Creamy Crab Shrimp Bisque (Printer-friendly)
Velvety bisque loaded with lump crab and shrimp, simmered in a rich cream broth with warm spices.
# What You'll Need:
→ Seafood
01 - 8 oz lump crab meat
02 - 8 oz large shrimp, peeled, deveined, and chopped
→ Vegetables & Aromatics
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 1 small carrot, finely chopped
08 - 2 garlic cloves, minced
→ Liquids
09 - 1/4 cup dry sherry or white wine
10 - 3 cups seafood or fish stock
11 - 1 cup heavy cream
12 - 1 cup whole milk
→ Seasonings
13 - 2 tbsp tomato paste
14 - 1 tsp Old Bay seasoning
15 - 1/2 tsp sweet paprika
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1 tbsp fresh parsley, chopped, for garnish
→ Optional
19 - Lemon wedges, for serving
# How To Make It:
01 - Melt the butter with the olive oil in a large pot over medium heat. Add the onion, celery, and carrot, and sauté until softened, about 6 to 8 minutes.
02 - Stir in the garlic and cook for 1 minute. Add the tomato paste, Old Bay seasoning, and sweet paprika; cook for another 2 minutes, stirring frequently to develop color and depth.
03 - Pour in the sherry or white wine, scraping up any browned bits from the bottom of the pot. Let simmer for 1 to 2 minutes until slightly reduced.
04 - Add the seafood stock and bay leaf. Bring to a simmer, cover, and cook for 15 minutes to meld the flavors.
05 - Remove and discard the bay leaf. Purée the mixture with an immersion blender until completely smooth. If using a standard blender, work in batches and return the puréed base to the pot.
06 - Stir in the whole milk and heavy cream. Bring back to a gentle simmer without allowing it to come to a full boil.
07 - Add the lump crab meat and chopped shrimp. Simmer gently for 6 to 8 minutes until the shrimp are pink and cooked through.
08 - Adjust the seasoning with salt and freshly ground black pepper as needed.
09 - Ladle into warm bowls. Garnish with chopped parsley and a squeeze of lemon juice if desired.
# Expert Tips:
01 -
- It turns a handful of everyday seafood into something that tastes like it came from a restaurant with white tablecloths
- The sherry and tomato paste create a depth of flavor that sneaks up on you with every spoonful
02 -
- Never let the bisque come to a hard boil after adding the dairy or you will end up with an oily separated mess that no amount of stirring can fix
- Puréeing the base thoroughly is what separates a bisque from a chunky soup, so take your time and blend until it looks like velvet
03 -
- Add the crab meat last and fold it in gently so the lumps stay intact instead of breaking into stringy shreds
- A tiny pinch of cayenne pepper stirred in at the very end adds warmth without making it spicy