Crab and Shrimp Seafood Bisque Recipe

Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 3 cloves garlic, minced

• 2 tbsp all-purpose flour

• 3 cups seafood stock (or fish/chicken broth)

• 1 cup heavy cream

• 1 cup whole milk

• ½ cup dry white wine (optional, but adds great flavor)

• ½ lb (225 g) raw shrimp, peeled, deveined, and chopped

• ½ lb (225 g) lump crabmeat (pick out any shells)

• 2 tbsp tomato paste

• 1 tsp Old Bay seasoning

• ¼ tsp cayenne pepper (optional, for a little heat)

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Sauté the aromatics
   In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the onion, carrot, and celery, and cook for 5–6 minutes until softened. Stir in the garlic and cook another 30 seconds.

2. Make the roux
   Sprinkle the flour over the vegetables and stir well for about 1–2 minutes to form a thick paste. This helps thicken the bisque.

3. Add liquids and flavor
   Whisk in the white wine, scraping up any brown bits from the pot. Slowly add the seafood stock, tomato paste, and seasonings (Old Bay, cayenne, salt, and pepper). Stir well and bring to a simmer.

4. Simmer and blend
   Let the mixture simmer for about 10 minutes, until the vegetables are tender.
   Carefully use an immersion blender (or transfer to a blender) to puree until smooth and velvety.

5. Add cream and seafood
   Return the bisque to low heat. Stir in the cream and milk, then add the shrimp. Cook for 3–4 minutes until shrimp are pink and cooked through.
   Gently fold in the crabmeat and cook for another 2–3 minutes. Do not boil once the seafood is added — just heat gently.

6. Adjust and serve
   Taste and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges and crusty bread.

🍷 Chef’s Tips

• Use fresh or frozen seafood — if frozen, thaw completely before cooking.

• For a thicker bisque, reduce the broth slightly or add a bit more flour at the roux stage.

• Add a touch of sherry at the end for a restaurant-style finish.