Crab and Shrimp Seafood Bisque Recipe،

Crab and Shrimp Seafood Bisque (Creamy & Restaurant-Style)

⏱ Time

• Prep: 20 minutes

• Cook: 40 minutes

• Total: ~1 hour

🍲 Servings

• 4–6 servings

🧾 Ingredients

Seafood

• ½ lb (225 g) shrimp, peeled & deveined (medium or large)

• ½ lb (225 g) lump crab meat (picked over for shells)

Aromatics & Base

• 3 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely diced

• 1 celery stalk, finely diced

• 1 small carrot, finely grated

• 3 cloves garlic, minced

• 3 tbsp all-purpose flour

Liquids

• 3 cups seafood stock (or shrimp stock)

• 1 cup heavy cream

• ½ cup half-and-half (or more cream)

Seasonings

• 1 tsp Old Bay seasoning

• ½ tsp paprika

• ¼ tsp cayenne pepper (optional, for heat)

• ½ tsp dried thyme

• 1 bay leaf

• Salt & black pepper, to taste

Finishing Touches

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 2 tbsp fresh parsley, chopped

• Optional garnish: extra crab, chives, drizzle of cream

👩‍🍳 Instructions

1. Cook the Shrimp

1. Chop shrimp into bite-size pieces.

2. Heat 1 tbsp butter + olive oil in a large pot over medium heat.

3. Sauté shrimp for 1–2 minutes per side until just pink.

4. Remove shrimp and set aside.

2. Build the Flavor Base

1. In the same pot, melt remaining butter.

2. Add onion, celery, and carrot. Cook 5–6 minutes until soft.

3. Stir in garlic and cook 30 seconds until fragrant.

3. Make the Roux

1. Sprinkle in flour.

2. Stir constantly for 2–3 minutes (do not brown).

4. Add Liquids & Seasonings

1. Slowly whisk in seafood stock.

2. Add tomato paste, Worcestershire, Old Bay, paprika, thyme, cayenne, bay leaf.

3. Bring to a gentle simmer and cook 15 minutes, stirring occasionally.

5. Blend (Optional but Recommended)

• For a classic bisque texture:

  • Remove bay leaf.

  • Blend half (or all) of the soup using an immersion blender.

  • Leave some texture if you prefer.

6. Finish the Bisque

1. Stir in heavy cream and half-and-half.

2. Add shrimp and crab meat.

3. Simmer gently 5–7 minutes (do not boil).

4. Stir in lemon juice and parsley.

5. Season with salt & pepper to taste.

🍞 Serving Suggestions

• Crusty sourdough or garlic bread

• Oyster crackers

• Side salad with lemon vinaigrette

❓ Q & A – Crab & Shrimp Bisque

Q: Can I use frozen shrimp or crab?

Yes. Thaw completely and pat dry before cooking. For crab, pasteurized lump crab works great.

Q: Can I make this bisque ahead of time?

Yes! Make it 1 day ahead. Reheat gently over low heat—do not boil, or the cream may separate.

Q: How do I make it thicker?

• Simmer longer uncovered

• Add 1–2 tbsp more flour when making the roux

• Blend more of the soup

Q: How do I make it thinner?

• Add more seafood stock or cream, a little at a time.

Q: Can I make it dairy-free?

You can substitute:

• Butter → olive oil

• Cream → full-fat coconut milk
  (Flavor will change, but still delicious)

Q: Can I add other seafood?

Absolutely! Try:

• Lobster 🦞

• Scallops

• Clams (chopped)

Q: How long does it keep?

• Refrigerator: 3 days (airtight container)

• Freezer: Not recommended (cream can separate)..