Creamy Crab and Shrimp Seafood Bisque (Print version)
A rich seafood bisque with lump crab, tender shrimp, cream, seafood stock, Old Bay, and a silky roux-thickened base.
# Ingredients:
For the seafood
01 -
8 oz (225 g) lump crab meat, picked over for shells
02 -
8 oz (225 g) large shrimp, peeled, deveined, and chopped into bite-size pieces
For the bisque base
03 -
4 tablespoons (56 g) unsalted butter
04 -
1/2 cup finely diced celery
05 -
1/3 cup sliced green onions, plus more for garnish
06 -
2 cloves garlic, minced
07 -
3 tablespoons all-purpose flour
08 -
1 tablespoon tomato paste
09 -
2 cups (480 ml) seafood stock, warmed
10 -
1 cup (240 ml) whole milk, warmed
11 -
1 1/2 cups (360 ml) heavy cream, warmed
12 -
1/4 cup (60 ml) dry sherry, optional
13 -
1 teaspoon Old Bay seasoning
14 -
1/2 teaspoon sweet paprika
15 -
1/4 teaspoon cayenne pepper, optional
16 -
Salt and black pepper, to taste
17 -
2 tablespoons chopped fresh parsley
18 -
1 teaspoon fresh lemon juice, plus more to taste
# Instructions:
01 -
Pick through the crab meat for shells. Chop the shrimp into bite-size pieces and keep the seafood chilled while you start the soup.
02 -
Melt the butter in a heavy pot over medium heat. Add celery and green onions and cook for 4-5 minutes, stirring often, until softened. Add garlic and cook for 30 seconds.
03 -
Sprinkle in the flour and stir until no dry flour remains. Add tomato paste and cook for 1-2 minutes, stirring constantly, until the mixture smells lightly toasted.
04 -
Slowly whisk in the warm seafood stock until smooth. Whisk in the warm milk, heavy cream, and sherry if using.
05 -
Stir in Old Bay, paprika, cayenne if using, salt, and black pepper. Keep the bisque just below a boil and simmer for 12-15 minutes, stirring often, until lightly thickened.
06 -
Add the chopped shrimp and cook gently for 3-4 minutes, until pink and opaque.
07 -
Fold in the crab meat and warm for 1-2 minutes. Stir in parsley and lemon juice, then taste and adjust salt, pepper, or lemon before serving.
# Good to know:
01 -
Keep the bisque below a boil after adding milk and cream.
02 -
Best served hot with crusty bread or oyster crackers.
03 -
Make the base ahead and add seafood just before serving.