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Restaurant-Quality Crab and Shrimp Seafood Bisque

Close-up of a creamy, orange-hued seafood soup topped with large cooked shrimp and crab pieces.
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Make this rich, velvety seafood bisque at home. This recipe blends succulent crab meat and tender shrimp into a luxurious, creamy base, perfect for an elegant dinner or cozy comfort.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry sherry or dry white wine
  • 4 cups seafood or fish stock
  • 1 cup heavy cream
  • 1/2 pound raw shrimp, peeled and deveined
  • 1/2 pound lump crab meat, picked over
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour until fully incorporated, creating a roux. Cook for 1 minute, stirring constantly.
  4. Pour in the sherry or white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the liquid reduces by half, about 3 minutes.
  5. Gradually whisk in the seafood stock until the mixture is smooth. Bring the soup to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
  6. Reduce the heat to low. Stir in the heavy cream, paprika, and cayenne pepper. Heat gently; do not allow the soup to boil after adding the cream.
  7. Add the raw shrimp to the simmering soup. Cook until the shrimp are pink and opaque, about 3 to 5 minutes.
  8. Gently fold in the lump crab meat. Heat through for 1 minute.
  9. Remove the pot from the heat. Stir in the fresh lemon juice. Season with salt and pepper to your taste.
  10. Serve the velvety bisque immediately with crusty bread for dipping.

Notes

  • For a smoother texture, you can blend half of the soup mixture with an immersion blender before adding the crab meat back in.
  • If you do not use sherry or wine, substitute with an equal amount of extra seafood stock and a teaspoon of white wine vinegar for acidity.
  • This recipe makes a rich seafood meal that is excellent served as an elegant appetizer or a main course.

Nutrition

Find it online: https://rosatasty.com/seafood-soup-restaurant-quality-crab-shrimp-bisque/