Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque

Ingredients

• 1 lb shrimp, peeled and chopped

• 8 oz lump crab meat

• 4 tbsp butter

• 1 small onion, finely chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 3 cups seafood or chicken broth

• 1 cup heavy cream

• 1 cup milk

• 1 tbsp tomato paste

• 1 tsp Old Bay seasoning

• ½ tsp paprika

• Salt and black pepper, to taste

• 1 tbsp fresh parsley, chopped

Instructions

1. Sauté the vegetables: Melt butter in a large pot over medium heat. Add onion and celery and cook for 4–5 minutes. Add garlic and cook for another minute.

2. Make the base: Stir in the flour and cook for about 1 minute. Slowly whisk in the broth to prevent lumps.

3. Add the creamy ingredients: Stir in the tomato paste, heavy cream, milk, Old Bay seasoning, paprika, salt, and pepper. Simmer gently for about 10 minutes.

4. Add the seafood: Add the shrimp and cook for 3–5 minutes, until the shrimp are pink and cooked through. Gently fold in the crab meat during the last 2 minutes.

5. Finish and serve: Taste and adjust the seasoning. Sprinkle with fresh parsley and serve hot with crusty bread.

Tips

• Keep the bisque at a gentle simmer rather than a hard boil to prevent the cream from separating.

• For extra richness, add a small splash of dry sherry before serving.

• Don’t overcook the crab or shrimp, as they can become tough.

• For a smoother bisque, blend the vegetable-and-broth base before adding the seafood.

Serving Suggestion

Serve with crusty bread, oyster crackers, or a simple green salad for a comforting seafood dinner.