Why You’ll Love This Recipe
- Rich and Flavorful: The combination of tender crab and shrimp creates a harmonious blend of seafood flavors in a creamy broth.
- Elegant Presentation: Serving this bisque adds a touch of sophistication to any meal, impressing guests with its gourmet appeal.
- Versatile and Adaptable: Easily customize the bisque by adding other seafood or adjusting the seasonings to suit your taste.
Ingredients
- 3 tablespoons butter
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped celery
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces cooked baby shrimp
- 8 ounces crabmeat
- 2 tablespoons sherry wine (optional)
- Chopped parsley, cilantro, and/or green onion tops for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add the chopped green onion and celery, and sauté, stirring, until tender, about 2 minutes.
- Prepare Roux: Stir in the all-purpose flour until well incorporated. Continue cooking, stirring, for about 2 minutes to eliminate the raw flour taste.
- Warm Milk: In a separate saucepan, warm the milk over medium heat.
- Combine Mixtures: Slowly stir the warmed milk into the butter and vegetable mixture. Continue cooking, stirring until thickened, about 3 minutes.
- Add Flavorings: Stir in the black pepper, tomato paste, and heavy cream. Mix well to ensure all ingredients are fully incorporated.
- Optional Blending: For an extra smooth bisque, puree the soup in a blender or food processor at this point and then return it to the saucepan.
- Incorporate Seafood: Gently stir in the cooked shrimp, crabmeat, and sherry wine (if using). Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Serve: Ladle the hot bisque into bowls and garnish with chopped parsley, cilantro, and/or green onion tops. Serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Seafood Options: Feel free to substitute or add other seafood such as lobster, scallops, or firm, flaky fish to the bisque.
- Herb Enhancements: Experiment with different herbs like thyme or dill to add a unique flavor profile.
- Spice Level: For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
Storage/Reheating
- Storage: Allow the bisque to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through. Avoid boiling to prevent the cream from separating.
FAQs
What is a bisque?
A bisque is a smooth, creamy soup traditionally made from crustaceans like crab, shrimp, or lobster. It is known for its rich texture and deep flavor.
Can I use frozen seafood?
Yes, frozen shrimp and crab can be used if fresh is not available. Ensure they are fully thawed and drained before adding to the bisque to prevent excess water from diluting the flavor.
How can I thicken my bisque if it’s too thin?
If the bisque is too thin, you can let it simmer longer to reduce and thicken. Alternatively, create a slurry by mixing a small amount of flour or cornstarch with cold water, then slowly whisk it into the simmering bisque until the desired consistency is reached.
Can I make this bisque ahead of time?
Yes, you can prepare the bisque ahead of time. Follow the recipe up to the point of adding the seafood, then cool and refrigerate. When ready to serve, reheat gently and add the seafood, cooking until heated through.
What can I serve with this bisque?
This bisque pairs well with freshly baked biscuits, crusty bread, or a light salad.
Can I freeze the bisque?
Cream-based soups can sometimes separate when frozen and reheated. If you plan to freeze the bisque, consider doing so before adding the cream. When reheating, add the cream and seafood, and cook until heated through.
How do I ensure the seafood is not overcooked?
Since the shrimp and crab are already cooked, add them at the end of the cooking process and heat gently until just warmed through
Print
Crab and Shrimp Seafood Bisque
- Total Time: 30 minutes
- Yield: 4 servings
Description
This rich and creamy Crab and Shrimp Seafood Bisque is a luxurious soup bursting with delicate seafood flavors. Made with tender shrimp, sweet crabmeat, and a velvety smooth broth, this bisque is perfect for special occasions or a comforting meal at home. Quick and easy to prepare in just 30 minutes, this dish impresses with its elegant presentation and gourmet taste.
Ingredients
- 3 tbsp butter
- 2 tbsp finely chopped green onion
- 2 tbsp finely chopped celery
- 3 tbsp all-purpose flour
- 2 ½ cups milk
- ½ tsp freshly ground black pepper
- 1 tbsp tomato paste
- 1 cup heavy whipping cream
- 8 oz cooked baby shrimp
- 8 oz crabmeat
- 2 tbsp sherry wine (optional)
- Chopped parsley, cilantro, or green onion tops for garnish
Instructions
- Sauté Aromatics – In a large saucepan or Dutch oven, melt butter over medium-low heat. Add green onion and celery, sauté for 2 minutes until tender.
- Make Roux – Stir in flour, cooking for about 2 minutes to remove raw flour taste.
- Warm Milk – In a separate saucepan, heat milk over medium heat.
- Combine Base – Slowly stir warm milk into the butter-flour mixture, stirring constantly until thickened (about 3 minutes).
- Add Flavorings – Stir in black pepper, tomato paste, and heavy cream until fully incorporated.
- Optional Blending – For an ultra-smooth bisque, blend the soup and return it to the saucepan.
- Incorporate Seafood – Gently stir in shrimp, crabmeat, and sherry (if using). Simmer gently to meld flavors.
- Serve & Garnish – Ladle into bowls and top with parsley, cilantro, or green onions. Serve immediately.
Notes
- For a spicier bisque, add a pinch of cayenne pepper or a dash of hot sauce.
- Substitute or add lobster, scallops, or white fish for a different seafood twist.
- To prevent overcooked seafood, add it at the very end and heat just until warmed through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: French, American
