What’s “Creamy Crab and Shrimp Seafood Bisque”?
This Creamy Crab and Shrimp Seafood Bisque is made with vegetables, shrimp and crab, it’s super delicious and easy to prepare. Perfect for family dinner and weeknights with friends.
Bisques are usually thickened using a paste made from crustacean shells. This recipe takes a different approach and uses a roux made from flour. It is also adaptable. You can substitute other seafood or add a third species such as lobster or scallops.
Why this Creamy Crab and Shrimp Seafood Bisque?
You will fall head over heels for this Creamy Crab and Shrimp Seafood Bisque simply because:
- Quick and easy.
- Creamy and smooth.
- Tasty and satisfying.
Ingredients for this Creamy Crab and Shrimp Seafood Bisque:
- ½ lb fresh or canned lump crab meat.
- ½ lb large peeled and deveined shrimps.
- 4 tablespoons of unsalted butter.
- 1 medium chopped onion.
- 2 celery chopped stalks.
- 1 large chopped carrot.
- 2 cloves minced garlic.
- ¼ cup all-purpose flour.
- ½ cup dry sherry.
- 4 cups of seafood stock or chicken broth.
- 1 cup heavy cream.
- 1 tablespoon Old Bay seasoning.
- 1 bay leaf.
- Salt and pepper to taste.
- 2 tablespoons of fresh chopped parsley.
How to make this Creamy Crab and Shrimp Seafood Bisque?
-
Let’s start with vegetables:
Start by finely chopping the onions, celery, and carrots.
-
Cook the vegetables:
Melt the unsalted butter over medium heat in a large saucepan over medium heat, add 2 tablespoons chopped onion and 2 tablespoons chopped celery, and the large chopped carrot. Stir until tender, about 2 minutes.
-
Prepare the roux:
Stir 3 tablespoons all-purpose flour into the vegetables and butter until mixed. Cook for about 2 minutes. Blend continuously until the flour becomes brown. This step makes the bisque thick and brings out the nutty flavor.
-
Include the sherry and broth:
- Gently pour in the sherry, and stir to remove any browned bits from the bottom. Let the sherry boil over for 2 to 3 minutes until it reduces slightly.
- Slowly add the seafood or chicken broth, continuously stirring to ensure a thick consistency. Add the bay leaf and Old Bay seasoning, then bring the mixture to boil. Allow it to simmer for 15 to 20 minutes to let the flavors blend.
-
Mix the Bisque:
Take off the bay leaf and gently move the soup to the blender in batches, or use an immersion blender straight into the pot to mix the bisque until creamy and consistent. Transfer the blended soup back to the pot.
-
Add the Seafood and Cream.
- Add the heavy cream, stir and bring the bisque to a simmer over low heat, then add the shrimps and cook until they change color to pink for about 3 to 5 minutes.
- Carefully fold the lump crab meat in order so that the crab doesn’t fall apart too much. Let the bisque heat for an extra 2 to 3 minutes. Season with salt and pepper if required.
-
Serve & Garnish:
Pour the hot bisque into bowls and garnish with freshly chopped parsley. For an additional twist, add a pinch of extra Old Bay seasoning or a dollop of extra cream.
- As a stylish start: This creamy crab, shrimp and seafood soup is an elegant starter before a main dish of grilled fish or steak. A crisp white wine such as Chardonnay or Sauvignon Blanc pairs nicely with the rich flavors of the bisque.
- As a main dish: For a heartier meal, serve the bisque with crusty bread or garlic croutons to soak up the creamy broth. A fresh salad with a vinaigrette is a perfect accompaniment.
Tips for making the best Creamy Crab and Shrimp Seafood Bisque:
- Go with fresh seafood: For the best consistency and flavor, use fresh lump crabmeat and shrimp. If in case of frozen seafood, ensure that it is fully thawed and patted dry before adding it to the bisque.
- Do not overcook the seafood: Add the shrimp and crab meat at the end of the cooking process to make sure they stay soft and tender.
- Balance of flavors: The crab and shrimp’s sweetness should balance the cream’s richness and the mild heat of the Old Bay seasoning. Savor the seasonings and adjust as desired.
Variations:
- Lobster bisque: You can replace the shrimp and crab with lobster.
