🦀🦐 Crab and Shrimp Seafood Bisque
Ingredients (Serves 4–6)
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 rib celery, finely chopped
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1 small carrot, finely chopped (optional, for depth)
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1 tbsp tomato paste
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2 tbsp all-purpose flour (for thickening)
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1½ cups (360ml) seafood stock or chicken broth
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1 cup (240ml) heavy cream
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½ cup (120ml) dry white wine (optional but recommended)
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½ lb (225g) shrimp, peeled, deveined, and chopped
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½ lb (225g) lump crab meat (fresh or canned, drained)
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1 tsp Old Bay seasoning
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¼ tsp paprika
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Salt and pepper to taste
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1–2 tsp lemon juice (to brighten at the end)
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Optional garnish: chopped parsley, chives, or a swirl of cream
Instructions
1. Sauté aromatics:
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In a large pot, heat butter and olive oil over medium heat.
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Add onion, celery, carrot (if using), and garlic. Cook 5–7 minutes, until soft and fragrant.
2. Build the base:
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Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
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Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
3. Deglaze and simmer:
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Slowly whisk in white wine (if using), then the seafood stock.
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Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
4. Blend (optional but silky):
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Use an immersion blender to puree the soup base for a smooth texture, or transfer to a blender in batches and return to the pot.
5. Add seafood:
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Lower heat to medium-low. Stir in cream, Old Bay, paprika, salt, and pepper.
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Add chopped shrimp and cook for 3–4 minutes until just pink.
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Gently fold in the crab meat and cook for another 2–3 minutes to warm through.
6. Finish and serve:
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Add lemon juice to brighten. Adjust seasoning if needed.
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Ladle into bowls and garnish with herbs or extra cream drizzle.
Would you like a version without cream (dairy-free), or perhaps with a spicier Cajun or Creole twist?