Description
Creamy Crab and Shrimp Seafood Bisque is a luxurious, rich seafood soup made with lump crab, tender shrimp, and a velvety blend of cream, sherry, and aromatic herbs. Perfect for special dinners or cozy nights, this creamy seafood bisque is easy to make and deeply satisfying. Ideal for seafood lovers craving comfort in a bowl.
Ingredients
4 tablespoons butter
1 small onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood stock
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon paprika
1/3 cup dry sherry
1 cup heavy cream
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
8 ounces shrimp, peeled and deveined
8 ounces crab meat, lump or claw
2 tablespoons fresh parsley, chopped
Instructions
1. In a large pot, melt the butter over medium heat. Add diced onion and celery, cooking until soft and translucent. Stir in minced garlic and cook for 1 minute.
2. Sprinkle in the flour and stir constantly for 2 minutes to form a roux.
3. Gradually whisk in the seafood stock to prevent lumps. Add thyme, bay leaf, and paprika. Bring to a gentle simmer and cook for 10 minutes.
4. Stir in the dry sherry and heavy cream. Reduce heat to low.
5. Add the shrimp and cook until pink, about 3 to 4 minutes. Gently stir in the crab meat and heat through, 2 minutes more.
6. Remove bay leaf. Adjust salt and pepper to taste.
7. Garnish with chopped fresh parsley and serve hot.
Notes
Use seafood stock for depth, but chicken stock works in a pinch.
Don’t let the bisque boil after adding cream to avoid separation.
For extra richness, add a small splash of cognac or brandy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 3g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 160mg