Name: Creamy Crab and Shrimp Seafood Bisque Recipe
Ingredients: 1 cup heavy cream – Adds richness and creaminess to the bisque.; 2 cloves garlic, minced – Provides a depth of flavor with its pungent and aromatic qualities.; 1/4 cup all-purpose flour – Used to make the roux, which helps to thicken the bisque.; 1/2 lb fresh or canned lump crab meat – Offers a sweet, tender texture and rich seafood flavor.; 1/2 lb large shrimp, peeled and deveined – Delicate and juicy, adding texture and substance to the soup.; 4 tablespoons unsalted butter – Used for sautéing and making the roux, giving the bisque a rich base.; 1 medium onion, finely chopped – A key aromatic that builds flavor.; 2 celery stalks, finely chopped – Adds a subtle, savory flavor to the soup.; 1 large carrot, finely chopped – Contributes sweetness and depth to the vegetable base.; 1/2 cup dry sherry (optional, can be omitted for a non-alcoholic version) – Adds complexity and enhances the seafood flavor.; 4 cups seafood stock or chicken broth – Provides the base for the bisque, with seafood stock being ideal for richer flavor.; 1 teaspoon Old Bay seasoning – A classic seafood seasoning that complements the flavors of crab and shrimp.; 1 bay leaf – Infuses the bisque with a subtle, herbal note.; Salt and pepper, to taste – Essential for balancing the flavors.; 2 tablespoons fresh parsley, chopped (for garnish) – Brightens the presentation and adds freshness.

Ingredients

Scale

1 cup heavy cream – Adds richness and creaminess to the bisque.
2 cloves garlic, minced – Provides a depth of flavor with its pungent and aromatic qualities.
1/4 cup all-purpose flour – Used to make the roux, which helps to thicken the bisque.
1/2 lb fresh or canned lump crab meat – Offers a sweet, tender texture and rich seafood flavor.
1/2 lb large shrimp, peeled and deveined – Delicate and juicy, adding texture and substance to the soup.
4 tablespoons unsalted butter – Used for sautéing and making the roux, giving the bisque a rich base.
1 medium onion, finely chopped – A key aromatic that builds flavor.
2 celery stalks, finely chopped – Adds a subtle, savory flavor to the soup.
1 large carrot, finely chopped – Contributes sweetness and depth to the vegetable base.
1/2 cup dry sherry (optional, can be omitted for a non-alcoholic version) – Adds complexity and enhances the seafood flavor.
4 cups seafood stock or chicken broth – Provides the base for the bisque, with seafood stock being ideal for richer flavor.
1 teaspoon Old Bay seasoning – A classic seafood seasoning that complements the flavors of crab and shrimp.
1 bay leaf – Infuses the bisque with a subtle, herbal note.
Salt and pepper, to taste – Essential for balancing the flavors.
2 tablespoons fresh parsley, chopped (for garnish) – Brightens the presentation and adds freshness.

Instructions

1. Prepare the Vegetables:

Start by finely chopping the onion, celery, and carrot. These vegetables will form the aromatic base of the bisque, infusing it with a well-rounded flavor. Set the minced garlic aside, as it will be added later.

2. Cook the Vegetables:

In a large pot or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. Once the butter has melted and begins to foam, add the chopped onion, celery, and carrot. Sauté these vegetables for about 5-7 minutes, stirring occasionally until softened and fragrant. Be careful not to brown them. Next, add the minced garlic and cook for an additional 1-2 minutes, allowing the garlic to become aromatic but not burnt.

3. Make the Roux:

Once the vegetables are softened, sprinkle the 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Stir the mixture constantly to coat the vegetables in the flour and allow it to cook for 2-3 minutes. The roux should become slightly golden, indicating that the raw flour taste has been cooked out.

4. Add the Sherry and Stock:

If you’re using sherry (optional), pour it into the pot slowly while stirring. This will deglaze the pot, lifting any browned bits from the bottom of the pan, which will add extra flavor. Let the sherry simmer for 2-3 minutes until it reduces slightly. If omitting the sherry, you can skip this step. Gradually stir in 4 cups of seafood stock or chicken broth, making sure to stir constantly to avoid lumps. Add the bay leaf and Old Bay seasoning. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes to allow the flavors to meld.

5. Blend the Bisque:

After the bisque has simmered and the flavors have developed, remove the bay leaf and discard it. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Once blended, return the soup to the pot over low heat.

6. Add the Seafood and Cream:

Pour in the 1 cup of heavy cream and stir gently to combine. Keep the heat on low and bring the bisque to a gentle simmer. Add the peeled and deveined shrimp and cook for 3-5 minutes until the shrimp turn pink and opaque. Gently fold in the lump crab meat, being careful not to break it apart too much. Let the bisque heat through for another 2-3 minutes. Taste the bisque and adjust the seasoning with salt and pepper as needed.

7. Serve and Garnish:

Ladle the hot bisque into bowls and garnish with freshly chopped parsley. For an added touch, you can sprinkle a bit more Old Bay seasoning or drizzle a bit of extra cream over the top of each bowl.

8. Enjoy:

Your rich and luxurious Creamy Crab and Shrimp Seafood Bisque is now ready to be enjoyed! Serve it with crusty bread or a side salad for a satisfying meal.