:
Gently fold in the cooked shrimp and crab meat, heating them through for about 3 minutes. Just remember to avoid overcooking so that the seafood stays nice and tender!
7. Serve and Enjoy:
Ladle the bisque into bowls, and garnish with fresh parsley. If you like, serve with lemon wedges on the side for a bright pop of flavor and some crusty bread for dipping. Enjoy your luxurious, creamy seafood delight!
Can I Use Fresh Seafood Instead of Cooked?
Yes, you can use fresh shrimp and crab! Just make sure to cook the shrimp until they’re pink and opaque before adding them to the bisque, and cook any crab meat until heated through but tender. Adjust the cooking time as fresh seafood will take a bit longer.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring regularly to prevent the cream from curdling. Avoid microwaving if possible, as it may change the texture of the bisque.
Can I Make This Bisque Dairy-Free?
Yes! To make it dairy-free, replace the heavy cream with coconut milk or a dairy-free cream alternative. You might want to add a splash of lemon juice for acidity to balance the flavors, as coconut milk has a sweeter profile.
What Should I Serve with This Bisque?
This bisque pairs beautifully with crusty bread or garlic bread for dipping. A simple side salad with a light vinaigrette can also complement the richness of the bisque. For a fancy touch, consider serving it with a glass of white wine!
