Creamy Crab And Shrimp Bisque (Print View)
Velvety bisque with tender crab and shrimp, ideal for cozy evenings.
# What You'll Need:
→ Seafood
01 - 8 oz lump crab meat
02 - 8 oz large shrimp, peeled, deveined, and chopped
→ Vegetables & Aromatics
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 1 small carrot, finely chopped
08 - 2 garlic cloves, minced
→ Liquids
09 - 1/4 cup dry sherry or white wine
10 - 3 cups seafood or fish stock
11 - 1 cup heavy cream
12 - 1 cup whole milk
→ Seasonings
13 - 2 tbsp tomato paste
14 - 1 tsp Old Bay seasoning
15 - 1/2 tsp sweet paprika
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1 tbsp fresh parsley, chopped
→ Optional
19 - Lemon wedges, for serving
# Method:
01 - Melt the butter with the olive oil in a large pot over medium heat. Add the onion, celery, and carrot; sauté until softened, about 6 to 8 minutes.
02 - Stir in the garlic and cook for 1 minute. Add the tomato paste, Old Bay seasoning, and paprika; cook for another 2 minutes, stirring frequently.
03 - Pour in the sherry or white wine, scraping any browned bits from the bottom of the pot. Let simmer for 1 to 2 minutes until slightly reduced.
04 - Add the seafood stock and bay leaf. Bring to a simmer, cover, and cook for 15 minutes.
05 - Remove the bay leaf. Using an immersion blender, purée the mixture until completely smooth. Return to the pot if transferred to a blender in batches.
06 - Stir in the whole milk and heavy cream. Bring back to a gentle simmer without allowing it to boil.
07 - Add the lump crab meat and chopped shrimp. Simmer gently for 6 to 8 minutes until the shrimp are pink and cooked through.
08 - Season to taste with salt and pepper. Ladle into bowls, garnish with chopped parsley, and serve with lemon wedges if desired.
# Insider Tips:
01 -
- The texture lands somewhere between silk and a cloud and people will ask if you went to culinary school
- It turns a handful of pantry staples into something that belongs on a restaurant menu
02 -
- Never boil the cream because it will break into an oily separated mess that no one wants to eat
- Blending hot soup requires caution so either use an immersion blender or work in very small batches with the lid held tight
03 -
- Use half and half instead of heavy cream if you want a lighter version that still feels luxurious
- Pat the crab meat dry before adding it so it does not water down the bisque