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CREAMY CRAB AND SHRIMP SEAFOOD BISQUE

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.

Prep Time
20 mins
Cook Time
20 mins
Servings: 8 people
Calories: 350 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ¼ cup (½ stick) unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • ½ cup all-purpose flour
  • 6 cups seafood broth or chicken broth
  • 1 cup heavy cream
  • ½ cup dry sherry (or white wine)
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon black pepper
  • 1 pound cooked shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over for shells
  • salt to taste
  • Optional garnishes: chopped fresh parsley, chives, or a drizzle of cream

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Season: Stir in the Old Bay seasoning and black pepper. Season with salt to taste.
  5. 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.
  6. 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

Calories 350kcal (18%) Carbohydrates 15g (5%) Protein 20g (40%) Fat 25g (38%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 350

% 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.