Description
Rich and creamy crab and shrimp seafood bisque brings coastal comfort to kitchen tables. Delicate shellfish blend with velvety cream, offering a luxurious dining experience that satisfies seafood cravings.
Ingredients
Scale
Seafood:
- 0.5 pounds (226 grams) lump crab meat
- 0.5 pounds (226 grams) shrimp, peeled, deveined, and chopped
Dairy and Cream Base:
- 1 cup heavy cream
- 0.5 cup milk
- 2 tablespoons butter
Seasonings and Additional Ingredients:
- 2 cups seafood or chicken broth
- 0.5 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 0.5 teaspoon Old Bay seasoning
- 0.25 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a spacious pot over medium heat, gently sautéing diced onions and minced garlic until they become translucent and fragrant.
- Sprinkle flour into the softened vegetables, stirring continuously to create a smooth roux and cook out the raw flour taste for approximately 60 seconds.
- Slowly incorporate broth into the mixture, whisking methodically to prevent lumps and create a silky base for the bisque.
- Pour in heavy cream, milk, white wine, tomato paste, Old Bay seasoning, and cayenne pepper, allowing the liquid to simmer and develop complex flavors for 10 minutes.
- Gently fold crab meat and shrimp into the simmering bisque, cooking until the shrimp transforms to a vibrant pink color, which typically takes around 4-5 minutes.
- Taste the bisque and adjust seasoning with salt and freshly ground black pepper to enhance the seafood’s natural sweetness.
- Ladle the piping hot bisque into serving bowls, garnishing with freshly chopped parsley for a burst of color and additional flavor complexity.
Notes
- Carefully control the heat when adding flour to prevent burning, creating a smooth roux base for a silky texture.
- Consider using gluten-free flour for those with wheat sensitivities, ensuring the bisque remains creamy and delicious.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream, reducing overall calorie content while maintaining rich flavor.
- Fresh seafood makes a significant difference – opt for high-quality, freshly caught crab and shrimp to elevate the bisque’s taste and authenticity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 225 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 110 mg