🦀🍤 Creamy Crab & Shrimp Seafood Bisque
Rich, velvety, and restaurant-style — perfect for special dinners or holidays.
🛒 Ingredients (Serves 4–6)
- 2 tbsp butter
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup half-and-half (optional for extra richness)
- ½ lb (225 g) shrimp, peeled, deveined, chopped
- ½ lb (225 g) lump crab meat (picked over for shells)
- 1 tbsp tomato paste
- ½ tsp paprika
- ¼ tsp cayenne (optional)
- 1 tsp Old Bay seasoning
- Salt & black pepper to taste
- 1 tbsp sherry or white wine (optional but recommended)
- Fresh parsley for garnish
👩🍳 Instructions
1️⃣ Sauté aromatics
In a pot over medium heat, melt butter. Add onion and celery; cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.
2️⃣ Make the roux
Sprinkle in flour and stir constantly for 1–2 minutes (don’t brown too much).
3️⃣ Add liquids
Whisk in broth slowly until smooth. Stir in tomato paste, paprika, cayenne, and Old Bay. Simmer 5–8 minutes until slightly thickened.
4️⃣ Blend (optional but classic)
For ultra-smooth bisque, blend with an immersion blender, then return to low heat.
5️⃣ Add seafood & cream
Stir in cream, shrimp, and crab. Simmer gently 5–7 minutes until shrimp are pink and cooked through.
Add sherry/wine at the end.
6️⃣ Season & serve
Adjust salt and pepper. Garnish with parsley and a small drizzle of cream.
🧈 Flavor Boost Tips
- Add a splash of lemon juice for brightness
- Use shrimp shells to make a quick homemade broth for deeper flavor
- Stir in a knob of butter at the end for silky finish
🍞 Serve With
- Crusty bread
- Oyster crackers
- Side salad
If you’d like, I can also share:
- A lighter version
- Slow cooker method
- Lobster bisque variation
- A make-ahead / freezer-friendly guide
