Crab and Shrimp Seafood Bisque Recipe

Here’s a rich, creamy, and indulgent Crab and Shrimp Seafood Bisque recipe — perfect for a cozy dinner or special occasion. It’s loaded with sweet crab meat, tender shrimp, and infused with a deep seafood flavor in a velvety smooth soup base.

---

🦀🦐 Crab and Shrimp Seafood Bisque

🧾 Ingredients (Serves 4–6)

Seafood:

• 1/2 lb shrimp, peeled, deveined, chopped (reserve a few whole for garnish, optional)

• 1/2 lb lump crab meat (real, not imitation)

• Optional: 1 tbsp seafood stock concentrate or seafood bouillon for deeper flavor

Base:

• 4 tbsp unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 celery stalks, finely chopped

• 2 tbsp all-purpose flour (for thickening)

• 1/4 cup dry white wine (or seafood stock if avoiding alcohol)

• 2 cups seafood stock or chicken broth

• 1 cup heavy cream

• 1 cup whole milk

• 1/2 cup tomato paste (or 1/3 cup tomato sauce for milder flavor)

• 1/4 tsp smoked paprika

• 1/4 tsp cayenne pepper (optional, for heat)

• Salt & pepper, to taste

• 1 tbsp fresh lemon juice

• 1 tsp Worcestershire sauce

• Fresh parsley or chives, for garnish

---

👩‍🍳 Instructions

1. Sauté aromatics:

   • In a large pot, melt butter over medium heat.

   • Add onion, celery, and garlic. Cook until soft and fragrant, about 5–6 minutes.

2. Build the roux:

   • Sprinkle in flour and stir well to coat the veggies.

   • Cook for 1–2 minutes, stirring constantly, to eliminate raw flour taste.

3. Deglaze & simmer:

   • Pour in the white wine (or seafood stock), scraping up any browned bits.

   • Stir in seafood stock, tomato paste, smoked paprika, cayenne, Worcestershire sauce, salt, and pepper.

   • Bring to a simmer and let cook for about 10 minutes.

4. Add cream and milk:

   • Reduce heat to low and stir in the cream and milk. Heat gently — do not boil.

5. Add seafood:

   • Stir in chopped shrimp and simmer for 3–4 minutes until shrimp are just pink and cooked through.

   • Gently fold in the crab meat and lemon juice. Cook 1–2 more minutes until heated through.

6. Blend (optional for silky texture):

   • If you prefer a smooth bisque, use an immersion blender to blend part or all of the soup before adding seafood. For a chunkier version, skip this step.

7. Finish & serve:

   • Taste and adjust seasoning. Serve hot, garnished with fresh herbs, a drizzle of cream, and a few whole shrimp or a sprinkle of crab on top.

---

🍞 Serving Ideas:

• Serve with toasted baguette, garlic bread, or crusty sourdough.

• Add a green salad for a complete meal.

• Optional: drizzle with sherry cream or top with a butter-poached shrimp for a restaurant-style finish.

---

Would you like a low-carb, dairy-free, or slow cooker version of this bisque?