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Rich Crab and Shrimp Bisque

A luxurious, creamy bisque that combines the briny sweetness of crab and tender shrimp in a velvety soup, perfect for chilly evenings or special occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 7 servings
Course: Appetizer, Main Course, Soup
Cuisine: French, Seafood
Calories: 425
Ingredients Method Notes

Ingredients
  

For the bisque base
  • 1/2 cup butter Use good quality unsalted butter for the best flavor.
  • 1/2 cup all-purpose flour Helps thicken the bisque. Substitute with gluten-free flour if needed.
  • 1 cup chopped onion Sweet onions like Vidalia work wonders here.
  • 1/2 cup chopped celery For that classic crunch and aromatic base.
  • 1/2 cup chopped red bell pepper Adds sweetness and vibrant color.
  • 2 cloves garlic, minced Fresh garlic will give you the best flavor.
  • 4 cups seafood or chicken broth Homemade broth is ideal, but store-bought works in a pinch.
  • 1 cup heavy cream Provides a luxurious richness. Half-and-half can be a lighter alternative.
  • 1/2 cup dry sherry Adds depth; opt for a quality sherry for the best results.
Seafood ingredients
  • 8 oz lump crabmeat Fresh crab is preferable.
  • 8 oz cooked shrimp, peeled and deveined Fresh or frozen shrimp works.
Seasoning
  • 1 teaspoon Worcestershire sauce Enhances the umami flavors.
  • 1/2 teaspoon hot sauce Adjust based on your spice tolerance.
  • to taste Salt and pepper Always taste as you go!
Garnish
  • to taste Fresh chopped parsley Adds freshness and a pop of color.

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat, about 2-3 minutes until foamy.
  2. Add the flour and stir constantly with a whisk to make a roux. Cook for about 5 minutes until it turns light golden brown.
  3. Add the chopped onion, celery, red bell pepper, and minced garlic. Cook for 5-7 minutes until softened.
  4. Pour in the broth, stirring constantly to ensure no lumps form in the roux.
  5. Bring the mixture to a simmer, cooking for about 10-15 minutes until it thickens slightly.
Cooking
  1. Stir in heavy cream, dry sherry, lump crabmeat, and cooked shrimp. Simmer gently to blend the aromas.
  2. Add the Worcestershire sauce, hot sauce, salt, and pepper. Simmer for an additional 10-15 minutes.
  3. Taste and adjust seasoning as needed.
  4. Serve the bisque hot, garnished with fresh parsley.

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Ensure that seafood is added later when reheating for texture.