Description
This Homemade Crab and Shrimp Seafood Bisque is a rich, creamy, and flavorful soup packed with tender seafood, aromatic spices, and a velvety broth. Made with fresh shrimp, lump crab meat, and a hint of white wine, this bisque is perfect for an elegant appetizer or a cozy dinner. Serve it with crusty bread for a restaurant-quality meal at home!
Ingredients
For the Bisque:
- 1/2 lb shrimp (peeled, deveined, and chopped)
- 1/2 lb crab meat (lump or claw)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the Aromatics: Melt butter in a large pot over medium heat. Add chopped onion and cook until soft, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Make the Roux: Sprinkle in flour and whisk continuously for 1-2 minutes until it forms a golden paste.
- Add the Liquids: Slowly pour in seafood stock while whisking. Stir in white wine (if using) and bring to a gentle simmer.
- Season the Bisque: Add paprika, cayenne pepper, salt, and black pepper. Simmer for 10 minutes to develop flavor.
- Cook the Seafood: Stir in chopped shrimp and crab meat. Simmer for 5 minutes, or until shrimp is fully cooked.
- Finish with Cream: Reduce heat to low and stir in heavy cream. Warm through without boiling.
- Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!
Notes
- For a thicker bisque, blend a portion before adding seafood or mix in a cornstarch slurry.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop without boiling to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
