Creamy Crab And Shrimp Bisque (Printable Version)
Velvety bisque loaded with tender crab and shrimp, ideal for cozy evenings.
# What You Need:
→ Seafood
01 - 8 oz lump crab meat
02 - 8 oz large shrimp, peeled, deveined, and chopped
→ Vegetables & Aromatics
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 1 small carrot, finely chopped
08 - 2 garlic cloves, minced
→ Liquids
09 - 1/4 cup dry sherry or white wine
10 - 3 cups seafood or fish stock
11 - 1 cup heavy cream
12 - 1 cup whole milk
→ Seasonings
13 - 2 tbsp tomato paste
14 - 1 tsp Old Bay seasoning
15 - 1/2 tsp sweet paprika
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1 tbsp fresh parsley, chopped (for garnish)
→ Optional
19 - Lemon wedges, for serving
# How-To Steps:
01 - Melt the butter with the olive oil in a large pot over medium heat. Add the onion, celery, and carrot; sauté until softened, about 6 to 8 minutes.
02 - Stir in the garlic and cook for 1 minute. Add the tomato paste, Old Bay seasoning, and paprika; cook for another 2 minutes, stirring frequently to develop flavor.
03 - Pour in the sherry or wine, scraping any fond from the bottom of the pot. Let simmer for 1 to 2 minutes until slightly reduced.
04 - Add the seafood stock and bay leaf. Bring to a simmer, cover, and cook for 15 minutes to meld the flavors.
05 - Remove and discard the bay leaf. Purée the mixture until completely smooth using an immersion blender, or transfer to a standard blender in batches. Return to the pot if needed.
06 - Stir in the milk and heavy cream. Bring back to a gentle simmer without boiling to prevent curdling.
07 - Add the crab meat and chopped shrimp. Simmer gently for 6 to 8 minutes until the shrimp are pink and cooked through.
08 - Adjust the seasoning with salt and freshly ground black pepper as needed.
09 - Ladle into bowls and garnish with chopped parsley. Serve with lemon wedges on the side if desired.
# Helpful Tips:
01 -
- The texture is so silky it makes people close their eyes after the first spoonful without even realizing it
- It comes together in about an hour but tastes like something from a restaurant with cloth napkins
02 -
- Never let the cream boil after you add it or the bisque will turn grainy and thin instead of silky
- Blending hot soup is dangerous so hold the immersion blender steady and keep it submerged to avoid splashing
03 -
- Picking over the crab meat for shell fragments before adding it saves you from that awful crunch mid spoonful
- Warming your serving bowls in a low oven for ten minutes keeps the bisque hot from first bite to last