Description
An irresistibly creamy crab and shrimp bisque, perfect for chilly evenings when you crave ultimate comfort food. This easy seafood soup is loaded with fresh crab, plump shrimp, and a dreamy, rich broth.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 pound lump crab meat, picked over for shells
- 1/2 pound medium shrimp, peeled, deveined, and chopped
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, for serving
Instructions
- In a large Dutch oven or soup pot, melt the butter with the olive oil over medium heat.
- Add the onion and celery. Cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir constantly for 2 minutes to create a light roux.
- Slowly whisk in the seafood stock, scraping up any browned bits from the bottom of the pot.
- Add the tomato paste, Old Bay, smoked paprika, and cayenne. Whisk to combine.
- Pour in the wine and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream. Taste and season with salt and pepper.
- Add the crab meat and chopped shrimp. Simmer gently for 6-8 minutes, until the shrimp are pink and cooked through.
- Stir in fresh parsley. Serve hot, garnished with extra parsley and lemon wedges.
Notes
For a gluten-free version, substitute the flour with a gluten-free blend or cornstarch (use half the amount and whisk into cool stock before adding). If you want a smoother bisque, blend half the soup before adding seafood. Adjust cayenne for desired heat. Use seafood stock for best flavor, but chicken broth works in a pinch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 320
- Sugar: 3
- Sodium: 900
- Fat: 21
- Saturated Fat: 11
- Carbohydrates: 9
- Fiber: 1
- Protein: 22
Keywords: creamy crab and shrimp bisque, seafood soup, cozy soup, crab bisque, shrimp bisque