Can I use frozen shrimp and crab meat?

Yes, frozen shrimp and crab meat work well in this recipe. Just make sure to thaw them completely and drain excess moisture before cooking to avoid watering down the bisque.

What can I use instead of seafood stock?

If you don’t have seafood stock, chicken or vegetable broth is a great substitute. While it slightly changes the flavor, it still results in a delicious and comforting bisque.

How do I thicken my bisque if it’s too runny?

If your bisque is thinner than desired, make a quick slurry using 1 tablespoon of flour or cornstarch mixed with 2 tablespoons of cold water. Stir it into the soup while simmering until it thickens.

Can I make this recipe dairy-free?

Yes, replace the heavy cream with full-fat coconut milk or a dairy-free alternative like oat cream. The flavor will shift slightly but still be rich and satisfying.

Creamy Crab and Shrimp Bisque

Name: Creamy Crab and Shrimp Bisque
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: ½ pound shrimp, peeled and deveined; ½ pound crab meat (preferably lump, but any type works); 2 tablespoons butter; 1 onion, finely chopped; 1 carrot, finely diced; 2 celery stalks, finely diced; 3 garlic cloves, minced; ¼ cup tomato paste; 3 cups seafood or fish broth (or substitute chicken/vegetable broth); 1 cup heavy cream; 1 teaspoon paprika; 1 teaspoon dried thyme; Salt and black pepper, to taste; 2 tablespoons all-purpose flour (for thickening); Fresh parsley, chopped (for garnish)

Description

Creamy Crab and Shrimp Bisque is a rich and velvety seafood soup that combines tender shrimp, sweet crab meat, and a savory cream-based broth. Perfect for cozy nights or elegant dinners, it’s surprisingly easy to make and packed with comforting flavor.

Ingredients

Scale

½ pound shrimp, peeled and deveined
½ pound crab meat (preferably lump, but any type works)
2 tablespoons butter
1 onion, finely chopped
1 carrot, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
¼ cup tomato paste
3 cups seafood or fish broth (or substitute chicken/vegetable broth)
1 cup heavy cream
1 teaspoon paprika
1 teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons all-purpose flour (for thickening)
Fresh parsley, chopped (for garnish)

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Instructions

Cook the Shrimp: Boil a small pot of water and add the shrimp, cooking for about 2 to 3 minutes until pink and opaque. Drain and cool slightly, then chop into bite-sized pieces.
Sauté the Aromatics: In a large soup pot, melt butter over medium heat and add the onion, carrot, celery, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Build the Flavor Base: Stir in the tomato paste, paprika, and dried thyme. Let it cook for about 2 minutes, allowing the ingredients to combine and intensify in flavor.
Thicken the Soup: Sprinkle the flour evenly over the veggies and stir well to coat everything. Cook for another minute to remove the raw taste from the flour.
Add the Broth: Slowly pour in the seafood broth while continuously stirring to prevent lumps. Bring the mixture to a gentle simmer and let it cook uncovered for 20 minutes so the flavors meld.
Finish with Seafood and Cream: Add the chopped shrimp and crab meat into the soup, followed by the heavy cream. Stir gently and simmer for another 5 minutes until everything is heated through. Season with salt and pepper to taste.
Serve and Garnish: Ladle the bisque into bowls and top with freshly chopped parsley. Serve hot with crusty bread or crackers for a satisfying meal.

Notes

To save time, use pre-chopped mirepoix (onion, carrot, and celery mix) from the store. For a smoother bisque, blend the vegetable base before adding the seafood. If using canned crab, drain it thoroughly before adding. Want a smoky twist? Add a pinch of smoked paprika instead of regular paprika.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 365
Sugar: 5g
Sodium: 790mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 22g
Cholesterol: 145mg