Crab and Shrimp Seafood Bisque
This rich and creamy seafood bisque is packed with tender shrimp and sweet crab meat in a flavorful, velvety broth. It is the perfect comforting soup for seafood lovers and tastes like something you would order at a coastal restaurant.
Ingredients
1 tablespoon olive oil
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups seafood stock or chicken broth
1 cup heavy cream
1/2 cup whole milk
1/2 pound shrimp, peeled, deveined, and chopped
1/2 pound lump crab meat
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery and cook for about 4–5 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the butter and let it melt. Sprinkle in the flour and stir constantly for about 1–2 minutes to form a roux.
- Slowly whisk in the seafood stock or chicken broth, making sure there are no lumps. Bring the mixture to a gentle simmer.
- Stir in the tomato paste, Old Bay seasoning, paprika, and cayenne pepper. Let the soup simmer for about 10 minutes so the flavors can develop.
- Add the heavy cream and milk, stirring well to create a smooth and creamy texture.
- Gently add the shrimp and cook for 3–4 minutes until they turn pink and tender.
- Stir in the crab meat and cook for another 2 minutes just until heated through.
- Season with salt, black pepper, and a splash of lemon juice.
- Garnish with fresh parsley and serve warm.
Serving Suggestions
Serve this delicious seafood bisque with warm crusty bread, garlic toast, or oyster crackers. A small drizzle of cream or extra parsley on top makes it look even more restaurant-style.