Creamy Crab and Shrimp Seafood Bisque

Why You’ll Love This Recipe

There’s something incredibly satisfying about a bowl of seafood bisque. The combination of shrimp and crab, along with the luxurious creaminess of the base, makes every bite irresistible. The delicate sweetness from the seafood, the warmth of the aromatic vegetables, and the richness from the cream all come together to create a comforting and indulgent dish. The optional dry sherry elevates the flavor even further, giving it a sophisticated depth that makes this bisque truly memorable.

Ingredients

For the Bisque:
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood or chicken stock
• 1 cup heavy cream
• 1/2 cup dry sherry (optional, but adds depth)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the finely chopped onion, celery, and garlic, and sauté for about 5-7 minutes, until the vegetables are soft and fragrant.
2. Make the roux: Sprinkle the flour over the vegetables and stir constantly to form a roux. Continue to cook for 2-3 minutes, allowing the flour to cook out and turn golden, but be careful not to let it brown.
3. Add the stock: Gradually whisk in the seafood or chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer, and cook for another 5-7 minutes, allowing it to thicken slightly.
4. Add the cream and sherry: Pour in the heavy cream and dry sherry (if using). Stir to combine and let the bisque simmer for another 5 minutes, until it becomes rich and creamy.
5. Add seafood: Gently stir in the cooked crab meat and shrimp. Simmer for 5 minutes, just enough to warm the seafood through. Be careful not to overcook the shrimp.
6. Blend (optional): For an ultra-smooth bisque, use an immersion blender to puree the soup until smooth. You can also transfer the mixture in batches to a regular blender.
7. Season and serve: Taste the bisque and season with salt and pepper as needed. Ladle into bowls and serve hot, garnished with fresh parsley or a drizzle of cream if desired.

Servings and Timing

• Servings: 4-6 servings
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Other seafood: While this recipe uses crab and shrimp, you can substitute with other types of seafood like lobster, scallops, or even white fish for a different twist.
• Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce to give your bisque a little heat.
• Dairy-free version: For a dairy-free bisque, use coconut milk or a plant-based cream substitute, and adjust the butter to a dairy-free option like olive oil.

Storage/Reheating

• Storage: Store leftover bisque in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the bisque for up to 2 months. However, be aware that the cream might separate slightly when reheated, so stir well after thawing and reheating.
• Reheating: To reheat, gently warm the bisque on the stovetop over low heat, stirring occasionally. If it has thickened too much, add a little extra stock or water to adjust the consistency.

FAQs

1. Can I make this bisque ahead of time?

Yes! This bisque can be made a day ahead of time and stored in the refrigerator. The flavors will develop even more after sitting overnight.

2. Can I make this bisque without seafood stock?

If you don’t have seafood stock, you can use chicken stock as a substitute. However, seafood stock does add a unique depth of flavor.

3. Can I make this bisque spicy?

Yes, you can add some cayenne pepper, hot sauce, or finely chopped jalapeños for a spicy kick.

4. Can I use frozen shrimp and crab for this recipe?

Frozen shrimp and crab will work perfectly. Just make sure to thaw them before adding to the bisque.

5. Can I add vegetables to this bisque?

You can add additional vegetables like carrots, leeks, or even a bit of fennel for added flavor.

6. Is dry sherry necessary for the recipe?

While dry sherry adds a lovely depth of flavor, it’s optional. If you prefer, you can skip it or substitute with white wine or even a splash of brandy.

7. Can I make this bisque without heavy cream?

If you don’t want to use heavy cream, you can substitute it with half-and-half or a lighter cream, though the texture will be slightly different.

8. Can I use canned crab meat for this recipe?

Yes, canned crab meat can be used in this bisque. Just be sure to drain it well before adding it to the soup.

9. How can I thicken my bisque if it’s too thin?

If your bisque is too thin, you can whisk in a bit more flour or cornstarch (dissolved in water) to thicken it. Alternatively, pureeing some of the soup can also help.

10. Can I serve this bisque as a main course?

Absolutely! This bisque makes a fantastic main course when served with a side of crusty bread or a simple salad.

Conclusion

Creamy Crab and Shrimp Seafood Bisque is the perfect dish for anyone who enjoys rich, flavorful seafood. With its smooth, luxurious texture and delicious depth of flavor, this bisque is bound to become a new favorite in your cooking repertoire. Whether you’re serving it for a special occasion or just as a comforting dinner, it’s sure to impress every time. Enjoy!

Creamy Crab and Shrimp Seafood Bisque

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• Author: Julia
• Total Time: 35 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

This Creamy Crab and Shrimp Seafood Bisque is a luxurious and comforting dish, blending succulent shrimp, sweet crab, and a rich creamy base. Perfect for special occasions or a cozy dinner, this velvety bisque is an indulgent treat with a depth of flavor, especially when enhanced with dry sherry.

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Ingredients

For the Bisque:

2 tbsp unsalted butter

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups seafood or chicken stock

1 cup heavy cream

1/2 cup dry sherry (optional, but adds depth)

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Instructions

• Sauté the vegetables: In a large pot, melt butter over medium heat. Add chopped onion, celery, and garlic. Sauté for 5-7 minutes until the vegetables are soft and fragrant.

• Make the roux: Add flour to the vegetables, stirring constantly to create a roux. Cook for 2-3 minutes until the flour turns golden, being careful not to brown it.

• Add the stock: Gradually whisk in the seafood or chicken stock, stirring constantly. Bring to a simmer and cook for another 5-7 minutes, allowing the mixture to thicken slightly.

• Add cream and sherry: Stir in heavy cream and dry sherry (if using). Let the bisque simmer for another 5 minutes until it becomes creamy.

• Add seafood: Gently stir in cooked crab meat and shrimp. Simmer for 5 minutes, warming the seafood through. Be careful not to overcook the shrimp.

• Blend (optional): For a smoother bisque, use an immersion blender to purée the soup until smooth, or transfer in batches to a regular blender.

• Season and serve: Taste and season with salt and pepper. Ladle into bowls and serve hot, garnished with fresh parsley or a drizzle of cream.

Notes

For a spicier version, add cayenne pepper or hot sauce.

Substitute other seafood like lobster, scallops, or white fish for a different twist.

For a dairy-free version, use coconut milk or a plant-based cream substitute.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup, Seafood
• Method: Stovetop
• Cuisine: American