Creamy Crab And Shrimp Bisque (Printable)
A luxurious velvety bisque with tender crab and succulent shrimp, perfect 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 (for garnish)
→ Optional
19 - Lemon wedges, for serving
# How-To Steps:
01 - Melt the butter with the olive oil in a large pot over medium heat. Add the onion, celery, and carrot and 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 to develop color and fragrance.
03 - Pour in the sherry or white wine, scraping up 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 to build depth of flavor.
05 - Remove and discard the bay leaf. Using an immersion blender, purée the mixture until completely smooth. Alternatively, transfer to a standard blender in batches and return to the pot.
06 - Stir in the whole milk and heavy cream. Return to a gentle simmer without letting it come to a full boil to prevent curdling.
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 on the side if desired.
# Expert Advice:
01 -
- The tomato paste and sherry build a depth that makes people set down their spoons and just stare at the bowl for a second
- It comes together in about an hour but tastes like something from a kitchen that charges thirty dollars a plate
02 -
- Never let the bisque come to a hard boil after adding the dairy or the cream will separate into an oily, grainy mess
- Blending hot soup is genuinely dangerous if you are using a regular blender, so work in small batches and hold the lid down with a towel
03 -
- Make the base a day ahead and refrigerate it, then reheat and add the cream and seafood right before serving for the freshest flavor
- A pinch of cayenne stirred in at the very end adds a warmth you notice but cannot quite place