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Creamy Crab and Shrimp Seafood Bisque

A luxurious, restaurant-quality seafood bisque featuring succulent shrimp and lump crab meat in a velvety, cream-based broth flavored with aromatics and sherry.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Bisque Base
  • 4 tbsp unsalted butter
  • 1 yellow onion diced
  • 1 celery stalk diced
  • 1 carrot diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 4 cups seafood stock
  • 0.5 cup dry white wine or sherry
  • 1 cup heavy cream
Seafood & Garnish
  • 1 lb shrimp peeled and deveined
  • 0.5 lb lump crab meat
  • 1 tbsp lemon juice
  • 2 tbsp fresh chives chopped

Equipment

  • Dutch oven or large pot
  • Immersion blender
  • Whisk
  • Chef's Knife

Method
 

  1. Melt butter in a pot and sauté onion, celery, and carrot until soft.
  2. Stir in garlic, then add flour and tomato paste, cooking for 2 minutes.
  3. Deglaze with wine, then gradually whisk in seafood stock.
  4. Simmer for 20 minutes, then blend until smooth with an immersion blender.
  5. Add shrimp and cook until pink; fold in crab meat.
  6. Stir in heavy cream and lemon juice; heat through but do not boil.
  7. Serve hot garnished with chives and a side of crusty bread.

Notes

For the best flavor, use high-quality lump crab meat rather than imitation crab.