- Spicy seafood bisque: You can add a sprinkle of cayenne pepper or hot sauce for a spicy kick!
- Low-carb option: You can substitute the flour with a low-carb thickener such as xanthan gum or just reduce the cream amount for a light version.
Preservation:
Preserve any leftover bisque in an air-tight container in the refrigerator for up to 2-3 days. Gently reheat on the stovetop, and mix until it’s warm.
Enjoy your delicious Creamy Crab and Shrimp Seafood Bisque!
Frequently asked questions:
Q: Can I make this bisque in advance?
A: Yes! You can make this bisque up to 1 day in advance, just store it in the refrigerator. When it’s time to serve, gently reheat on the stovetop, add the crab and shrimp just before serving to keep it fresh.
Q: Can I freeze this recipe?
A: The texture of the bisque might change while freezing. If you do so, just allow the bisque to cool fully before replacing it to the freezer. This takes up to 3 months, just thaw in the refrigerator before reheating.
Instructions:
- Sauté the vegetables:
- In a large pan, melt the butter over medium heat. Add chopped onion, celery and carrot. Cook for 5 minutes, until vegetables are tender.
- Add the minced garlic and cook for a further minute, until fragrant.
- Prepare the roux:
- Sprinkle the flour over the sautéed vegetables and gently toss to coat. Cook the flour for 2 to 3 minutes, with constant stirring, until it nicely becomes brown.
- Now add the liquids:
- Slowly whisk in the seafood stock, making sure there are no lumps. Add tomato paste, Old Bay seasoning and cayenne pepper, if desired.
- Boil the mixture for 10 minutes to allow the flavors to fully develop.
- Mix the bisque:
- If you fancy a smoother bisque, try using an immersion blender to blend the soup until smooth. You can also blend the soup in batches, then return it to the pan.
- Add cream, milk and sherry:
- Add the heavy cream, milk and dry sherry (if using). Lower the heat to low and simmer the bisque for a further 5 minutes.
- Next, add the seafood:
- Stir in the shrimp and crabmeat. Cook for 5 to 7 minutes, or until the shrimp are pink and well-cooked.
- Season & serve:
- Adjust the seasoning with salt and pepper if necessary.
- Pour the bisque into bowls and garnish with chopped chives or parsley.
Creamy Crab and Shrimp Seafood Bisque
Notes
Ingredients:
- ½ lb fresh or canned lump crab meat.
- ½ lb large peeled and deveined shrimps.
- 4 tablespoons of unsalted butter.
- 1 medium chopped onion.
- 2 celery chopped stalks.
- 1 large chopped carrot.
- 2 cloves minced garlic.
- ¼ cup all-purpose flour.
- ½ cup dry sherry.
- 4 cups of seafood stock or chicken broth.
- 1 cup heavy cream.
- 1 tablespoon Old Bay seasoning.
- 1 bay leaf.
- Salt and pepper to taste.
- 2 tablespoons of fresh chopped parsley.
Instructions:
- Sauté the vegetables:
- In a large pan, melt the butter over medium heat. Add chopped onion, celery and carrot. Cook for 5 minutes, until vegetables are tender.
- Add the minced garlic and cook for a further minute, until fragrant.
- Prepare the roux:
- Sprinkle the flour over the sautéed vegetables and gently toss to coat. Cook the flour for 2 to 3 minutes, with constant stirring, until it nicely becomes brown.
- Now add the liquids:
- Slowly whisk in the seafood stock, making sure there are no lumps. Add tomato paste, Old Bay seasoning and cayenne pepper, if desired.
- Boil the mixture for 10 minutes to allow the flavors to fully develop.
- Mix the bisque:
- If you fancy a smoother bisque, try using an immersion blender to blend the soup until smooth. You can also blend the soup in batches, then return it to the pan.
- Add cream, milk and sherry:
- Add the heavy cream, milk and dry sherry (if using). Lower the heat to low and simmer the bisque for a further 5 minutes.
- Next, add the seafood:
- Stir in the shrimp and crabmeat. Cook for 5 to 7 minutes, or until the shrimp are pink and well-cooked.
- Season & serve:
- Adjust the seasoning with salt and pepper if necessary.
- Pour the bisque into bowls and garnish with chopped chives or parsley.
