Creamy Crab And Shrimp Bisque (Printable)

A luxurious, velvety bisque with tender crab and shrimp, perfect for cozy evenings.

# What You'll Need:

→ Seafood

01 - 8 oz lump crab meat
02 - 8 oz large shrimp, peeled, deveined, and chopped

→ Vegetables & Aromatics

03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 1 small carrot, finely chopped
08 - 2 garlic cloves, minced

→ Liquids

09 - 1/4 cup dry sherry or white wine
10 - 3 cups seafood or fish stock
11 - 1 cup heavy cream
12 - 1 cup whole milk

→ Seasonings

13 - 2 tbsp tomato paste
14 - 1 tsp Old Bay seasoning
15 - 1/2 tsp sweet paprika
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1 tbsp fresh parsley, chopped

→ Optional

19 - Lemon wedges, for serving

# How to Make It:

01 - Melt the butter with the olive oil in a large pot over medium heat. Add the onion, celery, and carrot; sauté until softened, about 6 to 8 minutes.
02 - Stir in the garlic and cook for 1 minute. Add the tomato paste, Old Bay seasoning, and paprika; cook for another 2 minutes, stirring frequently.
03 - Pour in the sherry or white wine, scraping any browned bits from the bottom of the pot. Let simmer for 1 to 2 minutes until slightly reduced.
04 - Add the seafood stock and bay leaf. Bring to a simmer, cover, and cook for 15 minutes.
05 - Remove the bay leaf. Purée the mixture until completely smooth using an immersion blender, or transfer to a regular blender in batches. Return to the pot if needed.
06 - Stir in the milk and heavy cream. Bring back to a gentle simmer without boiling.
07 - Add the crab meat and chopped shrimp. Simmer gently for 6 to 8 minutes until the shrimp are pink and cooked through.
08 - Season to taste with salt and pepper. Ladle into bowls, garnish with chopped parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The way the cream marries with sherry creates a depth that makes people think you spent all day on it
  • It is the kind of dish that turns a random weeknight into something worth remembering
02 -
  • Never let the bisque come to a hard boil after adding the cream or it will break and look curdled no matter how much you stir
  • Blending hot soup is genuinely dangerous if you are using a regular blender so work in small batches and hold the lid down with a towel
03 -
  • If your bisque feels too thin after blending, simmer it uncovered for five more minutes to reduce and thicken naturally
  • Substituting half and half for the heavy cream works fine but add a teaspoon of flour to the vegetable paste step to maintain body

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