Ingredients
2 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 celery stalk, finely chopped
1 tbsp tomato paste
1/4 cup all-purpose flour
3 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup whole milk
1/2 lb shrimp, peeled, deveined, and chopped
1/2 lb lump crab meat
1 tsp Old Bay seasoning
1/2 tsp paprika
Salt and pepper, to taste
Fresh parsley or chives, for garnish
Instructions
1. In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, and celery. Sauté for 5–6 minutes until softened and fragrant.
2. Stir in tomato paste and cook for 1 minute.
3. Sprinkle flour over the veggies and stir constantly for 1–2 minutes to create a roux.
4. Slowly pour in seafood stock while whisking to avoid lumps. Bring to a simmer.
5. Stir in cream and milk. Add Old Bay, paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
6. Add chopped shrimp and cook for 3–4 minutes until pink and cooked through.
7. Gently fold in crab meat and simmer for another 2–3 minutes. Do not boil.
8. Taste and adjust seasoning. Serve hot, garnished with parsley or chives.
Notes
• For an extra smooth bisque, blend the base before adding shrimp and crab.
• Use high-quality lump crab meat for best flavor.
• Serve with crusty bread or oyster crackers for a full meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Seafood
- Method: Stovetop
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 5g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 170mg
Keywords: creamy crab and shrimp bisque, seafood bisque recipe, rich seafood soup, easy crab bisque