Description
A rich and creamy Crab and Shrimp Seafood Bisque that combines tender lump crabmeat and juicy shrimp in a flavorful, silky broth thickened with a buttery roux and enriched with cream and optional dry sherry. This comforting seafood soup is perfect for a special dinner or cozy meal.
Ingredients
Scale
Soup Base
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth
- 1/2 cup dry sherry (optional)
- 1 cup heavy cream
Seafood
- 1/2 pound lump crabmeat, picked over for shells
- 1/2 pound medium shrimp, peeled and deveined
Seasonings & Garnish
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make Roux: Sprinkle the all-purpose flour evenly over the softened onion and garlic. Stir constantly to form a roux and cook until it turns golden brown and emits a nutty fragrance, approximately 2-3 minutes.
- Add Broth and Simmer: Gradually pour in the seafood or chicken broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and allow it to thicken for 5-7 minutes.
- Incorporate Cream and Sherry: Stir in the heavy cream and dry sherry if using. Continue simmering gently for an additional 5 minutes to meld the flavors.
- Add Seafood: Gently fold in the lump crabmeat and peeled, deveined shrimp. Cook until the shrimp turn pink and are fully cooked through, about 3-4 minutes.
- Season and Blend (Optional): Season the bisque with salt and pepper to taste. For a thicker, smoother texture, optionally use an immersion blender to partially puree the soup, blending gently to maintain some chunkiness.
- Serve: Ladle the bisque into bowls, garnish with freshly chopped parsley, and serve hot for a luxurious seafood experience.
Notes
- Dry sherry is optional but adds depth and complexity; omit if preferred or for non-alcoholic version.
- When picking over crabmeat, carefully remove all shell pieces for the best texture.
- If a thicker bisque is desired, blend more thoroughly or add a bit more flour during the roux stage.
- Use fresh seafood for optimal flavor; if using frozen, thaw fully and pat dry before adding.
- This bisque can be made ahead and gently reheated; add extra cream if it thickens too much upon standing.
