This creamy crab and shrimp seafood bisque is like a warm hug in a bowl! Loaded with fresh seafood and a rich, velvety texture, it will make your taste buds dance.
Making this bisque is fun! I love how it fills the kitchen with a yummy aroma. Pair it with some crusty bread, and you’re in for a treat that feels fancy yet cozy!
Key Ingredients & Substitutions
Butter: Unsalted butter is great for controlling saltiness. If you’re looking for a lighter option, you can use olive oil instead, but it might change the flavor a bit. I love the richness butter brings to the bisque.
Seafood Stock: This ingredient is crucial for depth of flavor. If you don’t have seafood stock, fish broth works well too. Making your own broth is possible using shrimp shells, which adds nice flavor!
Heavy Cream & Half-and-Half: Both create that creamy texture. If you’re looking for a lower-fat option, you can use whole milk, but the bisque won’t be as rich and creamy. Personally, I always opt for the full cream for that luxurious feel.
Crab and Shrimp: It’s best to use fresh seafood if possible, but frozen shrimp and crab work perfectly fine and are convenient. You can even add other seafood like lobster or scallops for variety!
How Do I Get My Bisque Smooth and Creamy?
The key to a smooth bisque is blending it properly. Here’s how to do it right:
- After cooking the veggies, blend the soup until it’s completely smooth. An immersion blender is perfect for this, but if using a regular blender, do it in small batches and be careful with hot liquids.
- Once blended, return it to the pot, then stir in the cream gently. Avoid boiling it after adding cream to prevent curdling. This step helps achieve that velvety texture!
Taking your time during blending and cooking will ensure a silky bisque that you’ll be proud to serve!
Creamy Crab And Shrimp Seafood Bisque
Ingredients You’ll Need:
For The Base:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
For The Liquid:
- 1/4 cup dry white wine
- 3 cups seafood stock or fish broth
For The Creamy Texture:
- 1 cup heavy cream
- 1/2 cup half-and-half or more cream
For Seasoning:
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
For The Seafood:
- 8 oz cooked shrimp, peeled and chopped
- 8 oz cooked crab meat, picked over for shells
For The Finishing Touch:
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped for garnish
- Fresh dill for garnish (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and around 30 minutes to cook this bisque. In total, you’re looking at about 45 minutes to create this luxurious meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Start the Base:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion, celery, and carrot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. Add Garlic:
Stir in the minced garlic and cook for about 1 minute, just until fragrant and golden. Be careful not to burn it!
3. Deglaze with Wine:
Pour in the white wine and let it cook for about 2-3 minutes, until it reduces by half. This step adds great flavor to your bisque!
4. Add Stock:
Next, add the seafood stock and bring the mixture to a gentle boil. After boiling, reduce the heat and let it simmer for about 15 minutes. This will let all the flavors meld beautifully.
5. Blend for Smoothness:
Using an immersion blender (or a regular blender in batches), puree the soup until it’s completely smooth. Once blended, return the soup to the pot and warm it over low heat.
6. Create the Creamy Texture:
Stir in the heavy cream, half-and-half, paprika, cayenne pepper (if using), salt, and black pepper. Heat gently without boiling, as you want to keep that creamy texture.
7. Add the Seafood:
Add the cooked shrimp and crab meat to the pot, stirring gently to warm everything through. Cook for another 3-5 minutes, just enough to heat the seafood.
8. Finish with Lemon:
Stir in the fresh lemon juice to brighten the flavors, and taste for seasoning. Adjust salt and pepper if needed.
9. Serve:
Ladle the bisque into warm bowls and garnish with freshly chopped parsley and a sprig of dill if you’d like. It’s all about presentation!
10. Enjoy!
Serve the bisque warm with crusty bread or oyster crackers for a comforting and delightful seafood meal. Enjoy every spoonful!
Can I Use Fresh Seafood Instead of Cooked?
Absolutely! If you prefer fresh seafood, you can use raw shrimp and crab. Just add them to the pot after simmering the stock for 15 minutes and cook until they are just opaque, which typically takes about 5-7 minutes.
How Can I Thicken the Bisque?
If you want your bisque to be thicker, you can blend a small amount of the soup with a few tablespoons of cornstarch mixed with water. Then, return it to the pot and stir until thickened. Another option is to let it simmer longer to reduce the liquid.
What Can I Substitute for White Wine?
If you prefer not to use wine, you can substitute it with additional seafood stock or fish broth. A splash of lemon juice or apple cider vinegar can also help add acidity without the alcohol.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. Avoid boiling the bisque after the cream has been added to keep its texture smooth.