Rich Crab and Shrimp Bisque 

Indulge in a luxuriously creamy bisque that blends tender lump crab meat and succulent shrimp with rich aromatics and a touch of tomato and wine. This velvety, deeply flavorful soup is perfect for special occasions or elegant gatherings, offering a smooth texture and sophisticated depth in every spoonful—worthy of the finest coastal bistros.

Ingredients

• Base & Aromatics
  
  

  • 3 tbsp unsalted butter
    
    

  • 2 tbsp chopped celery
    
    

  • 2 tbsp chopped green onion (scallions)
    
    

• Thickener & Flavor
  
  

  • 3 tbsp all-purpose flour
    
    

  • 1 tbsp tomato paste
    
    

• Liquids
  
  

  • 2½ cups milk
    
    

  • 1 cup heavy cream 

  • 2 tbsp sherry (optional) 

• Seafood
  
  

  • 8 oz cooked baby shrimp
    
    

  • 8 oz crabmeat
    
    

• Garnish
  
  

  • 3 tbsp chopped parsley, cilantro, and/or green onion tops
    
    

Directions

1. In a Dutch oven or large saucepan, melt the butter over medium-low heat. Add celery and green onion—sauté until tender, about 2 minutes. 

2. Stir in the flour until it’s well incorporated into the vegetables—cook for about 2 minutes to form a light roux.
   
   

3. Warm the milk in a separate saucepan, then slowly whisk it into the roux mixture. Continue stirring until the soup thickens (about 3 minutes).
   
   

4. Add tomato paste and stir to blend fully. Optionally, pour in the sherry for added depth.
   
   

5. Gently stir in the cooked shrimp and crab meat. Bring to a simmer.
   
   

6. Taste and adjust seasoning as needed. Remove from heat and garnish with parsley or green onion tops before serving.
   
   

Nutrients (per serving, as estimated by The Modern Proper)

• Calories: 668 kcal
  
  

• Protein: 26 g
  
  

• Carbohydrates: 15 g
  
  

• Total Fat: 56 g
  
  

• Sodium: 1010 mg