CREAMY CRAB AND SHRIMP SEAFOOD BISQUE
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Prep Time
20 mins
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Cook Time
43 mins
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Servings
8 people
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
CREAMY CRAB AND SHRIMP SEAFOOD BISQUE
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This creamy and luxurious bisque is packed with the sweet flavors of crab and shrimp. It's a perfect starter for a special meal or a satisfying main course on a chilly evening.
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Ingredients
- butter unsalted, ¼ cup (½ stick
- onion medium, chopped
- carrot diced
- celery diced
- garlic cloves, minced
- all-purpose flour ½ cup
- seafood broth or chicken broth, 6 cups
- heavy cream
- dry sherry or white wine, ½ cup
- Old Bay seasoning 1 teaspoon
- black pepper
- Shrimp cooked, peeled and deveined, 1 pound
- crab meat lump, picked over for shells, 1 pound
- salt to taste
- parsley optional garnishes, chopped fresh parsley and chives, or a drizzle of cream
- chives
- cream
Instructions
- Sauté vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add garlic and flour: Stir in the minced garlic and cook for 1 minute more, until fragrant. Sprinkle in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Whisk in broth and cream: Gradually whisk in the seafood broth (or chicken broth), heavy cream, and sherry (or white wine) until smooth. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until slightly thickened.
- Season: Stir in the Old Bay seasoning and black pepper. Season with salt to taste.
- Add seafood: Add the cooked shrimp and crab meat. Cook for 5 minutes more, or until heated through. Be careful not to overcook the seafood, as it can become rubbery.
- Serve: Serve hot, garnished with chopped fresh parsley, chives, or a drizzle of cream, if desired.
Notes
- Broth: Seafood broth is preferred for the most authentic flavor, but chicken broth can be substituted.
- Sherry/Wine: Sherry adds a nutty flavor to the bisque, but you can substitute with white wine or omit it altogether.
- Seafood: You can use other types of seafood in this bisque, such as lobster, scallops, or fish. Adjust the cooking time as needed.
- Thickening: The bisque will thicken as it simmers. If you want it to be thicker, you can whisk in a slurry of cornstarch and water.
- Make-Ahead: The bisque can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: It's not recommended to freeze this bisque due to the cream content, as it may separate upon thawing.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
15g
(5%)
Protein
20g
(40%)
Fat
25g
(38%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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