Homemade Crab and Shrimp Seafood Bisque 🦐🦀
A silky, seafood-packed bisque that’s perfect for chilly nights or special occasions.
Ingredients:
1/2 lb shrimp (peeled, deveined, and chopped)
1/2 lb crab meat (lump or claw)
1 small onion, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
4 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup dry white wine (optional)
1/2 tsp paprika
1/4 tsp cayenne pepper (optional for heat)
Salt and black pepper to taste
Fresh parsley, for garnish
Instructions:
Sauté the aromatics:
In a large pot over medium heat, melt the butter. Add the onion and garlic, and sauté until translucent and fragrant, about 3–4 minutes.
Make a roux:
Sprinkle in the flour and stir continuously for 1–2 minutes to form a thick paste (the roux). This gives the bisque its creamy texture.
Deglaze and simmer:
Slowly pour in the white wine (if using), scraping the bottom of the pot. Then gradually add the seafood stock, whisking to avoid lumps. Bring to a gentle boil, then reduce to a simmer.
Add seasoning and seafood:
Stir in paprika, cayenne, salt, and pepper. Add the chopped shrimp and crab meat. Simmer uncovered for about 10–12 minutes, until the seafood is cooked through and tender.
Finish with cream:
Lower the heat and gently stir in the heavy cream. Simmer for another 5 minutes, but do not boil.
Blend (optional):
For a smoother bisque, use an immersion blender to puree part (or all) of the soup. For a chunkier texture, leave it as is.
Garnish & serve:
Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or oyster crackers.
🧡 Chef’s Tips:
Want it richer? Add a splash of brandy or cognac during the deglazing step.
Lump crab adds more texture, while claw meat is more budget-friendly but still flavorful.
Leftovers? This bisque is even better the next day!
Hashtags:
#SeafoodBisque #CrabAndShrimpBisque #ComfortFood #HomemadeSoup #CreamySeafood #CozyEats #SeafoodLovers