Crab and Shrimp Seafood Bisque

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Velvety, rich, and packed with the luxurious flavors of the ocean, this Crab and Shrimp Seafood Bisque is the ultimate comfort in a bowl. With each spoonful, you’ll get the tender sweetness of crab, the delicate bite of shrimp, and a creamy base infused with just the right blend of herbs and spices. It’s a restaurant-quality dish you can easily create in your own kitchen—perfect for a cozy dinner or an impressive starter when entertaining guests.

The bisque’s luscious texture is balanced with a whisper of heat and the brightness of fresh herbs. A touch of white wine and seafood stock builds depth in the broth, while the swirl of cream finishes it with elegance. Whether you’re craving a satisfying lunch or seeking seafood dinner ideas that are both easy and gourmet, this bisque is bound to impress.

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Ingredients for Crab and Shrimp Seafood Bisque

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 celery stalk, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 cups seafood or fish stock
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 pound cooked lump crab meat (shells removed)
• 1/2 pound peeled and deveined shrimp, chopped (reserve a few whole for garnish)
• 1/2 cup green peas (fresh or frozen)
• Salt and black pepper, to taste
• Fresh parsley or chives, chopped for garnish
• A pinch of red pepper flakes (optional for garnish)

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Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion, garlic, and celery. Sauté for about 5–7 minutes, or until the vegetables are soft and translucent, releasing their natural sweetness into the base of the bisque.

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Step 2: Add Seasonings and Build the Roux

Sprinkle in the smoked paprika, cayenne pepper (if using), and flour. Stir constantly for about 2 minutes to cook off the raw flour taste and form a light roux. This step thickens the bisque and gives it that luxurious texture.

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Step 3: Deglaze with Wine

Slowly pour in the white wine, scraping up any flavorful bits from the bottom of the pot. Let it simmer for 2–3 minutes until slightly reduced. This enhances the flavor profile with a subtle acidity that balances the richness of the dish.

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Step 4: Pour in the Stock and Simmer

Add the seafood stock and bring everything to a gentle boil. Reduce the heat and let it simmer for 10 minutes to develop the broth’s deep seafood flavor. Stir occasionally.

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Step 5: Blend for Creaminess (Optional)

If you prefer a super smooth bisque, use an immersion blender at this point to blend the soup until velvety. This step is optional but gives it a classic, silky finish.

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Step 6: Stir in Cream, Milk, and Seafood

Pour in the heavy cream and milk, stirring to combine. Add the crab meat, chopped shrimp, and peas. Cook for another 5–7 minutes, or until the shrimp are pink and fully cooked, and the bisque is heated through.

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Step 7: Season and Garnish

Taste and adjust the seasoning with salt and black pepper. Ladle the bisque into bowls and garnish with reserved whole shrimp, a sprinkle of chopped parsley or chives, and red pepper flakes if desired. Serve hot with crusty bread or oyster crackers.

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Storage Instructions

Crab and Shrimp Seafood Bisque stores beautifully, making it a great option for meal prep or leftovers. Allow the bisque to cool completely before transferring it to an airtight container.

• Refrigerator: Store in the fridge for up to 3 days. Reheat gently over low heat on the stove, stirring frequently. Avoid boiling, as it may cause the cream to separate.
• Freezer: While you can freeze the bisque, dairy-based soups may change in texture slightly after thawing. If freezing, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating slowly.

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Estimated Nutrition (per serving)

• Calories: ~320
• Protein: 22g
• Fat: 22g
• Carbohydrates: 9g
• Fiber: 1g
• Sugars: 3g
• Sodium: ~650mg

Note: These values are approximate and may vary based on specific ingredients and serving size.

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Frequently Asked Questions

What kind of crab meat should I use?

Lump crab meat is ideal for its sweet, tender texture. Avoid imitation crab for best results.

Can I make this bisque ahead of time?

Yes! This bisque tastes even better the next day as the flavors continue to meld.

Can I make this dish dairy-free?

You can substitute the cream and milk with coconut milk or a dairy-free alternative, though the flavor will be slightly different.

What if I don’t have seafood stock?

Chicken broth is a decent substitute, but seafood stock delivers the richest, most authentic flavor.

How spicy is this bisque?

It has a mild kick from cayenne and red pepper flakes, but you can easily adjust the heat to your liking.

Can I add other seafood?

Absolutely! Scallops, lobster, or clams make delicious additions—just adjust cooking time accordingly.

What’s the best way to reheat leftovers?

Gently reheat on the stove over low heat, stirring often to maintain the creamy texture.

Can I serve this as a main dish?

Yes! Pair it with a crusty baguette or a side salad for a filling and elegant main course.

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