Rich, velvety, buttery bisque loaded with tender shrimp and sweet lump crab. Absolutely irresistible!
⭐ Ingredients
Seafood
- ½ lb shrimp, peeled, deveined, chopped
- ½ lb lump crab meat, shells removed
Base
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids & Seasoning
- 3 tbsp flour (for thickening)
- 2 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- ½ cup whole milk
- 2 tbsp tomato paste
- ½ tsp Old Bay seasoning
- ½ tsp paprika
- Salt & pepper to taste
- Optional: a splash of sherry (traditional in bisque)
Finish
- Fresh parsley
- Extra crab meat on top (optional, but amazing)
- Crushed red pepper for heat (optional)
🧑🍳 Instructions
1. Sauté the Aromatics
- In a pot, melt 4 tbsp butter over medium heat.
- Add chopped onion and cook until soft (5 minutes).
- Add garlic and cook 1 more minute until fragrant.
2. Build the Roux
- Sprinkle 3 tbsp flour over the onions.
- Stir and cook for 1–2 minutes (this removes raw flour taste).
- Slowly whisk in seafood stock until smooth.
3. Add the Creamy Base
Stir in:
- Tomato paste
- Heavy cream
- Whole milk
- Old Bay
- Paprika
- Salt & pepper
Simmer on low for 8–10 minutes until thick and silky.
4. Add the Seafood
- Stir in chopped shrimp.
- Simmer 3–4 minutes until shrimp turn pink.
- Gently fold in the lump crab (don’t break it up).
- Simmer another 2–3 minutes.
Optional but AMAZING:
- Add a splash (1–2 tbsp) of sherry for restaurant-level richness.
5. Serve
Ladle into bowls and top with:
- Fresh parsley
- A spoonful of extra crab
- Paprika or red pepper flakes
- A drizzle of cream
Serve with crusty bread. Heaven!
