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–+ servings

Creamy Seafood Bisque

Discover the rich, velvety Creamy Seafood Bisque, brimming with succulent crab and tender shrimp. Perfect for special gatherings or cozy family dinners. Easy to make and always impressive.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small carrot, grated
  • 1 stalk celery, finely chopped
  • 3 tbsp all-purpose flour
  • 3 cups seafood stock or fish broth
  • 1 cup heavy cream
  • ½ cup seafood stock (non-alcoholic substitute for white wine)
  • 1 cup lump crab meat
  • 1 cup medium shrimp, peeled and deveined
  • ¼ tsp smoked paprika
  • ¼ tsp Old Bay seasoning
  • pinch cayenne pepper (optional, for heat)
  • q.s. fresh parsley, chopped (for garnish) to taste
  • q.s. paprika for sprinkling to taste
  • q.s. crusty bread or oyster crackers (for serving) to taste

Equipment

  • Large pot
  • Whisk
  • Immersion blender (optional)
  • Measuring cups and spoons
  • Cutting board

Method
 

  1. In a large pot, melt butter and olive oil over medium heat.
  2. Add onion, garlic, carrot, and celery; sauté until soft, about 5 minutes.
  3. Stir in flour; cook for 2-3 minutes to form a roux.
  4. Gradually whisk in seafood stock; simmer until thickens.
  5. Pour in heavy cream and additional seafood stock; simmer gently for 10 minutes.
  6. Season with smoked paprika, Old Bay, and cayenne pepper; adjust salt and pepper.
  7. Fold in crab meat and shrimp; simmer for 5-7 minutes until shrimp are pink and heated through.
  8. Serve in bowls garnished with parsley, paprika, and crusty bread or crackers.

Nutrition

Calories: 325kcalCarbohydrates: 8gProtein: 20gFat: 24gSaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 120mgIron: 1.5mg

Notes

If some ingredients are unavailable, consider using chicken broth instead of seafood stock; you can also substitute lobster or other shellfish for the crab and shrimp. For a lighter version, half-and-half or a dairy-free alternative like coconut milk work well. Don't forget to adjust the seasoning as you go, and feel free to add a splash of clam juice for extra flavor! Store the bisque in the refrigerator for up to 3 days or freeze the base without seafood for up to 3 months. Reheat gently when serving! Enjoy!
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