Crab and Shrimp Seafood Bisque is a rich and creamy soup that captures the essence of the ocean in every spoonful. Originating from classic French cuisine, bisque is traditionally made with shellfish and known for its smooth, velvety texture and deep flavor. This recipe combines tender crab meat and succulent shrimp with aromatic vegetables, butter, cream, and a touch of sherry for a luxurious seafood experience perfect for any special meal. Ingredients 1 tablespoon olive oil 1/2 cup onion finely chopped 1/4 cup celery finely chopped 1/4 cup carrots finely chopped 2 tablespoons butter 2 cloves garlic minced 2 tablespoons all-purpose flour 3 cups seafood stock or fish broth 1 cup heavy cream 1/2 cup dry white wine or sherry 1/2 pound cooked shrimp peeled and deveined 1/2 pound lump crab meat 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon Old Bay seasoning 1 bay leaf 1 tablespoon tomato paste Salt and black pepper to taste 1 tablespoon lemon juice 1 tablespoon chopped fresh parsley for garnish Instructions In a large pot heat olive oil over medium heat. Add chopped onion celery and carrots and sauté until softened about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add butter and allow it to melt completely then sprinkle in the flour. Stir constantly for 2 to 3 minutes to form a light roux. Gradually pour in the seafood stock while whisking continuously to avoid lumps. Add tomato paste white wine or sherry paprika cayenne Old Bay seasoning and bay leaf. Bring to a gentle simmer and cook for 10 to 12 minutes allowing the flavors to blend. Reduce heat to low and stir in heavy cream. Continue simmering gently without boiling for 5 minutes. Add the shrimp and crab meat stirring gently so the seafood doesn’t break apart. Simmer for another 5 to 7 minutes until the shrimp are pink and cooked through. Season with salt pepper and lemon juice. Remove the bay leaf and taste to adjust seasoning if needed. For a smoother bisque use an immersion blender to puree part of the soup before adding seafood or leave it slightly chunky for a more rustic texture. Garnish with chopped parsley before serving. Methods The bisque is best made slowly to allow the flavors to develop deeply. Cooking the vegetables first builds the base flavor while the roux thickens the soup naturally. The stock provides body and the cream gives the bisque its signature richness. Adding seafood at the end ensures the shrimp and crab remain tender and not overcooked. History Bisque originated in France as a refined soup traditionally made with crustaceans like lobster crab or shrimp. The name “bisque” is thought to come from the Bay of Biscay or from the French term “bis cuit,” meaning “twice cooked,” since the shells were roasted before being simmered for stock. Over time the recipe evolved into the creamy seafood bisques popular today across Europe and America. Benefits Crab and shrimp bisque is rich in protein and omega-3 fatty acids which support heart health. The soup also provides essential minerals like zinc selenium and iodine that benefit metabolism and immunity. Despite its creaminess it can be made lighter by using half-and-half or milk instead of heavy cream. Formation The dish begins with sautéing the aromatics followed by forming a roux to thicken the base. The stock and cream are then layered with spices and tomato paste for depth. Seafood is gently folded in last to create a harmonious balance between creamy broth and delicate shellfish. Conclusion Crab and Shrimp Seafood Bisque is a luxurious yet comforting dish perfect for elegant dinners or cozy family nights. Its smooth creamy texture and rich seafood flavor make it unforgettable. Lovers of seafood will appreciate the perfect harmony of shrimp and crab in a velvety soup that feels both indulgent and heartwarming. Serve it with warm crusty bread or a side salad for a complete and satisfying meal.
Crab and Shrimp Seafood Bisque is a rich and creamy soup that captures the essence of the ocean in every spoonful. Originating from classic French cuisine, bisque is traditionally made with shellfish and known for its smooth, velvety texture and deep flavor. This recipe combines tender crab meat and succulent shrimp with aromatic vegetables, butter, cream, and a touch of sherry for a luxurious seafood experience perfect for any special meal.
In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and carrots, and sauté until softened, about five minutes. Stir in minced garlic and cook for another minute until fragrant. Add butter and allow it to melt completely, then sprinkle in the flour. Stir constantly for two to three minutes to form a light roux. Gradually pour in the seafood stock while whisking continuously to avoid lumps. Add tomato paste, white wine or sherry, paprika, cayenne, Old Bay seasoning, and bay leaf. Bring to a gentle simmer and cook for ten to twelve minutes, allowing the flavors to blend. Reduce heat to low and stir in heavy cream. Continue simmering gently without boiling for five minutes. Add the shrimp and crab meat, stirring gently so the seafood doesn’t break apart. Simmer for another five to seven minutes until the shrimp are pink and cooked through. Season with salt, pepper, and lemon juice. Remove the bay leaf and taste to adjust seasoning if needed.
The bisque is best made slowly to allow the flavors to develop deeply. Cooking the vegetables first builds the base flavor while the roux thickens the soup naturally. The stock provides body and the cream gives the bisque its signature richness. Adding seafood at the end ensures the shrimp and crab remain tender and not overcooked.
Bisque originated in France as a refined soup traditionally made with crustaceans like lobster, crab, or shrimp. The name “bisque” is thought to come from the Bay of Biscay or from the French term “bis cuit,” meaning “twice cooked,” since the shells were roasted before being simmered for stock. Over time, the recipe evolved into the creamy seafood bisques popular today across Europe and America.
Crab and shrimp bisque is rich in protein and omega-3 fatty acids, which support heart health. The soup also provides essential minerals like zinc, selenium, and iodine that benefit metabolism and immunity. Despite its creaminess, it can be made lighter by using half-and-half or milk instead of heavy cream.
The dish begins with sautéing the aromatics followed by forming a roux to thicken the base. The stock and cream are then layered with spices and tomato paste for depth. Seafood is gently folded in last to create a harmonious balance between creamy broth and delicate shellfish.
Crab and Shrimp Seafood Bisque is a luxurious yet comforting dish perfect for elegant dinners or cozy family nights. Its smooth, creamy texture and rich seafood flavor make it unforgettable. Lovers of seafood will appreciate the perfect harmony of shrimp and crab in a velvety soup that feels both indulgent and heartwarming. Serve it with warm crusty bread or a side salad for a complete and satisfying meal.
