Indulge in the rich and velvety goodness of this Creamy Crab and Shrimp Seafood Bisque, a perfect blend of succulent seafood, aromatic spices, and luscious cream. This dish delivers a restaurant-quality experience right in your home kitchen. Whether served as an appetizer or a main course, its deep, savory flavors and silky texture make it an irresistible delight for seafood lovers. Ideal for special occasions or a cozy night in, this bisque is sure to impress with its mouthwatering taste and elegant presentation.
Ingredients:
- ½ pound lump crab meat, cleaned and shell-free
- ½ pound shrimp, peeled, deveined, and chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 2 tablespoons all-purpose flour
- 4 cups seafood broth (or fish stock)
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Croutons or crusty bread for serving
Instructions:
- Sauté the Aromatics – In a large pot over medium heat, melt butter and olive oil. Add chopped onion, carrot, and celery. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Make the Base – Sprinkle in the flour and stir continuously to create a light roux. Cook for about a minute until the flour loses its raw taste.
- Deglaze with Wine – Pour in the white wine, scraping up any bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Add Broth and Seasonings – Stir in the tomato paste, seafood broth, Old Bay seasoning, smoked paprika, dried thyme, and cayenne pepper. Season with salt and black pepper. Bring to a simmer and cook for 10 minutes to develop the flavors.
- Blend for Creaminess – Using an immersion blender, blend the soup mixture until smooth. Alternatively, transfer in batches to a blender and blend until silky, then return to the pot.
- Incorporate Dairy – Lower the heat and stir in the heavy cream and whole milk. Simmer gently, avoiding boiling, to keep the bisque rich and smooth.
- Cook the Seafood – Add the chopped shrimp and crab meat to the bisque. Simmer for another 5-7 minutes until the shrimp is cooked through and tender.
- Final Touches – Stir in fresh parsley and lemon juice for a bright, fresh finish. Taste and adjust seasoning if needed.
- Serve and Enjoy – Ladle the bisque into bowls and garnish with extra parsley. Serve hot with crusty bread or croutons for the ultimate experience.