Crab and Shrimp Seafood Bisque OMG DON’T LOSE THIS

Crab and Shrimp Seafood Bisque – OMG DON’T LOSE THIS RECIPE!

If you’re a fan of rich, creamy, flavor-packed seafood soups, then this Crab and Shrimp Seafood Bisque will blow your taste buds away. It’s one of those “OMG DON’T LOSE THIS” recipes – the kind you scribble down on a napkin or bookmark a hundred times because it’s just that good. This bisque is loaded with sweet crab meat, succulent shrimp, and layers of complex, comforting flavor that come together beautifully in a silky, velvety broth.

Whether you’re hosting a dinner party, cozying up on a cold evening, or just craving something indulgent, this dish is the definition of comfort seafood. Here’s a detailed step-by-step guide to making this unforgettable bisque from scratch.

🦐🦀 Ingredients:

Seafood:

½ pound shrimp, peeled, deveined, and chopped
½ pound lump crab meat (fresh or canned, drained if needed)

Base:

4 tablespoons unsalted butter
1 small onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste

Liquids:

¼ cup all-purpose flour
4 cups seafood stock (or chicken broth if unavailable)
1 cup heavy cream
½ cup dry white wine (optional but highly recommended)
2 tablespoons sherry or brandy (optional, for extra depth)

Finishing Touch:

Fresh parsley, chopped
A squeeze of lemon juice
Crusty bread or oyster crackers (for serving)

👩‍🍳 Step-by-Step Instructions:

STEP 1: Sauté Aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5–7 minutes. Stir in the garlic and cook for another minute until fragrant.

STEP 2: Build the Flavor

Add the tomato paste, Old Bay, paprika, cayenne, salt, and pepper. Stir well and let the spices bloom for 1–2 minutes.

STEP 3: Thicken the Base

Sprinkle the flour over the vegetable mixture. Stir constantly for 2–3 minutes to cook out the raw flour taste and create a roux. This will give your bisque a luscious, creamy texture.