Description
A luxurious and creamy seafood bisque made with sweet lump crab meat, juicy shrimp, and a rich, velvety broth infused with garlic, onion, celery, and Old Bay seasoning. Perfect for chilly nights or elegant dinners.
Ingredients
Scale
- 4 tablespoons Butter
- 1 medium Yellow Onion, diced
- 2 stalks Celery, finely chopped
- 4 cloves Garlic, minced
- 3 tablespoons All-Purpose Flour
- 4 cups Seafood Stock
- 2 tablespoons Tomato Paste
- 1 ½ cups Heavy Cream
- 2 teaspoons Old Bay Seasoning
- 1 tablespoon White Wine Vinegar
- 1 pound Cooked Shrimp, chopped
- 8 ounces Lump Crab Meat
- Salt and Pepper to taste
- Fresh Parsley for garnish
Instructions
- Warm your large pot or Dutch oven over medium heat.
- Melt butter, then sauté onion, celery, and garlic until soft. Stir in flour and cook for a minute to form a roux.
- Slowly whisk in seafood stock to avoid lumps. Add tomato paste and stir until smooth.
- Let the mixture simmer gently for 15 minutes. Use an immersion blender to puree the base.
- Stir in cream, Old Bay, and vinegar. Add shrimp and crab, then simmer until shrimp are just cooked through, about 5 minutes.
- Season with salt and pepper. Add more cream or stock to adjust thickness if needed.
- Ladle into bowls, sprinkle with parsley, and serve with crusty bread for dipping.
Notes
- Use room-temperature cream to prevent curdling.
- Reheat leftovers on low heat to keep texture smooth.
- Fresh herbs make the garnish pop.
- Make the base ahead and add seafood just before serving for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 165mg
Keywords: seafood bisque, crab and shrimp bisque, creamy seafood soup, comfort food, elegant soup recipe