Crab and Shrimp Seafood Bisque Recipe

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Silky, rich, and bursting with ocean flavor, this Crab and Shrimp Seafood Bisque is a heartwarming bowl of coastal comfort. Each spoonful is layered with tender pieces of crab meat and plump shrimp swimming in a velvety broth kissed with cream, butter, and just the right balance of spices. It’s a dish that feels indulgent yet surprisingly easy to prepare at home.

Perfect for chilly evenings or special gatherings, this bisque elevates a humble seafood soup into something unforgettable. With a texture that glides across the palate and seafood so fresh it practically melts in your mouth, it’s the kind of dish that draws everyone to the table with eager anticipation.

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Ingredients for this Crab and Shrimp Seafood Bisque Recipe

• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lump crab meat
• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup dry white wine (optional)
• 1 tablespoon tomato paste
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• 1 bay leaf
• Juice of 1/2 lemon

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Step 1: Sauté Aromatics

In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Roux

Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a smooth paste. Let the roux cook for 2-3 minutes to eliminate the raw flour taste.

Step 3: Add Liquids and Seasonings

Gradually whisk in the seafood stock until smooth. Stir in the tomato paste, white wine (if using), paprika, cayenne pepper, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

Step 4: Add Dairy and Seafood

Lower the heat and slowly add the cream and milk, stirring constantly. Add the shrimp and crab meat and simmer until the shrimp are pink and fully cooked, about 5-7 minutes.

Step 5: Finish and Serve

Remove the bay leaf. Stir in lemon juice and chopped parsley. Taste and adjust seasoning as needed. Serve hot, garnished with additional parsley if desired.

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Storage Instructions

Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring frequently. Avoid boiling, as this can cause the dairy to separate.

To freeze, allow the bisque to cool completely. Transfer to freezer-safe containers and store for up to 2 months. Thaw in the refrigerator overnight before reheating slowly.

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Estimated Nutrition

(Per serving, based on 6 servings)

• Calories: 360
• Protein: 22g
• Fat: 26g
• Carbohydrates: 10g
• Fiber: 0g
• Sugar: 2g
• Sodium: 680mg

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Frequently Asked Questions

What kind of crab meat should I use?

Lump crab meat is preferred for its texture and flavor, but claw meat or imitation crab can also work in a pinch.

Can I substitute the seafood stock?

Yes, chicken stock is a good alternative, though it will slightly alter the flavor.

Is it necessary to add wine?

No, the wine is optional but adds depth to the bisque. You can leave it out without compromising the taste.

How can I make this bisque spicier?

Add a bit more cayenne pepper or a dash of hot sauce to increase the heat level.

Can I use frozen shrimp?

Absolutely. Just make sure they are fully thawed and patted dry before adding them to the bisque.

What’s the best way to thicken the bisque?

The roux (butter and flour mixture) naturally thickens the bisque. If needed, a cornstarch slurry can be used at the end.

Can I make this bisque ahead of time?

Yes, prepare the bisque a day in advance and reheat gently. The flavors actually deepen overnight.

What should I serve with it?

A crusty baguette or a simple green salad makes an excellent pairing.

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