Description
A rich and creamy seafood bisque made with lump crab and tender shrimp, perfect for dinner parties or special occasions.
Ingredients
- 1 lb crab meat (lump or backfin; pick over for shells)
- 1 lb shrimp, peeled and deveined (16–20 count ideal)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish broth (low-sodium recommended)
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Instructions
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the chopped onion and garlic. Sauté until softened and translucent, about 3–5 minutes.
- Sprinkle in the flour and stir constantly for about 1 minute to form a light roux.
- Slowly whisk in the seafood stock and white wine until smooth and simmer for 3–5 minutes.
- Add the crab meat, shrimp, Old Bay, and a generous pinch of salt and pepper. Reduce heat to low and simmer for 10–15 minutes.
- Remove the pot from heat and stir in the heavy cream. Taste and adjust seasoning.
- Serve hot in warmed bowls and garnish with chopped parsley.
Notes
For a dairy-free version, swap heavy cream for coconut milk and use olive oil. This bisque is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American