Description
A luxurious seafood bisque featuring crab and shrimp in a creamy, spiced broth, perfect for dinner parties or cozy evenings.
Ingredients
- 1 lb crab meat (lump or backfin; pick over for shells)
- 1 lb shrimp, peeled and deveined (16–20 count is ideal)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish broth (use low-sodium if possible)
- 1 cup heavy cream
- 1/2 cup white wine (dry, like Pinot Grigio or Sauvignon Blanc)
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until softened and translucent, about 3–5 minutes.
- Sprinkle in the flour and stir continuously for about 1 minute to cook the raw flour taste and form a light roux.
- Gradually whisk in the seafood stock and white wine, stirring constantly until the mixture is smooth and begins to thicken.
- Add the crab meat, shrimp, Old Bay seasoning, salt, and pepper. Reduce heat to a gentle simmer and cook for 10–15 minutes.
- Remove from heat, stir in the heavy cream, and warm gently. Adjust seasoning.
- Serve hot, garnished with chopped parsley.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour blend. For dairy-free, use full-fat coconut milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American