Creamy Crab and Shrimp Seafood Bisque

🦀🦐 Creamy Crab and Shrimp Seafood Bisque

Ingredients

3 Tbsp butter
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
3 Tbsp all-purpose flour
4 cups seafood stock (or chicken stock)
1 cup heavy cream
1 cup half-and-half (or whole milk for lighter version)
½ cup dry white wine (optional, but recommended)
1 Tbsp tomato paste
1 tsp Old Bay seasoning
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for a little heat)
½ lb shrimp, peeled, deveined, and chopped into bite-sized pieces
½ lb lump crab meat (fresh or canned, drained)
2 Tbsp fresh parsley, chopped
Salt and black pepper, to taste
Garnish: extra parsley, chives, or a drizzle of cream


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Instructions

1. Sauté vegetables:
In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Cook 5–6 minutes until softened. Stir in garlic and cook another 1 minute.

2. Make the roux:
Sprinkle flour over vegetables and stir until well coated. Cook for 1–2 minutes to remove raw flour taste.

3. Add liquids & seasoning:
Slowly whisk in seafood stock and wine. Stir in tomato paste, Old Bay, paprika, cayenne, salt, and pepper. Bring to a gentle simmer, stirring often, about 10 minutes.

4. Blend for creaminess (optional):
For a smooth bisque, use an immersion blender directly in the pot (or carefully transfer to a blender in batches). Blend until creamy.

5. Add cream base:
Lower heat. Stir in heavy cream and half-and-half. Simmer on low for 5 minutes—do not boil.

6. Add seafood:
Stir in shrimp and cook 3–4 minutes until pink and cooked through. Gently fold in crab meat and simmer another 2 minutes.

7. Finish & serve:
Taste and adjust seasoning. Stir in parsley. Ladle into bowls, garnish, and serve with crusty bread.



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✨ Tips & Variations

For extra richness, add 1 Tbsp of brandy or sherry before adding cream.
You can substitute lobster meat for crab or add scallops.
If you like texture, skip blending and leave the veggies in small pieces.