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Seafood Bisque with Crab and Shrimp

A luxurious and comforting bisque bursting with fresh crab and shrimp flavors, combined with aromatic vegetables and a hint of spice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tablespoon olive oil The base of our aromatic medley.
  • 1 cup onion (chopped) Fresh and crisp for flavor and sweetness.
  • 2 cloves garlic (minced) A staple for depth and richness.
  • 1 cup carrot (chopped) Adds natural sweetness and a beautiful color.
  • 1 cup celery (chopped) Provides earthiness and crunch.
Base Ingredients
  • 1/4 cup tomato paste For a savory umami boost.
  • 4 cups seafood or fish stock The heart and soul of the bisque.
  • 1 cup heavy cream Creates that luxurious creamy texture.
  • 1 teaspoon Old Bay seasoning A beloved blend that celebrates seafood.
  • 1/2 teaspoon cayenne pepper (optional) A spicy kick to elevate the dish.
Main Ingredients
  • 1 cup cooked crab meat Tender and flavorful, it’s the star ingredient.
  • 1 cup cooked shrimp (peeled and deveined) Juicy and succulent.
  • to taste Salt and pepper Essential for seasoning.
Garnish
  • to taste Fresh parsley For garnish.
  • to taste Lemon wedges Brightens flavors beautifully.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, minced garlic, carrot, and celery. Sauté until the vegetables soften, roughly 5-7 minutes.
Cooking
  1. Stir in the tomato paste, cooking it for an additional 2 minutes.
  2. Pour in the seafood or fish stock, and mix in the Old Bay seasoning, cayenne pepper, salt, and pepper. Allow it to come to a gentle simmer.
  3. Using an immersion blender, blend the mixture until it reaches a silky smooth consistency.
  4. Return the smooth bisque to the pot, then stir in the heavy cream, cooked crab meat, and shrimp. Simmer for another 5-10 minutes.
Serving
  1. Ladle the seafood bisque into bowls, garnishing with fresh parsley and serve with lemon wedges.

Notes

For an even creamier texture, replace half of the heavy cream with coconut milk. Store leftovers in an airtight container for up to three days.