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Crab and Shrimp Seafood Bisque Recipe

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4.9 from 86 reviews

This creamy Crab and Shrimp Seafood Bisque is a rich and comforting classic that combines tender crab meat and succulent shrimp in a velvety blend of butter, celery, green onions, tomato paste, and a hint of Old Bay seasoning. Perfect as a luxurious starter or a satisfying main, this bisque is full of layered flavors and smooth textures that warm the soul.

Ingredients

Units Scale

Seafood

  • 8 ounces crab meat
  • 8 ounces cooked shrimp, cut in pieces

Vegetables and Aromatics

  • 1/3 cup green onions, chopped
  • 1/3 cup celery, chopped

Dairy and Fats

  • 4 tbsp butter
  • 2 cups milk
  • 1 1/2 cups heavy cream

Seasonings and Other

  • 1 tbsp tomato paste
  • 3 tbsp flour
  • 1 tsp Old Bay Seasoning
  • Salt and pepper to taste

Instructions

  1. Melt Butter and Sauté Aromatics: Over medium-high heat, melt the butter in a saucepan. Add the chopped celery and green onions and cook until they soften and become fragrant, about 3-5 minutes.
  2. Add Flour to Thicken: Stir in the flour and cook for another minute, allowing the flour to absorb the butter and develop a light roux.
  3. Incorporate Milk and Seasonings: Heat the milk until warm, then gradually add it to the saucepan, whisking continuously to prevent lumps. Next, whisk in the Old Bay seasoning, salt, pepper, heavy cream, and tomato paste, blending everything into a smooth mixture.
  4. Simmer to Thicken: Lower the heat and cook the bisque until it gently simmers. Continue cooking until the soup begins to thicken, stirring frequently to avoid scorching on the bottom.
  5. Add Seafood and Finish Cooking: Stir in the shrimp and crab meat, cooking just until the seafood is heated through, about 3-5 minutes. Do not overcook to maintain tenderness. Garnish with fresh parsley if desired and serve warm.

Notes

  • Use fresh or high-quality canned crab meat for the best flavor.
  • Adjust thickness by adding more milk or cream as needed.
  • Old Bay Seasoning adds a classic seafood spice; adjust to taste if sensitive to spices.
  • This bisque is best served immediately but can be refrigerated for up to 2 days.
  • Reheat gently on low heat to prevent curdling or burning.

Find it online: https://queenrecipe.com/crab-and-shrimp-seafood-bisque-recipe/