Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Americaine

Description

Indulge in a delicious Crab and Shrimp Seafood Bisque Recipe. Discover a savory and satisfying dish to impress your guests.

Ingredients

Scale
  • 1 pound (450g) lump crabmeat, picked over for shells
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 1 large yellow onion (about 1 cup/150g), finely diced
  • 2 medium carrots (about 1 cup/120g), finely diced
  • 2 celery stalks (about ¾ cup/120g), finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • ¼ cup (60ml) brandy or cognac
  • 3 tablespoons tomato paste
  • 1 can (14.5oz/411g) diced tomatoes
  • 4 cups (950ml) seafood stock (or fish stock)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups (475ml) heavy cream
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh chives, finely chopped for garnish
  • 1 tablespoon fresh tarragon, chopped (optional)
  • 1–2 tablespoons fresh lemon juice

Instructions

  1. Step 1: Prepare the Seafood If using whole shrimp, peel and devein them, reserving the shells. Cut the shrimp into bite-sized pieces and refrigerate. Carefully pick through the crabmeat to remove any shell fragments, being gentle to keep the lumps intact. Keep chilled until needed.
  2. Step 2: Create the Flavor Base In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook until fragrant, about 30 seconds more. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
  3. Step 3: Deglaze and Build the Broth Pour in the brandy or cognac and scrape up any browned bits from the bottom of the pot (these contain tremendous flavor!). Allow the alcohol to cook off for about 1 minute. Stir in the tomato paste and cook for another minute until it darkens slightly. Add the diced tomatoes, seafood stock, bay leaf, and dried thyme. Bring to a gentle simmer and cook uncovered for 20 minutes to allow the flavors to meld.
  4. Step 4: Blend and Strain Remove the bay leaf. Using an immersion blender, partially blend the soup, leaving some texture. For an ultra-smooth bisque, strain through a fine-mesh sieve, pressing on the solids to extract maximum flavor. Return the strained liquid to the pot.
  5. Step 5: Finish with Cream and Seafood Reduce heat to low and stir in the heavy cream. Add the cayenne pepper and season with salt and black pepper to taste. Gently add the shrimp pieces and simmer just until they turn pink, about 2-3 minutes. Turn off the heat and carefully fold in the crab meat, allowing the residual heat to warm it without cooking further. Finish with a squeeze of fresh lemon juice to brighten the flavors.
  6. Step 6: Serve Ladle the hot **Crab and Shrimp Seafood Bisque** into warmed bowls. Garnish with fresh chopped chives and tarragon if using. Serve immediately with crusty bread for the perfect dining experience.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

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