Description
A rich and creamy Crab and Shrimp Seafood Bisque featuring tender seafood simmered in a flavorful roux-based broth with aromatic vegetables, smoked paprika, and Old Bay seasoning. Perfect for a comforting appetizer or main dish, served with crusty bread or oyster crackers.
Ingredients
Scale
Seafood Bisque Base
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tbsp all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine (or additional seafood stock)
Seafood and Seasonings
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Paprika for sprinkling (optional)
- Crusty bread or oyster crackers (for serving)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the finely chopped onion, minced garlic, chopped celery, and grated carrot. Sauté the mixture for about 5 minutes until the vegetables are softened and fragrant.
- Create the Roux: Stir in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly to form a light golden paste. This will help thicken the bisque.
- Add the Liquid Base: Gradually whisk in the seafood stock or fish broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes until the bisque slightly thickens.
- Incorporate Cream and Wine: Stir in the heavy cream and dry white cooking wine (or additional seafood stock) into the simmering broth, blending well for a smooth texture.
- Season the Bisque: Add smoked paprika, Old Bay seasoning, cayenne pepper if using, and salt and freshly ground black pepper to taste. Let the bisque simmer another 10 minutes, stirring occasionally to develop flavors.
- Cook the Seafood: Gently add the lump crab meat and peeled, deveined shrimp into the bisque. Cook for about 5 minutes until the shrimp turn pink and opaque, ensuring the seafood is thoroughly cooked but tender.
- Final Touches and Serving: Taste the bisque and adjust seasoning if needed. Serve hot, garnished with freshly chopped parsley and a sprinkle of paprika if desired. Accompany with crusty bread or oyster crackers for a complete meal experience.
Notes
- For a spicier bisque, increase the cayenne pepper to your preference.
- If seafood stock is unavailable, fish broth or clam juice can be used as a substitute.
- Ensure shrimp are cooked just until opaque to avoid becoming rubbery.
- This bisque can be prepared a day ahead and gently reheated over low heat.
- Using fresh lump crab meat enhances the flavor but canned crab meat can be used in a pinch.
