Crab and Shrimp Seafood Bisque – A Luxurious, Creamy Soup

This Crab and Shrimp Seafood Bisque is the ultimate comfort food with a gourmet twist. Packed with the rich flavors of succulent crab meat and tender shrimp, this bisque features a velvety broth that’s aromatic and indulgent. The blend of smoked paprika, Old Bay seasoning, and a splash of dry white wine brings a warm, savory depth, while the creamy texture from the heavy cream ties everything together. Perfect for special occasions, holiday feasts, or a comforting dinner on a chilly evening, this bisque is sure to impress your guests. You can easily adapt the recipe to include other seafood like lobster or scallops for an even more decadent dish.

Ingredients:

For the Bisque Base:

• 3 tablespoons unsalted butter
  
  

• 2 tablespoons olive oil
  
  

• 1 medium onion, finely chopped
  
  

• 2 cloves garlic, minced
  
  

• 1 stalk celery, finely chopped
  
  

• 1 small carrot, grated
  
  

• 3 tablespoons all-purpose flour
  
  

• 3 cups seafood stock or fish broth
  
  

• 1 cup heavy cream
  
  

• ½ cup dry white cooking wine or additional seafood stock
  
  

For the Seafood:

• 1 cup lump crab meat
  
  

• 1 cup medium shrimp, peeled and deveined
  
  

• ½ teaspoon smoked paprika
  
  

• ½ teaspoon Old Bay seasoning
  
  

• ¼ teaspoon cayenne pepper (optional, for heat)
  
  

For Garnish:

• Fresh parsley, chopped
  
  

• Paprika for sprinkling
  
  

• Crusty bread or oyster crackers
  
  

Directions:

1. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
   
   

2. Stir in the flour and cook for 2-3 minutes to form a roux. This will thicken the bisque and add a nutty flavor.
   
   

3. Gradually whisk in the seafood stock and wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.
   
   

4. Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Adjust salt and pepper to taste.
   
   

5. Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
   
   

6. Gently fold in the crab meat, being careful not to break up the lumps too much.
   
   

7. Lower the heat and stir in the heavy cream, allowing the bisque to heat through without boiling.
   
   

8. If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency.
   
   

9. Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and a side of crusty bread or oyster crackers.
   
   

Nutritional Value:

• Calories: 300-350 kcal
  
  

• Fat: 20g
  
  

• Carbohydrates: 12g
  
  

• Protein: 22g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 90mg
  
  

• Sodium: 800mg
  
  

• Fiber: 2g
  
  

• Sugar: 3g