Description

This creamy Crab and Shrimp Seafood Bisque is a rich, comforting soup featuring succulent crab meat and shrimp simmered in a seasoned, creamy broth made with seafood stock, heavy cream, and a touch of white wine. Enhanced with smoked paprika, Old Bay seasoning, and a hint of cayenne pepper, this bisque is perfect as an elegant appetizer or a satisfying main dish, served alongside crusty bread or oyster crackers.

Ingredients

Scale

Base Ingredients

3 tbsp unsalted butter
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 small carrot, grated
3 tbsp all-purpose flour

Liquids

3 cups seafood stock or fish broth
1 cup heavy cream
½ cup dry white cooking wine (or additional seafood stock)

Seafood

1 cup lump crab meat
1 cup medium shrimp, peeled and deveined

Seasonings & Garnishes

½ tsp smoked paprika
½ tsp Old Bay seasoning
¼ tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Paprika for sprinkling (optional)

Serving Suggestions

Crusty bread or oyster crackers (for serving)

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Instructions

Sauté the Aromatics: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Create the Roux: Stir in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly. This will form a light golden paste which will help thicken the bisque.
Add the Liquid Base: Gradually whisk in the seafood stock, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing it to thicken slightly. Then stir in the heavy cream and white wine (or additional seafood stock if preferred).
Season the Bisque: Add smoked paprika, Old Bay seasoning, cayenne pepper (if using), and salt and freshly ground black pepper to taste. Let the bisque simmer for another 10 minutes, stirring occasionally to meld the flavors.
Cook the Seafood: Gently fold in the lump crab meat and peeled, deveined shrimp. Cook for about 5 minutes or until the shrimp turn pink and opaque, and the seafood is heated through.
Final Touches and Serving: Taste and adjust seasoning as needed. Serve the bisque hot, garnished with chopped fresh parsley and a light sprinkle of paprika if desired. Accompany with crusty bread or oyster crackers for a complete meal.

Notes

Use fresh or high-quality seafood stock for the richest flavor.
The cayenne pepper is optional and can be adjusted for preferred heat level.
If you prefer a smoother bisque, you can strain the soup before adding the seafood.
Use dry white wine suitable for cooking to avoid overpowering alcohol taste.
Leftovers keep well in the refrigerator for up to 2 days and reheat gently on the stove.