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