Name: Seafood Bisque with Crab and Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Seafood
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 stalk celery, finely chopped; 1 small carrot, grated; 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch whisked into cold stock for gluten-free); 3 cups seafood stock or fish broth; 1 cup heavy cream (or half-and-half for a lighter texture); ½ cup dry white cooking wine or additional seafood stock; 1 cup lump crab meat, patted dry; 1 cup medium shrimp, peeled and deveined, patted dry; ½ teaspoon smoked paprika; ½ teaspoon Old Bay seasoning; ¼ teaspoon cayenne pepper (optional); Fresh parsley, chopped for garnish; Paprika for sprinkling; Crusty bread or oyster crackers for serving

Description

A rich and comforting seafood bisque made with crab and shrimp in a spiced cream base, perfect for weeknight dinners or special occasions.

Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 small carrot, grated
3 tablespoons all-purpose flour (or 2 tablespoons cornstarch whisked into cold stock for gluten-free)
3 cups seafood stock or fish broth
1 cup heavy cream (or half-and-half for a lighter texture)
½ cup dry white cooking wine or additional seafood stock
1 cup lump crab meat, patted dry
1 cup medium shrimp, peeled and deveined, patted dry
½ teaspoon smoked paprika
½ teaspoon Old Bay seasoning
¼ teaspoon cayenne pepper (optional)
Fresh parsley, chopped for garnish
Paprika for sprinkling
Crusty bread or oyster crackers for serving

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Instructions

Prepare mise en place: finely chop onion and celery, grate carrot, mince garlic, and measure spices. Pat crab and shrimp dry with paper towels.
Heat a large saucepan over medium heat. Add butter and olive oil. When melted, add onion, celery, and carrot. Sauté until softened, about 5–7 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle in flour and cook, stirring constantly for 1–2 minutes. If using cornstarch, whisk into cold stock and skip the roux step.
Slowly whisk in white wine and seafood stock. Bring to a gentle simmer and cook 8–10 minutes until the base thickens.
Reduce heat to low and stir in cream, smoked paprika, Old Bay, and cayenne pepper if using. Heat through without boiling.
Add shrimp and crab. Simmer until shrimp are opaque, about 2–3 minutes. Adjust seasoning with salt and pepper.
Ladle into warm bowls, garnish with parsley and a dusting of paprika. Serve with crusty bread or oyster crackers.

Notes

For gluten-free, use cornstarch instead of flour and skip the roux step. Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Seafood