Crab and Shrimp Seafood Bisque

Step 3: Create the Roux

1. Push the vegetables to the side of the pot.
2. Melt the remaining 2 tablespoons of butter in the center and sprinkle in the flour.
3. Stir continuously for 2–3 minutes until the mixture forms a smooth paste—this will thicken your bisque beautifully.

Step 4: Deglaze and Simmer

1. Slowly pour in the white wine, scraping the bottom of the pot to release any caramelized bits.
2. Gradually add the seafood stock, whisking to combine with the roux.
3. Add thyme and bay leaf. Bring to a gentle simmer and cook for 20–25 minutes to allow the flavors to meld.

Step 5: Blend and Strain

1. Remove the bay leaf.
2. Using an immersion blender, blend the bisque until smooth and velvety. (Optional: you can also transfer it to a countertop blender in batches.)
3. For a truly silky texture, strain the bisque through a fine-mesh sieve back into the pot.

Step 6: Finish the Bisque

1. Reduce the heat to low. Stir in the heavy cream.
2. Add the crab meat and shrimp, cooking gently for 3–5 minutes until the shrimp turn pink and the crab is heated through.
3. Taste and season with salt and freshly ground black pepper as needed.

Step 7: Serve and Garnish

1. Ladle the bisque into warm bowls.
2. Garnish with chopped parsley and a drizzle of cream, if desired.
3. Serve with crusty bread or garlic toast for a complete, indulgent meal.

Tips for the Perfect Seafood Bisque

• Use fresh seafood whenever possible; it makes a huge difference in flavor.
• If you want extra depth, make a quick seafood stock from shrimp shells and simmer with onion, carrot, celery, and herbs before starting the bisque.
• Avoid overcooking the shrimp—they cook quickly and become rubbery if left too long.
• Adjust cream and stock ratio to control thickness—more stock for a thinner bisque, more cream for a richer version.

Final Thoughts

A Crab and Shrimp Seafood Bisque is the ultimate comfort food with a touch of elegance. With each creamy, flavorful spoonful, you’ll taste the sweet essence of the sea balanced with aromatic herbs and subtle spice. Making it from scratch is simpler than it seems, and the reward is a restaurant-quality dish that’s perfect for special occasions or an indulgent weeknight treat.

If you want, I can also create a quick “one-pot shortcut version” that’s just as creamy and flavorful but only takes 30 minutes. This could be perfect for busy nights. Do you want me to do that?