Creamy crab and shrimp seafood bisque

🦀🦐 Creamy Crab & Shrimp Seafood Bisque

🧂 Ingredients:

2 tbsp butter

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 celery stalk, finely choppe

1 small carrot, finely grated (optional, for sweetness)

2 tbsp all-purpose flour

1 tbsp tomato paste

½ cup dry white wine (optional, or use more broth

3 cups seafood stock (or chicken broth)

1 cup heavy cream

½ cup half-and-half (or more cream if you prefer extra richness)

½ tsp Old Bay seasoning

¼ tsp smoked paprika

Salt and pepper, to taste

½ lb shrimp, peeled, deveined, chopped

½ lb lump crab meat (real, not imitation)

1 tsp lemon juice

Fresh chopped parsley or chives, for garnish

🍲 Instructions:

1. Sauté vegetables:

In a large pot, melt butter with olive oil over medium heat. Add onion, celery, carrot, and garlic. Sauté 4–5 minutes until soft and fragrant.

2. Make the roux:

Stir in flour and tomato paste, cooking 1–2 minutes until thickened and lightly golden.

3. Deglaze and simmer:

Pour in the white wine (if using) and scrape up any browned bits. Simmer 1–2 minutes, then stir in seafood stock, Old Bay, paprika, salt, and pepper.

4. Simmer and blend (optional):

Simmer 10–15 minutes to develop flavor. For a smooth bisque, use an immersion blender to purée the soup base (before adding seafood). Or skip for a chunkier texture.

5. Add cream and seafood:

Stir in heavy cream and half-and-half. Bring just to a simmer. Add chopped shrimp and cook for 3–4 minutes until pink and opaque. Gently fold in the crab meat and lemon juice. Simmer 1–2 more minutes.

6. Finish & serve:

Taste and adjust seasoning. Serve hot, garnished with parsley or chives, and crusty bread on the side.

📝 Tips:

Use wild-caught shrimp and lump crab for best flavor.

Want more depth? Add a splash of brandy with the wine.

For extra thickness, mash a few cooked potatoes and stir them in before the cream.