Crab and Shrimp Seafood Bisque (Print Version)
# Ingredients:
→ Bisque Base
01 -
3 tablespoons unsalted butter
02 -
2 tablespoons olive oil
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 stalk celery, finely chopped
06 -
1 small carrot, grated
07 -
3 tablespoons all-purpose flour
08 -
3 cups seafood stock or fish broth
09 -
1 cup heavy cream
10 -
½ cup dry white cooking wine or seafood stock
→ Seafood
11 -
1 cup lump crab meat
12 -
1 cup medium shrimp, peeled and deveined
13 -
½ teaspoon smoked paprika
14 -
½ teaspoon Old Bay seasoning
15 -
¼ teaspoon cayenne pepper (optional)
→ Garnish
16 -
Fresh parsley, chopped
17 -
Paprika for sprinkling
18 -
Crusty bread or oyster crackers
# Instructions:
01 -
In a large pot, melt butter with olive oil over medium heat. Add onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
02 -
Stir in flour, cooking for 2-3 minutes to form a roux.
03 -
Gradually whisk in seafood stock and wine, ensuring no lumps remain. Bring to gentle simmer.
04 -
Stir in smoked paprika, Old Bay seasoning, and cayenne pepper if using. Adjust salt and pepper to taste.
05 -
Add shrimp and cook until pink, about 3-4 minutes. Gently fold in crab meat.
06 -
Lower heat and stir in heavy cream. Heat through without boiling. Adjust thickness with extra stock if needed.
07 -
Ladle into bowls and garnish with parsley, paprika, and serve with crusty bread or crackers.
# Notes:
01 -
Can be made alcohol-free by using all stock
02 -
Add cream at end to prevent curdling
03 -
Best served fresh and hot