Description

This creamy crab and shrimp bisque is a luxurious, comforting seafood soup with a velvety texture and rich flavor, perfect for cozy nights or special occasions. It features sweet crab, tender shrimp, and a touch of sherry in a creamy, savory broth.

Ingredients

Scale

4 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 stalks celery, diced
1 large carrot, peeled and diced
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
4 cups seafood or chicken broth
1 cup heavy cream
1/4 cup dry sherry (optional, or substitute white wine)
1.5 teaspoons Old Bay seasoning
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon sugar
Salt and black pepper, to taste
8 oz lump crab meat, picked over for shells
8 oz shrimp, peeled, deveined, chopped into bite-sized pieces
Juice from 1/2 lemon
Fresh chives or parsley, for garnish (optional)

Instructions

In a large soup pot, melt butter with olive oil over medium heat. Add diced onion, celery, and carrot. Sauté, stirring often, until vegetables are soft and fragrant, about 6-8 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook, stirring constantly, for 1-2 minutes until slightly darkened.
Sprinkle flour over the vegetables and stir well, cooking for about 2 minutes until fully incorporated.
Slowly whisk in seafood or chicken broth, scraping up any bits from the bottom. Add dry sherry, Old Bay seasoning, dried thyme, bay leaf, sugar, and a generous pinch of salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Remove the bay leaf. Use an immersion blender to puree about half the soup in the pot, leaving some texture. (If using a countertop blender, blend in small batches and return to the pot.)
Stir in heavy cream, crab meat, and chopped shrimp. Simmer gently for 4-5 minutes, until shrimp are pink and cooked through. Do not overcook.
Squeeze in lemon juice. Taste and adjust seasoning with more salt, pepper, or Old Bay if needed. If the bisque is too thick, add a splash of broth or cream.
Ladle into bowls, garnish with chopped chives or parsley, and serve hot with baguette or oyster crackers.

Notes

For a gluten-free version, substitute flour with cornstarch or gluten-free flour. Use coconut cream for a dairy-free twist. Do not boil after adding cream to avoid curdling. Taste and adjust seasoning at the end. Fresh or high-quality refrigerated crab is best; avoid imitation crab. Soup can be made ahead and flavors improve overnight. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: French-American

Nutrition

Serving Size: 1.5 cups (about 350ml)
Calories: 320
Sugar: 5
Sodium: 900
Fat: 20
Saturated Fat: 10
Carbohydrates: 14
Fiber: 2
Protein: 20

Keywords: seafood bisque, crab bisque, shrimp bisque, creamy soup, comfort food, easy seafood soup, special occasion soup, French bisque, holiday soup, shellfish soup